Chokladchips-scones

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1. 1
   Position an oven rack in the middle of the oven. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2
   Combine the 2 cups (250 g) all-purpose flour, 1 Tbsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 tsp. sugar in a large bowl and whisk to combine. Add the ½ cup bittersweet chocolate chips and toss to coat.
3. 3
   Add ¾ cup heavy cream and stir well, using a large spatula or your hands. Add an additional ¼ cup heavy cream, a few teaspoons at a time, until a soft, manageable dough forms. (You may not need to use the entire cup of cream.)
4. 4
   Turn out the dough onto a lightly floured work surface. Knead dough briefly, about 30 seconds, just until it sticks together. There should be as little handling as possible. Gently form dough into a ball and lightly dust it with a little flour. Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round 8–9” in diameter.
5. 5
   Cut dough into desired shapes. Gather up the scraps, reroll, and cut more scones until the dough is used up. Pat the scones lightly to smooth the tops.
6. 6
   Place scones about 2” apart on the prepared baking sheet. Using a small pastry brush, brush the tops of the scones with ¼ cup heavy cream and sprinkle with 2–3 Tbsp. sugar. Bake the scones for 15 to 18 minutes, or until the tops spring back when pressed lightly and the bottoms are golden brown.
7. 7
   Remove the scones from the oven and cool on the baking sheet for 5 minutes. Transfer the scones to a wire rack to cool for at least 5 minutes before serving. Editor’s note: Head this way for our favorite blueberry scones and more easy scone recipes →