Ingredients
2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
2½tspbaking powder
1tspcinnamon,ground
½tspsalt
½cupbutter,(1 stick) unsalted, frozen
½cupheavy cream,plus an additional 2 tbsp for brushing
½cuplight brown sugar,or dark brown sugar, packed
1large egg
1½tsppure vanilla extract
1¼cupsmini chocolate chips
coarse sugar,for sprinkling on top before baking, optional
confectioners’ sugar,for sifting on top after baking
Preparation
Whisk the flour, baking powder, cinnamon, and salt together in a large bowl.
Grate the frozen butter using a box grater.
Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.
Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk ½ cup of heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl.
Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work the dough into a ball as best it can be done. The dough will be sticky.
If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (This can be done before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat.
After refrigerating, arrange scones 2 to 3-inches apart on the prepared baking sheet(s).
Bake for 22 to 25 minutes or until golden brown around the edges, and lightly browned on top.
Remove from the oven and cool for a few minutes before enjoying.
Dust with confectioners’ sugar, if desired.
