The base of this recipe comes from my all-time favorite food blog, Smitten Kitchen. Since I have a largely new audience, I would like to reiterate that the purpose of this blog is to share recipes I enjoy making, never to imply that I invented every single one. It would be insane to come up with a brand new cake recipe from scratch every time I wanted to post a new recipe, when there are perfectly good ratios already established. All my recipes are written with the instructions as I personally made them; and when applicable, I link the original recipe.
- 2 cups (280g) all purpose flour
- 1 tablespoon baking powder
- 1/4 cup (50g) sugar
- 3/4 teaspoons kosher salt
- 5 tablespoons (70g) frozen unsalted butter, cut into cubes
- 1 cup (175g) chocolate chips
- 1 cup (235 ml) cold heavy cream + a bit more for brushing the tops
- 1 teaspoon vanilla extract
- Raw sugar (for sprinkling // if you don't have, normal is fine)
- Preheat the oven to 425° F.
- In a large bowl, whisk the flour, baking powder, sugar and salt.
- Add the frozen butter and use your fingertips to rub it into the flour mixture, until you have irregular pieces with the average size of a pea.
- Drizzle in the cream and vanilla, mixing with a wooden spoon or dough whisk (or your hands), until a shaggy dough is achieved.
- Place your dough on a floured work surface. Gently knead in the chocolate chips. Press the dough into a square. Cut into thirds, and stack the thirds. Press down the dough with your hands and repeat pressing it into a square, cutting into thirds, stacking and pressing. This creates more flaky layers.
- Press the dough into a circle and cut 8 even pieces.
- Freeze the slices on a lined sheet pan for 15 minutes.
- Paint some cream on top of the scones and sprinkle with raw sugar.
- Bake at 425° F for 12-15 minutes, until a deep golden brown color is reached. Let cool and enjoy.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.