It’s the day we do what we normally don’t or can’t do during a busy week.
But most importantly, Sundays should be the day of not counting calories.
So yesterday we baked these scones. They were made with butter, cream, some sugar, and chocolate. We ate them with coffee, eggs and pancetta. Now I wish today was Sunday again so that I could do it all over again–and not think about those calories.
Maybe next Sunday you can make them, too. Enjoy!
Cream Scones with Chocolate
Adapted from Gourmet, March 1990
Makes about 8 Scones
- 1/2 cup heavy cream plus additional for brushing the scones
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons sugar plus additional for sprinkling the scones
- 1/2 teaspoon salt
- 2 1/4 cups cake flour (not self-rising)
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon baking soda
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 3/4 cup chocolate chips
Preheat oven to 400 degrees F. In a large mixing bowl, whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well.
In a separate mixing bowl whisk together the flour, the salt, the baking powder, and the baking soda and blend in the butter using a pastry blender or your fingertips, work in the butter until the mixture is unevenly crumbly. Stir in the cream mixture with a fork until the mixture just forms a sticky but manageable dough.
Add in the chocolate chips and gently knead the dough on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds. Gather the scraps, repeat the dough, and cut out more rounds.
Space the scones evenly on a baking sheet lined with parchment paper and brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones for 15 to 18 minutes, or until they’re golden brown.