Recipe rundown: Chocolate Chip Scones

This is what dinner looks like when it's too hot to cook.

I am happy to report that I am making progress on my list, though admittedly, there are a lot of things in progress (like the succulents waiting to be potted). It's a start. And though it has been crazy hot here, I have even managed to stick to my bake-once-a-week pledge.

Last week I tried Karen DeMasco's chocolate chip scones from The Craft of Baking. They were delicious. It was the first recipe that I have tried from the cookbook, and I really liked the way that it was written (and the ideas for variations). I am definitely looking forward to trying more of the recipes in the future.

The good stuff: Calder Dairy cream and Callebaut chocolate

Mixing it up

Oops. There were supposed to be twelve scones.

CHOCOLATE CHIP SCONES
Adapted from The Craft of Baking by Karen DeMasco

1 3/4 cups flour
1 tbsp plus 1 tsp baking powder
1/4 cup plus 2 tbsp granulated sugar
1/2 tsp kosher salt
6 tbsp unsalted butter, cut into small pieces
1/2 heaping cup semisweet chocolate chips
1 cup plus 2 tbsp heavy cream
1 tbsp Demerara sugar

In the bowl of an electric mixer fitted with the paddle attachment,combine the flour, baking powder, granulated sugar, and salt. Put the bowl in the freezer for 5 minutes, then beat the mixture on low speed until the butter is broken up into pebble sized pieces, about 3 minutes.

Add the chocolate chips. With the mixture on low speed, add 1 cup of cream and mix until the dough just comes together. Using your hands, knead the mixture in the bowl to bring the dough completely together.

Turn out the dough onto a lightly floured surface and roll it into a 7-inch round, about 3/4 inch thick. Cut the dough into 12 wedges.

Place the pieces on a baking sheet, spacing them 1/2 inch apart. Cover with plastic wrap and freeze for 15 minutes (or place in the refrigerator for 1 hour).

While the scones are chilling, preheat the oven to 375 degrees F.

Brush the scones with the remaining 2 tablespoons of cream and sprinkle lightly with the Demerara sugar. Bake the scones, rotating once, until they are golden on the edges and are firm to the touch, about 20 minutes. Transfer to a wire rack to cool.