Chocolate Chip Cream Scones

I sometimes want to be British. There I said it.

Not only do they have amazing, sophisticated, intelligent-sounding accents and live in a land that produced Shakespeare, the Beatles, and my best friend Harry Potter, but they also have an entire time of the day set aside for tea. A specially designated hour to meet friends or family and unwind over a warm drink.

Personally, I'm obsessed with Chai tea. Not very British, but hey.

Daisy likes teatime too.









Not to mention rolling hills and green grasslands filled with castles that house princesses and wizards. Okay, so maybe my vision of the British is a little romanticized. But still, I want a teatime. So today I decided to be British and have a cuppa.

And of course with tea, you need scones.

Chocolate Chip Cream Scones

Ingredients:

2 cups flour

1/4 cup sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/2 cup - 1 cup semi-sweet chocolate chips, roughly chopped

1-1/4 cup heave cream or whipping cream

Glaze:

2 TB heavy cream or whipping cream

1/2 tsp vanilla extract

Directions:
Preheat oven to 425 degrees.
In a large bowl, combine flour, sugar, baking powder, and salt. Mix well with a whisk. Stir in the chopped chocolate. Make a hole in the center of the dry ingredients and pour in the cream.

Scrape the dry ingredients off the sides of the bowl and into the cream, blending the mixture until dry ingredients have been moistened. Don't over mix or your scones won't be fluffy. The dough will be rough. Gather the dough together into a ball.

On a lightly floured surface, flatten the dough with your hand until it is 3/4 inch thick. Be sure to flour your hands and do not even try to use a rolling pin, it won't end well for you or the pin. Use a 2 inch round cookie cutter to cut the dough into rounds (or whatever shape you prefer). Arrange the rounds on a greased baking sheet. Brush the tops with the glaze and bake until golden brown, 12-15 minutes.

These are delicious with a little butter and strawberry jam

And out pops perfectly beautiful scones, fluffy and fabulous. These ones aren't very sweet and are very light and airy, just like a British scone should be apparently (these aren't like Starbucks scones, which are the more Americanized cookie-like version, although still delicious). This recipe is also pretty guilt free (no butter or oil!) unlike a lot of the stuff I make. A perfect midday snack that feels right out of the pages of Pride and Prejudice, or so I imagine.