This semester my sister Lara and I started a new weekly tradition. Once a week, usually Wednesday or Thursday mornings, we head over to our favorite local bakery, Wealthy Street Bakery, where we split a pastry and enjoy a cup of super dark coffee with plenty of half and half. It has probably become my favorite time of the week! Each week it can be difficult to decide what to get to eat, the options are all so good. There are muffins, scones, croissants danishes, cinnamon rolls, breakfast cookies, babka and bread pudding to name just a few! There is absolutely no way I can name a favorite breakfast treat, but I do have to say that I absolutely love the flavor and texture of their scones. They are so light and soft, yet slightly crisp, light but not overly delicate. In the last few months I have been on the search for a scone recipe that may somewhat compare to these little beauties. Here is one attempt at this difficult and important challenge.
I decided to start by trying Martha Stewart's scones from her Baking Handbook, which is a wonderful cookbook and has never let me down. This was no exception. These scones turned out delicious, with a great texture and were beautiful too. I have been enjoying them all week with a smile on my face.
With that said, these scones were not exactly like the scones from Wealthy Street. They are not quite as tender, and just a little too crunchy. Instead of being lightly crisp on the outside, they are slightly firmer, not quite as light. I fixed this a little by turning the temperature of the oven down partway through baking which worked very well, but they were still a little harder than I want. Still delicious of course, but not the texture I am looking for. However, the flavor is excellent and the scone overall is fantastic. Definitely something I can make again (after I find the copycat recipe I want so badly!). Give these scones a try, they really will make your breakfast extra special.
Look at the height of that scone
Sugary and crunchy top, beautiful
Chocolate Chip Cream Scones
Adapted From: Martha Stewart's Baking Handbook
- 2 1/4 cups flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick butter, cold, cut into small pieces
- 1/2 cup mini chocolate chips
- 1 cup heavy cream, plus more if needed
- 1 egg yolk
- sanding sugar for sprinkling
In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in the butter until mixture resembles coarse crumbs with a few larger clumps remaining. Mix in chocolate chips
Make a well in the center of the dry ingredients. Pour the cream into the flour mixture. Slowly draw the dry ingredients over the cream, gradually gathering and combining the dough until just coming together. If it is too dry, add more cream, 1 tablespoon at a time.
Turn the dough onto a lightly floured surface. With lightly floured hands press and pat the dough into a circle, about 1 1/2 to 2 inches tall. Using a sharp knife, cut the circle into 8 wedges. Place the wedges on a parchment lined baking sheet; cover with plastic and freeze until very firm, at least 2 hours, or overnight. (At this point you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
Preheat the oven to 375 degrees. In a small bowl, lightly beat egg yolk with a couple tablespoons of cream or milk; brush over the tops of the scones and sprinkle generously with sanding sugar, if using. Bake for 15 minutes. Rotate the baking sheet, reduce the heat to 325 degrees and continue baking for 15 to 20 more minutes. Transfer to a wire rack to cool. Serve warm, or at room temperature.