With flaky, buttery layers and pockets of dark chocolate chips, these English Breakfast Scones are a decadent treat to start off your day. Pair them with a cup of earl grey tea and savor the melt-in-your-mouth texture of these scones!
With a few simple ingredients that are typically pantry staples, these scones are really easy to whip up. They’re rich and flaky on the inside with a golden brown outside that gives it that iconic hard exterior.
Try them with some earl grey tea or with a cappuccino and start your day off right!
With flaky, buttery layers and pockets of dark chocolate chips, these English Breakfast Scones are a decadent treat to start off your day. Pair them with a cup of earl grey tea and savor the melt-in-your-mouth texture of these scones!
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 5 tbsp butter , frozen and cubed
- 1 cup heavy cream , cold
- 3/4 cup chocolate chips
- salt , to taste
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Mix together the flour, baking powder, sugar, and salt until well combined.
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Then, add in the cubed butter and crumble it into the dry ingredients using your fingers. Once the butter is pea-sized and evenly combined with the dry ingredients, pour in the cream and mix until it comes together.
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Then, take the dough out onto a floured work surface and lightly knead to form a rough dough. Do not over-knead, or the butter will melt and the dough will become too wet.
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Fold in the chocolate chips and then form the dough into a rough circle shape. Cut into 8 slices and place onto a lined baking tray.
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Chill the scones for 15 minutes to let them harden. Meanwhile, preheat the oven to 425oF/220oC .
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Once the scones are chilled, brush the scones with some extra heavy cream and sprinkle with some sugar. Bake the scones for 12-15 minutes until nice and golden brown. Let cool for 10 minutes before eating. Enjoy!
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