Chocolate Chip Scones

The original recipe (located here: Bam) actually called for heavy cream. I only had heavy whipping cream so I thought, what the hell! and threw my apron to the wind.

Luckily, they turned out  moist and delightful that I’m pretty sure from now on I’ll use the whipping cream instead. 

• FOR THE SCONES:
• 1-½ cup Plus 2 Tablespoons Flour
• ¼ cups Sugar
• 2 teaspoons Baking Powder
• 1 pinch Salt
• 1 cup Semisweet Chocolate Chips (I did a mix of mini and normal chips)
• 1 Tablespoon Unsalted Butter, melted
• 1 cup Heavy whipping Cream
• FOR THE TOPPING:
• 2 Tablespoons Unsalted Butter, melted
• Sugar For Sprinkling

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

In a medium bowl, combine flour, sugar, baking powder, and salt. Whisk to combine. Pour in chocolate chips and toss to blend. Create a small well in the center of the bowl. Pour in butter and heavy whipping cream cream.  Stir until just combined OR Stir until its becomes annoying and mix with your hands

Using a large dough scoop (or two spoons), drop scones on baking sheet in mounds (should create 10 depending on size I like mine big so I made 8). For the topping, brush with melted butter and sprinkle tops with sugar. Bake for 15-18 minutes (until tops are lightly brown), rotating pan halfway through. Let cool completely on a wire rack. Serve and enjoy.