Chocolate Chip Scones
 Tender inside, golden at the edges, and filled with pockets of melty chocolate—these chocolate chip scones are perfect for breakfast, brunch, or an afternoon treat. Ingredients 2 cups cake flour, spooned into measuring cup and leveled with knife (see note on substitution) ¾ teaspoon salt 1 tablespoon baking powder ¼ cup granulated sugar 5 tablespoons cold unsalted butter, cut into ½-inch pieces ⅔ cup semi-sweet chocolate chips, best quality such as Guittard or Ghirardelli 1 large egg ⅔ - ¾ cup heavy cream (do not substitute milk or light cream) 1 teaspoon vanilla extract 1 tablespoon demerara sugar (also called raw sugar or turbinado) 2 cups cake flour, spooned into measuring cup and leveled with knife (see note on substitution) ¾ teaspoon salt 1 tablespoon baking powder ¼ cup granulated sugar 5 tablespoons cold unsalted butter, cut into ½-inch pieces ⅔ cup semi-sweet chocolate chips, best quality such as Guittard or Ghirardelli 1 large egg ⅔ - ¾ cup heavy cream (do not substitute milk or light cream) 1 teaspoon vanilla extract 1 tablespoon demerara sugar (also called raw sugar or turbinado) Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a large bowl, whisk together cake flour, salt, baking powder and granulated sugar. Add the pieces of cold butter. Use your fingertips to rub butter into dry ingredients until mixture resembles coarse crumbs with pea-size clumps of butter within. Stir in the chocolate chips. In a small bowl, whisk together ⅔ cup heavy cream, the egg and the vanilla. Make a well in center of dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky. If it seems dry, add the remaining 2 tablespoons of cream. Dust a work surface lightly with flour, then dump the sticky dough on top. Knead very gently a few times until the dough comes together into a ball, sprinkling more flour as needed if the dough is too sticky to work with. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. Transfer the wedges to the prepared baking sheet, and then sprinkle evenly with the demerara sugar. Bake for 12 to 15 minutes, until the scones are lightly golden and firm to the touch. Serve warm. Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch. Freezer-Friendly Instructions: To freeze before baking, place the raw scones on a baking sheet, let set in the freezer, then place in an airtight container and freeze for up to 3 months. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature. (If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze before baking.) Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a large bowl, whisk together cake flour, salt, baking powder and granulated sugar. Add the pieces of cold butter. Use your fingertips to rub butter into dry ingredients until mixture resembles coarse crumbs with pea-size clumps of butter within. Stir in the chocolate chips. In a small bowl, whisk together ⅔ cup heavy cream, the egg and the vanilla. Make a well in center of dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky. If it seems dry, add the remaining 2 tablespoons of cream. Dust a work surface lightly with flour, then dump the sticky dough on top. Knead very gently a few times until the dough comes together into a ball, sprinkling more flour as needed if the dough is too sticky to work with. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. Transfer the wedges to the prepared baking sheet, and then sprinkle evenly with the demerara sugar. Bake for 12 to 15 minutes, until the scones are lightly golden and firm to the touch. Serve warm. Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch. Freezer-Friendly Instructions: To freeze before baking, place the raw scones on a baking sheet, let set in the freezer, then place in an airtight container and freeze for up to 3 months. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature. (If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze before baking.) Nutrition Information Powered by Per serving (8 servings) Serving size: 1 scone Calories: 364 Fat: 20 g Saturated fat: 12 g Carbohydrates: 44 g Sugar: 16 g Fiber: 1 g Protein: 5 g Sodium: 217 mg Cholesterol: 70 mg Per serving (8 servings) Serving size: 1 scone Calories: 364 Fat: 20 g Saturated fat: 12 g Carbohydrates: 44 g Sugar: 16 g Fiber: 1 g Protein: 5 g Sodium: 217 mg Cholesterol: 70 mg