Chocolate Chip Scones

…because that’s more appropriate than Chocolate Chip Cookies for breakfast.

Not to me, but perhaps to you.  I have zero shame in getting my cookie on first thing.

I have no time for words today, but I had to share my morning’s creation with you all before I got crazy.  We’re taking our kids to see Wicked tonight- their first major theatre experience… and we’ve got a busy day ahead before we get there.

So make these scones, they’re awesome.  They’re like a cookie but better, because they just are.

Bye.

DARK CHOCOLATE CHIP CREAM SCONES

In the bowl of your food processor, combine the following…

• 3 cups AP flour (unbleached is preferred…and whole wheat pastry flour is a great high fiber sub)
• 1/2 cup light brown sugar
• 1 TB baking powder
• 1/2 tsp kosher salt
• lots of freshly grated nutmeg

Pulse to mix.

Add in…

• 1 (8 oz) brick, neufchatel cream cheese (I prefer the flavor and tang of reduced fat), cut into pieces and previously placed in the freezer for about 30 min prior to beginning

Pulse to fully incorporate the cream cheese into the dry

Add in…

• 1 1/2 sticks unsalted butter, cut into cubes and previously placed in the freezer along with the cream cheese

Process until the butter has mixed in completely.

With the mixer on, through the pour spout, add in…

• big splash of vanilla extract
• ~1/3 cup of cold half & half, cream or whole milk

The amount of milk depends on a lot of factors, including the weather that day, so go very slow.  And stop drizzling the milk once the dry ingredients have been fully moistened and when you squeeze some dough between your fingers, it comes together.  Don’t add so much liquid that it balls up in the food processor.

Transfer the dough to a dry, flat surface, and by hand, mix in…

• 1 cup dark (or semi sweet) chocolate chips/morsels

Distribute the chocolate evenly without working the dough too much.

Shape dough into a flat disk and cut into 8 triangles, like you’re cutting a pie.

Place each triangle onto a large (ungreased) baking sheet, a couple inches apart from one another.

Sprinkle the tops with some raw / crystallized / sanding sugar.

Bake, on the top rack, in a preheated 375 degree oven, for 20 minutes.

They’re done when the tops are golden brown.  They will still be soft when they’re just out of the oven and still hot, but will set as they cool.

Place the baking sheet on a cooling rack and cool until easy to handle.

Serve room temperature.

But just make sure you do so when the chocolate is still slightly gooey.

Freeze any leftover scones by wrapping them tightly in plastic, then in a large zip bag.

Or you can refrigerate them in an airtight container for 3-5 days before they begin to lose their magic.

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Thanks for reading, y’all  Enjoy your Sunday!  XO