Ingredients:

  • 2 ½ cups All-Purpose Flour (315 g), spooned and levelled
  • ½ cup Granulated Sugar (100 g)
  • 4 teaspoons Baking Powder (16 g)
  • ½ teaspoon Salt (3 g)
  • 8 Tablespoons (1 stick) Unsalted Butter (113 g), very cold or frozen
  • 1 cup Heavy Cream (35% Fat, 240 ml), very cold
  • 1 teaspoon Pure Vanilla Extract (5 ml)
  • 1 cup Semisweet Chocolate Chips (175 g)
  • 1 Large Egg, lightly beaten (for wash)
  • 1 Tablespoon Heavy Cream (15 ml, for wash)
  • 1 Tablespoon Coarse Sugar (15 g, optional, for topping)

Instructions:

  1. Prepare the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Grate the Butter: Grate the very cold or frozen butter directly into a medium bowl (or cut it into small cubes). Return the butter to the freezer immediately to ensure it remains chilled.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until uniformly mixed.
  4. Cut in Butter: Add the chilled butter to the dry ingredients. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  5. Add Chocolate: Toss the chocolate chips into the dry mixture until evenly distributed.
  6. Add Wet Ingredients: Whisk the cold heavy cream and vanilla extract together. Pour the wet mixture into the dry ingredients.
  7. Mix Gently: Use a wooden spoon or spatula to mix just until the dough comes together in shaggy clumps. Do not overmix; handling the dough minimally is essential for tenderness.
  8. Shape the Dough: Turn the dough onto a lightly floured surface. Gently pat and fold the dough 4-5 times until it just holds together. Pat the dough into a thick circle, about 1 ½ inches (4 cm) high.
  9. Cut the Scones: Cut the circle into 8 even wedges (like slicing a pizza). Alternatively, use a round cutter, pressing straight down without twisting.
  10. Chill: Place the scones onto the prepared baking sheet, ensuring they are slightly separated. Chill in the refrigerator for 30 minutes. This step is non-negotiable for maximum height.
  11. Apply Egg Wash: Whisk the egg and 1 tablespoon of cream together for the wash. Brush the tops of the chilled scones lightly, avoiding drips down the sides. Sprinkle with coarse sugar, if using.
  12. Bake: Bake for 18 to 20 minutes, or until the tops are deeply golden brown and the scones feel firm to the touch.
  13. Cool: Transfer the hot scones to a wire rack immediately. Serve warm or at room temperature, ideally with clotted cream and jam.