Scones are one of those things that I forget about. I don't know why. Because actually eating them, to me, is more pleasurable than a donut or pieces of butter smeared toast. They are thick, they are crumbly (in the best way), they are buttery, they are filling, they are sweet but not too sweet, they are sturdy enough for a dollop of curd or cream or cold butter and jam. Prep is a minute or two of stirring, then you pat, cut, bake. Also you can make them plain and they are delicious or add in fruit, spices, or like here, chocolate. I'm making a mental note to move scones to the front of my brain pantry. They are truly delicious.
"I brush my scones with milk or cream, but beaten egg is also fun for a little bit of sheen."
Notes: Butter is unsalted. Chocolate chips are semi-sweet.
VANILLA BEAN CHOCOLATE CHIP SCONES
Ingredients: 2 cups flour + more for dusting, scant 1/3 cup sugar + 1 tsp., 1 Tbsp. baking powder, big pinch of salt, 6 Tbsp. cold unsalted butter, 1/2 cup whole milk or half and half, 1 egg, 1 vanilla bean, 1/2 cup chocolate chips.
Makes 6-8 scones.
1. Preheat oven to 400*. Mix flour, sugar, baking powder and salt in large bowl.
2. Blend butter into the mixture using a pastry blender until it looks like wet sand.
3. In a separate bowl, whisk the eggs and milk. Slice the vanilla bean down the center, then using the tip of your knife, scrape out the seeds. Add to egg mixture.
4. Make a well in the dry ingredients, pour in the wet. Mix until just combined.
5. Turn out dough onto lightly floured surface and form a ball, then press into a large disk- about 7 inches. Cut pie-shaped pieces out and place on parchment-lined baking sheet.
7. Brush each scone with milk or cream. Bake for 15-20 minutes or until golden.
Tip: All ingredients except butter should be at room temperature.