Arlo's Chocolate Chip Scones
Original recipe from the time Arlo taught me how to make scones!
Recipe adapted from Arlo Lobascio
Scone Dough
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 sugar
- 3/4 cup to 1 cup Ghirardelli's 60% cacao bittersweet chocolate chips
- 1 1/2 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
Topping
- 2 tablespoons melted butter
- 3 tablespoons sugar
- Dash or two of cinnamon
Preheat the oven to 425F.
Combine the dry ingredients and chocolate chips for the scone dough in a medium-sized bowl. Add the heavy cream mixed with vanilla extract to the dry ingredients and mix until the dough comes together.
Place the dough on a cutting board and shape it into a disk about 6 1/2" wide.
Combine the sugar and cinnamon for the scone topping. Brush the top and sides of the dough with melted butter and sprinkle the cinnamon sugar topping on top.
Cut the disk into eight wedges. Place the scones on a baking sheet and bake for approximately 15 to 17 minutes.
Scone dough with 1 1/4 cups of heavy cream added.
Scone dough with an extra 1/4 cup of heavy cream added.
The length of my hand from the top of my middle finger to the base of my palm is about 7".
The length of my dough cutter is just under 6". The measurements on my dough cutter have faded, but between the length of my hand and the length of my dough cutter the width of the scone dough is about 6 1/2".
However I think the height/thickness of the scone dough is more important than the width. I didn't measure how high the dough was in this photo, but I shaped it to be a little thicker than a scone that I would want to eat. The thickness of the scone will decrease slightly as it is baking because the dough will spread out a tiny bit. If the scone is too thin then the interior of the scone will not be fluffy and moist.
Baking the scones on a Silpat will help help prevent them from getting too dark on the bottom. I baked this batch with the convection setting on, but I did not notice a difference between these scones and scones that I had baked without the convection setting.
