This is my favorite recipe for cream scones.
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour, plus some for dusting
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/2 cup mini chocolate chips
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles course meal, with a few pea-size pieces of butter remaining. Stir in chocolate chips. With a fork, stir in cream mixtures until just combined. (The dough will be crumbly; do not overwork.)
- Transfer to a lightly floured work surface and divide in half. Make two 6″ circles. Cut into 6 wedges each and transfer to parchment-lined or silpat-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar. Bake until golden, 16 to 18 minutes, rotating the sheet halfway through.
I change this recipe up by adding my favorite combos of raisins, dried currants, dried cherries, dried cranberries, raspberries, blueberries, walnuts, pecans, coconut, lemon zest, candied ginger, etc.