Chocolate Chip Scones with Raspberry Preserves
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Ingredients & Equipment
What we send
- 1half stick unsalted butter
- 2 ouncesheavy cream
- 1 teaspoonvanilla extract
- 2 tablespoonsgranulated sugar
- 1 teaspoonbaking powder
- 1 1/2 cupflour
- 1/2 cupmini semisweet chocolate chips
- 1 packetsugar in the raw
- 1 ounceraspberry preserves
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
Preheat oven to 400°F. Cut butter into 4 equal pieces; set aside 1 piece to soften at room temperature for serving. Cut remaining butter into ¼-inch cubes for Step 3. Line a baking sheet with parchment paper.
Prepare wet ingredients
In a medium bowl, whisk together cream, vanilla, and 1 egg to combine. In a small bowl, reserve 1 tablespoon egg mixture for Step 4 and set aside.
In a large bowl, whisk together granulated sugar, baking powder, 1¼ cups flour (reserve remainder), and ½ teaspoon salt to combine. Add cubed butter (not reserved butter for serving) and, using your hands or a fork, work butter into flour mixture to combine into a crumbly texture—the butter pieces should be pea-size. Stir in chocolate chips and remaining egg mixture to combine, being careful not to overmix.
Sprinkle remaining flour onto a clean, dry surface, coating your hands with a thin layer. Add dough and gently form and press into a circle, about ½-inch thick. Cut into 8 equal wedges; transfer to prepared baking sheet. Gently brush or drizzle tops of scones with reserved egg mixture, then sprinkle over raw sugar.
Bake chocolate chip scones until light golden, 18-20 minutes. Use this time to get a head start on cleanup, or enjoy the sweet smells filling your kitchen.
Serve chocolate chip scones warm with raspberry preserves and reserved softened butter—cup of hot tea optional. Dig in!