Once baked, the scent of these fragrant Chocolate Chip–Cardamom Scones will put any guest in a festive mood.
Chocolate Chip–Cardamom Scones
Serves: 10 to 11
Citrusy cardamom is the perfect spice to pair with the semisweet chocolate chips in these tasty scones.
Ingredients
- 2 cups all-purpose flour
- ¼ cup plus 1 teaspoon granulated sugar, divided
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 1 teaspoon ground cardamom0
- 6 tablespoons cold unsalted butter, cubed
- ⅔ cup miniature semisweet chocolate chips
- ⅔ cup plus 3 tablespoons cold heavy whipping cream, divided
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, ¼ cup sugar, baking powder, salt, and cardamom. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate chips until incorporated.
- In a small bowl, stir together ⅔ cup plus 1 tablespoon cold cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (Dough will be stiff.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 10 to 11 scones, rerolling scraps as needed. Places scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 2 tablespoons cream as needed.
- Bake until scones are browned, approximately 13 minutes. Sprinkle tops of scones with remaining 1 teaspoon sugar. Serve warm.
