Ingredients:

  • 2 1/2 cups All-Purpose Flour (spooned and levelled)
  • 1/4 cup Granulated Sugar
  • 1 Tbsp + 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 8 Tbsp (1 stick) Unsalted Butter, cut into 1/2-inch cubes, very cold
  • 3/4 cup Semi-Sweet Chocolate Chips
  • 3/4 cup + 2 Tbsp Heavy Cream (or Double Cream), very cold
  • 1 Large Egg, whisked
  • 1 tsp Milk or Extra Cream (for egg wash dilution)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Ensure the butter and cream are extremely cold.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt (the dry ingredients).
  3. Add the cubed, cold butter to the dry mix. Use a pastry cutter or your fingertips (working quickly) to cut the butter into the flour until the pieces are the size of small peas or coarse sand.
  4. Stir in the chocolate chips until evenly distributed.
  5. Pour in the cold heavy cream all at once. Use a wooden spoon or spatula to gently mix until the dough just starts to come together into a shaggy mass. Stop immediately when no dry streaks of flour remain, taking care not to overwork the dough.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough together a few times into a round disk, about 1 1/2 inches (4 cm) thick.
  7. Using a sharp, non-serrated knife or bench scraper, cut the disk directly into 8 equal wedges (like a pizza). Do not twist the knife during cutting.
  8. Transfer the wedges to the prepared baking sheet. Whisk the large egg and 1 tsp of milk/cream together and brush the tops evenly with this egg wash.
  9. Place the tray in the refrigerator for 20 minutes to chill. This step is critical for preventing the scones from spreading.
  10. Place the cold tray into the preheated 400°F (200°C) oven. Bake for 12 to 15 minutes, or until the tops are golden brown and the scones have doubled in height. Serve warm with clotted cream and jam.