When Cassie and I first started documenting our baking adventures, we asked family and friends for favorite recipes to try. I have a few treasured recipes passed down from my Grandma, my sister, my mom and a couple of aunts that I’ll share in time. But we also love experimenting—testing new techniques and seeing what we can create with what’s on hand.
And yes, we usually make a mess of the kitchen. It’s part of our girl time.
Cassie is the most hands-on of our group. We roll up our sleeves, don aprons, and get to work. Sometimes we even amuse ourselves by speaking in exaggerated accents—British, German, Italian—no doubt offending native speakers with our poor impressions, but having a blast nonetheless. Maybe we’re channeling our inner Julia Child.
Grace often takes photos for the blog and does a great job. Her lower vantage point gives fresh angles, and she’s always willing to taste-test batter or clean beaters—usually by licking them clean.
CJ is our unofficial taster and budding critic. He’ll try everything and tell us honestly if he likes it, sometimes suggesting small changes. I don’t mind—thinking about flavor adjustments is a good skill for someone who’ll soon be cooking on their own with simple pantry staples.
The scone recipe we made today came from my cousin Kim. At first I felt intimidated—not by the ingredients, but by the equipment the original recipe suggested. It began by instructing the baker to use a food processor, then finish the dough in a stand mixer. I didn’t have either for a while, so I postponed trying it.
Once I finally got a stand mixer, I decided to try the recipe without a food processor. It turned out to be easy and entirely doable with basic tools. If you don’t own specialized equipment, don’t be discouraged: you can make these scones with a bowl, a pastry cutter or two knives, and a little elbow grease.
Below is the adapted, easy-to-follow recipe that works whether or not you have a food processor or stand mixer.
Chocolate Chip Scones
from Kim Roberson
Scones with chocolate chips
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
- 1/2 cup mini chocolate chips
- 1 cup heavy cream
Instructions
- Adjust the oven rack to the middle position and preheat to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, sugar and salt. If you don’t have a food processor, use two knives, a pastry cutter, or your fingertips to cut the chilled butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the chocolate chips. Add the heavy cream and gently mix with a rubber spatula or fork just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead carefully to incorporate any loose crumbs, just until the dough holds together.
- Divide the dough in half. Lightly flour the bottom of a cake pan and press one half of the dough into a circle of even thickness. Cut into eight wedges with a knife or bench scraper. Repeat with the other half. Transfer the wedges to an ungreased baking sheet.
- Bake for 12 to 15 minutes, until the tops begin to turn light brown. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
- Store cooled scones in an airtight container; they will keep for several days if they last that long.
Notes
Recipe source: ChocolateChocolateandmore.com
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.
I love this recipe—slightly sweet without being cake-like. It’s versatile: swap the chocolate chips for dried fruit or nuts, or add a pinch of cinnamon or nutmeg for warmth. We’ll keep experimenting. Thanks, Kim!
Triple Dark Chocolate Scones
Double Chocolate Biscotti
Breakfast Cookies
Easy Palmiers
Cinnamon Sugar Biscotti
Apple Pie Bites
Chocolate filled Pastry