6ouncescold unsalted butter,cut into small pieces (plus more for brushing)
1cupchocolate chips
1cupcold heavy cream (or 50% heavy cream + 50% whole milk)
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter pieces to the flour mixture and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse cornmeal with a few larger pieces. Stir in the chocolate chips until they are evenly coated with flour.
Add the heavy cream to the bowl, mixing the ingredients until just combined. The mixture should be fairly dry. If the dough sticks to your fingers, combine in an additional 1-2 tablespoons of flour until the dough is no longer sticky. If the dough is so dry that you can’t incorporate most of the flour, try very briefly kneading it to warm up the butter just slightly (keep in mind that the less you work the dough, the flakier the scones will be).
Divide the dough in half and flatten into two round discs, about 7 inches in diameter. Cut each disc into 6 pieces. If you had to knead the dough at all, chill the scones for 10 minutes to firm the butter back up.
Brush melted butter on top of each piece, then bake for 10-12 minutes, until both the tops and bottoms are golden. Serve warm or at room temperature.
Notes
You can substitute buttermilk for the heavy cream.