These Chocolate Chunk Scones are a delightful treat, perfect for breakfast or brunch, featuring a hint of vanilla and a touch of cream for added richness.
Preheat your oven to 220°C and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour and baking powder.
Sifting the flour and baking powder together ensures even distribution.
Add the cold butter in small pieces to the flour mixture and use your hands to mix until it resembles coarse crumbs.
Work quickly to keep the butter cold, which helps create a flaky texture.
Stir in the sugar and chocolate chunks.
Ensure the chocolate chunks are evenly distributed for consistent flavor.
Pour in the cream and vanilla extract, mixing gently until a soft dough forms.
Avoid overmixing to keep the scones tender.
On a floured surface, roll out the dough into a rectangle about 1 inch thick. Cut into 6 squares.
Use a sharp knife or a bench scraper for clean cuts.
Place the scones on the prepared baking sheet and brush the tops with a bit of cream.
Brushing with cream helps achieve a golden, shiny top.
Bake in the preheated oven for about 10 minutes or until golden brown.
Keep an eye on the scones to prevent overbaking.
Let the scones cool slightly before serving. Enjoy them warm with your favorite spread or topping.
Serve with clotted cream or a dollop of jam for a traditional touch.
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