Chocolate Chip Scones

Ingredients:

2/3 cup cream (no cream in the house?  see the note below)

1 egg

1 tsp. vanilla-the real thing please!  No imitations!

2 cups flour

2 T. sugar

1 T. baking powder

1/4 tsp. salt

5 T. cold butter, cut into 10 small pieces

1/2 cup chocolate chips

Preheat your oven to 400°

If you have a silpat or parchment paper, line your baking sheet.

In a small bowl, whisk your egg, vanilla and cream.

In a larger bowl, gently mix the dry ingredients together.

Add in your cut butter and with your hands rub the cold, cut up butter into the dry ingredients.  Don’t be scared!  It will all wash off with a little soap and water. You are barely going to work the butter into the flour.  It will feel like little pebbles or peas and you should be able to see a few flaky pieces.  This is where most people make a mistake and overwork the butter into the flour.  Just stop!  Underworked will taste far better than overworked-I promise.

Add in your cream/egg mixture.  You can use your hands and just mix together until it starts to stick.  Or give it a couple of turns with a wooden spoon or spatula.  No more than 10 turns!  It will be very sticky.

Shape the dough on your lined baking sheet into a big circle-maybe about 12″ across. With a sharp knife, slice into 6 wedges, but don’t seperate them!  Bake for 18-22 minutes.  Don’t overbake! As soon as the tops are firm and light, golden brown, they are done.  Remove from the oven and cool for about 5 minutes before serving.

Fabulous!

***No cream?  You can substitute milk or even better would be buttermilk.  Another option would be sour cream or plain yogurt. The results won’t be exactly the same, but still delicious!