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chocolate chip scone on a white doily

Easy Scones

chocolate chip scone on a white doily

Easy Scones

Michael Fruchtman
Course Breakfast


  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
  • 1 cup heavy cream

Optional add-ins

  • 1 teaspoon orange zest and 3/4 cup dried cranberries to make orange cranberry scones
  • 1 teaspoon lemon zest and 3/4 cup fresh blueberries to make blueberry lemon scones
  • 3/4 cup chocolate chips for chocolate chip scones


  • Position the oven rack to middle position and preheat to 425 degrees.
  • Combine flour, baking powder, sugar, and salt in a food processor. Pulse for six 1-second pulses. Pulse one more time. Transfer dough to a large bowl. Quickly mix in butter pieces by hand until the mixture resembles coarse meal with a few slightly larger lumps.
  • Stir in the cream with a spatula until dough forms, 30 seconds.
  • Transfer dough and all flour bits to a board and knead just until it comes together into a rough, sticky ball (5-10 seconds). Cut into 8 wedges.
  • Place wedges on an ungreased baking sheet. Brush tops with 1 tablespoon of cream and sprinkle them with sugar just before baking. Bake until scone tops are light brown, 12-15 minutes.
  • Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
Keyword chocolate chip scones, Scones

Comment: 1

  • Bill Sites
    June 16, 2020 3:46 pm

    Recipe not printing correctly. Can’t wait to try this.

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