If you’re like me and love being in the kitchen … you have been trying to occupy your new found free time with new recipes. I made sure to stock up on all the baking essentials, knowing I’d be cooped up at home for the next several weeks! I love King Arthur Flour’s recipes and they have never let me down, so I decided to try their recipe for chocolate chip scones this past Sunday!

https://www.kingarthurflour.com/recipes/scones-recipe

The recipe I used from King Arthur Flour’s website:

Ingredients

Dough

• 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
• 1/3 cup (67g) sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup (113g) cold butter
• 1 cup to 2 cups chocolate chips or chopped dried fruit
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup to 2/3 cup (113g to 152g) whole milk

Topping

• 2 teaspoons milk
• 2 tablespoons granulated sugar

Instructions

• Preheat the oven to 425°F.
• In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
• Cut the cold butter into small pieces and combine (by hand or with a pastry cutter) until the mixture is crumbly. If there are larger chunks of butter, that’s perfect, it will make a more tender scone.

Stir in the dried fruit or chocolate chips. I, obviously, prefer chocolate chips!

• In a separate mixing bowl (I used one of my glass Pyrex measuring cups), whisk together the eggs, vanilla and whole milk
• Add the liquid ingredients to the dry ingredients and gently stir until it is all moistened and holds together. Do not over mix.

I cant stress enough, do not over work the mixture!

• Scrape the dough onto the floured parchment or pan and form the dough into a large circle, about an inch thick.

• Cut out the circles (I used a small glass for the perfect round cut outs!
• Brush each circle with milk and sprinkle with the granulated sugar.

King Arthur’s recipe suggests for the best texture and highest rise, place the pan of unbaked scones in the freezer for 30 minutes, uncovered. I skipped this step and my scones came out fabulous!

Line a baking sheet with parchment; if you don’t have parchment, spray your baking sheet with non-stick cooking spray. Sprinkle a bit of flour on the scone batter.

Bake the scones in the upper part of your oven for about 17 minutes or until they’re a light golden brown.

Once the scones have completely cooled, you can wrap them in plastic and store them at room temperature for several days. I would also put them in an airtight container to ensure freshness. King Arthur Flour suggests, to reheat your room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Bon appetit

Rachel