Recently, we made them for breakfast. They are so good but boy are they rich! I think these are the perfect sweet treat for a brunch or big breakfast when you are entertaining guests. They are actually much better at room temperature so you could easily make them the night before.
If you like this recipe, you may also like Pumpkin Chocolate Chip Muffins (EF).
Chocolate Chip Scones
3 c flour
1 c sugar
1/2 t salt
1 T baking powder
1 stick unsalted butter, chilled
1 t vanilla
1 ½ c heavy whipping cream
1 c semi-sweet chocolate chips
1 c pecans, chopped (optional)
Preheat the oven to 350o. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic.
Increase the oven temperature to 425o.
Process the flour, sugar, salt and baking powder for about 30 seconds in the bowl of a food processor fitted with a metal blade. Cut the butter into 1/2 " cubes and add to the flour mixture. Pulse, until the butter-flour mixture is crumbly.
Stir the vanilla into the cream. With the food processor running, slowly pour in the cream. Stop the processor as soon as the cream has been added. If the dough has begun to come together into a ball, remove it. If not, add more cream, 1 tablespoon at a time, and pulse until the dough gathers into a ball. With your hands, gently fold in the pecans and chocolate chips.
Place the dough on a floured surface form the dough into a 3/4 " thick round, handling the dough as little as possible. Cut into 8 wedges (or you can form it into two smaller rounds, for smaller scones). Bake on ungreased pans for 10 minutes, or until the scones are golden brown. These scones are best served at room temperature.