MAKES 16 SCONES

these chocolate chip scones provide just the right amount of sweet to start the day. The scones keep very well and can be stored up to 1 week in an airtight container. In fact, we prefer our scones about three days old. Over that period of time, they lose just enough of their moisture to become flakier.

3½ cups (438 g) Flour
2 teaspoons xanthan gum
2 tablespoons baking powder
⅓ cup sugar
¾ cup (1½ sticks) cold salted butter
1 cup heavy cream
2 eggs
1 teaspoon vanilla extract
½ cup mini chocolate chips

METHOD OF PREPARATION

1 – Preheat the oven to 375°F.
2 – Mix the flour, xanthan gum, baking powder, and sugar in a large bowl.
3 – Cut the butter into the flour mixture until the mixture resembles pea-sized crumbles. (To cut butter into a flour mixture, use a pastry blender, two knives, or your hands.)
4 – Add the chocolate chips and mix to combine.
5 – Mix together the cream, eggs, and vanilla in a separate bowl. Add to the flour mixture and work together until a dough forms. (Using your hands is the best way to combine the ingredients.) The dough will be a little sticky. You can add a small amount of additional flour to make the dough easier to work with.
6 – Form the dough into a flat rectangle about 20 inches long, 3 inches wide, and ¾ inch thick. Cut the dough into triangles to form 16 scones: Start by cutting the dough crosswise in half, then divide each half into four equal squares. Then cut each square diagonally to form triangles.
7 – Place the scones on an ungreased cookie sheet 1 inch apart. Bake for 15 to 20 minutes, or until light golden brown.
8 – Allow the scones to cool on the cookie sheet. Serve warm or at room temperature.

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