Recipe: Chocolate chip custard scones with the most pleasing texture take very little effort

Give 6

Butter, heavy cream, and eggs add the sweetest texture to these chocolate chip scones, which actually require very little effort. Make the dough by hand in a bowl, which will give you the most flaky scones. You need an old-fashioned pastry blender, which consists of five or six curved blades held together by a handle (you can also use two dull knives) to cut the butter into the flour mixture until smooth. that it looks like crumbs. Then add the chocolate chips and the eggs mixed with the cream. Work the dough in the bowl until it comes together roughly, then turn the dough out onto a floured work surface and shape it into a ball. Use a flat, sharp chef’s knife to make clean, straight cuts in the ball to form six triangles. Bake them until golden brown and the sugar on top forms a nice crust. The reward for your manual labor comes early, as the wonderful scent of baked goods spreads throughout the house, and then you have six chubby scones filled with shavings waiting on a cooling rack.

cups of flour
teaspoons of yeast
¼ little spoon of salt
¼ Sugar
6 tablespoons cold unsalted butter, cut into small pieces
2 eggs
cup of heavy cream
2 teaspoons of vanilla extract
6 ounces of sweet and sour chocolate chips (1 cup)
Extra flour (for dusting)
Extra sugar (for sprinkling)

1. Set the oven to 375 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Spread the butter over the flour mixture. Using a pastry blender or two dull knives, cut the fat into the flour until the fat is reduced to pearl-sized pieces. Using your fingertips, crumble the mixture for a minute or two to reduce the butter into smaller pieces. Stir in fries.

3. In a small bowl, whisk the eggs, heavy cream and vanilla. Pour the egg mixture over the flour mixture. Using a rubber spatula, stir until the mixture begins to come together, turning the dough over to catch any dry crumbs in the bottom of the bowl. With your hands, work the mixture into the bowl, using several folding turns, until it comes together into a rough ball.

4. On a lightly floured counter, unmold the dough and shape it into a plump ball about 5 to 6 inches in diameter. Dip a flat chef’s knife in the flour and cut directly into the ball to cut it in half. Dip knife in flour before each cut, cut each half into 3 triangles to form 6 in total.

5. Transfer the scones to the baking sheet, spacing them 3 inches apart. Sprinkle with sugar.

6. Bake scones for 25-30 minutes, or until firm to the touch and golden brown. Transfer to a wire rack to cool.

Lisa Yokelson

Give 6

Butter, heavy cream, and eggs add the sweetest texture to these chocolate chip scones, which actually require very little effort. Make the dough by hand in a bowl, which will give you the most flaky scones. You need an old-fashioned pastry blender, which consists of five or six curved blades held together by a handle (you can also use two dull knives) to cut the butter into the flour mixture until smooth. that it looks like crumbs. Then add the chocolate chips and the eggs mixed with the cream. Work the dough in the bowl until it comes together roughly, then turn the dough out onto a floured work surface and shape it into a ball. Use a flat, sharp chef’s knife to make clean, straight cuts in the ball to form six triangles. Bake them until golden brown and the sugar on top forms a nice crust. The reward for your manual labor comes early, as the wonderful scent of baked goods spreads throughout the house, and then you have six chubby scones filled with shavings waiting on a cooling rack.

cups of flour
teaspoons of yeast
¼ little spoon of salt
¼ Sugar
6 tablespoons cold unsalted butter, cut into small pieces
2 eggs
cup of heavy cream
2 teaspoons of vanilla extract
6 ounces of sweet and sour chocolate chips (1 cup)
Extra flour (for dusting)
Extra sugar (for sprinkling)

1. Set the oven to 375 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Spread the butter over the flour mixture. Using a pastry blender or two dull knives, cut the fat into the flour until the fat is reduced to pearl-sized pieces. Using your fingertips, crumble the mixture for a minute or two to reduce the butter into smaller pieces. Stir in fries.

3. In a small bowl, whisk the eggs, heavy cream and vanilla. Pour the egg mixture over the flour mixture. Using a rubber spatula, stir until the mixture begins to come together, turning the dough over to catch any dry crumbs in the bottom of the bowl. With your hands, work the mixture into the bowl, using several folding turns, until it comes together into a rough ball.

4. On a lightly floured counter, unmold the dough and shape it into a plump ball about 5 to 6 inches in diameter. Dip a flat chef’s knife in the flour and cut directly into the ball to cut it in half. Dip knife in flour before each cut, cut each half into 3 triangles to form 6 in total.

5. Transfer the scones to the baking sheet, spacing them 3 inches apart. Sprinkle with sugar.

6. Bake scones for 25-30 minutes, or until firm to the touch and golden brown. Transfer to a wire rack to cool.Lisa Yokelson

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