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 is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.