Truthfully, if we were to play the honesty game, I would have to admit that this week has not actually been that hard. However, as a senior in my last semester of college, the weekend perpetually cannot come soon enough.
So, we’re here, it’s finally the weekend, and I want nothing more than cozy pants and chocolate. Didn’t see That one coming, did you?!
Unfortunately, I made these scones several weeks ago, and they are not actually sitting warm and in front of my face, as I so desperately wish they were right now. Then again, that might be fortunate for me, because I’m not sure I have the strength to not eat all of them at the moment. Just being honest!
Thus, for your own sake, and for the happiness of your taste buds, if you have a free moment, or if you need to practice making free moments, I highly suggest making these delicious scones. They are so simple, and nearly impossible to mess up.
These scones also make beautiful gifts, as you can put several in a tin or a cute bag and give them away to friends. (Because in my experience, that’s the true way to people’s hearts- baked goods and surprise chocolate. Duh.)
On a more serious note, I hope you all have a glorious weekend, full of warmth, yummy food, and at least a few moments to slow down! Wish me luck as I try to inspire the college student within me to continue working, and to some homework instead of just looking for excuses to continue baking. It’s an uphill battle.
Until next time, happy baking 🙂
Love, A Rented Kitchen
- 3¼ cups all-purpose flour
- ½ cup sugar
- 1 Tablespoon + 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups (12-oz) package dark chocolate chips
- 2 cups chilled heavy cream
- 2 Tablespoons butter, melted
- Additional sugar for sprinkling!
- Heat oven to 375˚ F. Lightly grease two baking sheets.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir until thoroughly combined, and then fold in the chocolate chips.
- Stir the whipping cream into the flour mixture until the batter is just evenly moist.
- Prepare a clean and dry surface, and sprinkle lightly with flour. Turn your dough out onto the surface and knead gently for about two minutes, or until the dough forms. (FYI: The dough will be very sticky on your hands. I added a few additional sprinkles of flour to help manage the sticky consistency, but be aware that it is a sticky messy process!)
- Divide the dough into three equal balls and flatten each dough ball out into a roughly seven-inch circle.
- Cut the circle into 8 triangles and transfer the triangles to the prepared baking sheet. Brush each triangle with melted butter, and sprinkle with additional sugar as desired.
- Bake for 15-20 minutes or until lightly browned. Enjoy!
- Yield: 24 scones
- Source: Brown Eyed Baker
- If you like this recipe, don’t miss these other delicious goodies from ‘A Rented Kitchen!’ (Recipe links below!)