High Altitude Chocolate Chip Scones -

High Altitude Chocolate Chip Scones

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Fluffy, buttery, and packed with melty chocolate chips, these high-altitude chocolate chip scones are the perfect balance of crisp edges and soft, tender centers.

Prep Time25

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls, scones

Yield: slices

Calories: 371kcal

Author: Rebekah S.

Equipment

Medium and small mixing bowl
Pastry blender
Baking sheet
Pastry brush

Ingredients

Scones

2 ¼ cups All Purpose Flour
⅓ cup White Sugar
2 tsp Baking Powder
1 tsp Salt
½ cup Unsalted Butter FROZEN & cut up
½ cup Whole Milk
½ cup Heavy Cream plus 1 tablespoon for brushing tops
2 tsp Vanilla Extract
1 cup Chocolate Chip semi sweet
½ cup Mini Chocolate Chip optional

Vanilla Icing

¾ cup Powdered Sugar
½ tsp Vanilla Extract
1½-2 tbsp Whole Milk

Instructions

Cut cold butter up into small pieces and place in the freezer for a few minutes.
Prepare baking sheet with parchment paper.
Combine flour, white sugar, baking powder, & salt in a mixing bowl.
Cut the cold butter into the flour mixture with the pastry blender until the pieces of butter are pea size and coated in flour.
Add in the milk, 1/2 cup of heavy cream, and vanilla extract. Mix until a dough forms.
Dump the scone dough onto the parchment paper. Use your clean hands to form an 8-inch circle that is 3/4 inch thick. NOTE: if the dough it too sticky, sprinkle a small amount of flour on top to help form the circle.
Cut the dough into 8 equal wedges. Place the wedges on the baking sheet 1-2 inches apart.
Brush the heavy cream on top of the dough.
Place the baking sheet in the fridge for a minimum of 15 minutes. Cover the dough with plastic wrap if in the fridge for more than 1 hour.
Preheat oven to 400° F and place the oven rack in the center of the oven.
Bake for 20-22 minutes or until the tops of the scones are a light golden brown.
Cool the baked scones on a wire rack for a few minutes.
While the scones are cooling, mix the vanilla icing by slowly adding the milk to the powdered sugar and vanilla extract until the right consistency is achieved for drizzling over the scones.
Serve warm and enjoy!

Notes

FREEZING: after cutting scones into slices place in air-tight container and freeze. Bake from frozen at 400° for 25 minutes.

STORAGE: store in an airtight container at room temperature or in the freezer

REHEATING: place room temperature scones in preheated oven at 350° for 5-10 minutes

Nutrition