You can never go wrong with chocolate! For your next brunch or breakfast in bed, make these chocolate chip scones using our Salted Butter and Heavy Whipping Cream. Just be sure you have some whole chocolate milk ready to enjoy them with!
- 2 cups all purpose flour (fluff the flour before scooping and leveling)
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 3/4 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold Dan and Debbie’s Butter, cut in pieces
- 1/2 cup Dan and Debbie’s Heavy Whipping Cream
- 1/2 cup creamy peanut butter
- 1 cup milk chocolate chips
Line a baking sheet with parchment paper.
Put the dry ingredients in a bowl and combine.
Add the pieces of cold butter and get the butter really incorporated in small bits. The mixture will be sandy.
Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
Add the wet ingredients to the bowl and mix just until the dough comes together in a lump or lumps.
Fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
Preheat the oven to 400F
Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don’t over bake.
Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style…this makes a softer scone.
Let cool on a rack for a bit before devouring with Dan and Debbie’s Whole Chocolate Milk.
- Posted by Elizabeth Uthoff
- On June 8, 2023
- 0 Comments