Chocolate Chip Scones with Strawberry Butter
Ingredients
2 cups
flour
3 tbsp.
sugar
4 tsp.
baking powder
½ tsp.
kosher salt
½ tsp.
cream of tartar
½ cup
Kowalski's Unsalted Butter, very cold, cut into ½" chunks
1 cup (approx.)
dark chocolate chunks, plus extra for topping scones
1
egg, lightly beaten
½ cup
heavy cream, divided, plus more for brushing the scones
1 tbsp.
Kowalski's Organic Madagascar Vanilla Extract (optional)
1 ½ tbsp.
turbinado sugar
½ cup (approx.)
Strawberry Butter, for serving
Directions
- Preheat oven to 450°.
- In a medium mixing bowl, sift together first 5 ingredients (through cream of tartar).
- Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-sized pieces; stir in chocolate.
- In a small dish, whisk egg with 2 tbsp. cream and vanilla, if using; pour egg mixture into dough.
- Using a fork, stir remaining cream into dough a little at a time as needed until dough is uniformly moist and soft but not sticky (there will be lumps).
- Move dough to a large sheet of waxed paper; using a second sheet of waxed paper (not your hands), pat dough into a rough square shape about 9" wide, taking care not overwork the dough (sprinkle a bit of flour on the waxed paper if dough is very sticky).
- Brush dough with a little bit of cream to moisten; sprinkle with turbinado sugar.
- Using a sharp knife or bench scraper, cut dough into 9 squares; place 1 ½" apart on a parchment-lined baking sheet. Sprinkle additional chocolate chunks over scones; bake in preheated oven until scones are golden-brown (10-12 min.).
- Remove from oven; transfer to a wire rack to cool.
- Serve with strawberry butter.
Tasty Tip:
- For wedge-shaped scones, pat dough into a 9" circle and cut into 8 wedges. A biscuit cutter of any shape or size can also be used to shape your scones, rerolling scraps very lightly.
