Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream, plus an additional 2 Tbsp for brushing
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 and 1/4 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) mini chocolate chips
  • Coarse sugar for sprinkling on top before baking
  • Confectioners
  • sugar for dusting after baking

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
  2. Using a box grater, grate the frozen butter directly into the flour mixture. Combine using a pastry cutter, two forks, or your fingers until it resembles pea-sized crumbs.
  3. While keeping this mixture cool in the fridge or freezer, prepare your wet ingredients by whisking together heavy cream, brown sugar, egg, and vanilla extract in a separate small bowl.
  4. Drizzle this wet mixture over your dry ingredients. Add mini chocolate chips and gently mix until everything is moistened but not overly worked.
  5. Transfer the dough to a floured surface. With floured hands
  6. Flatten into an approximately eight-inch disc shape then cut into eight wedges with a sharp knife or bench scraper.
  7. Place formed scones on parchment-lined or silicone mat-covered baking sheets; brush tops with remaining heavy cream then sprinkle coarse sugar if desired.
  8. Refrigerate for at least fifteen minutes while preheating your oven to 400°F (204°C).
  9. After chilling time has passed place scones evenly spaced apart on prepared sheets and bake for 22–25 minutes until golden brown around edges.
  10. Allow cooling slightly before enjoying them warm! Dust with confectioners sugar if you like!