These scones all started with a text conversation between Melissa and I about the pros and cons of dunking versus bite/sip versus bite, swallow, sip.
Let me break it down for you.
Do you dunk your scone directly in your coffee and eat it?
Do you take a bite of your scone and immediately take a sip of coffee so that they both meld in your mouth at the same time?
Or do you take a bite of your scone, swallow it, then take a sip of coffee as a sort of coffee chaser?
We have decided that dunking just isn’t the way to go. It just makes for a soggy scone and crumby coffee. But the jury’s still out as to which is better: bite/sip or bite, swallow, sip.
Melissa likes to take a bite of her scone and a sip of her coffee and have them both hanging around in her mouth at the same time. She likes the combination of the two flavors together.
I say, eww. That is essentially the same as a soggy scone and the texture of soggy food in your mouth is just so unappetizing to me. I am a texture girl all the way. I like to enjoy my scone, swallow it, and then enjoy the coffee while the memory of scone is in my mouth, but not the scone itself.
What about you? What do you prefer?
-Heather and Melissa
Chocolate Chip Cream Scones
1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup chocolate chips
1 cup heavy cream, plus more for brushing tops
- Preheat oven 375°.
- Grease a baking sheet and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Pour in chocolate chips and stir to coat them with flour.
- Stir in the heavy cream until a dough just starts to form. Place on a lightly floured surface and knead gently a few times until the dough is well incorporated.
- Using a large spoon or your hands, scoop out a handful of dough and form into patties. Or, shape the whole dough ball into an 8 inch round disc and cut into 8 triangular pieces. Then separate pieces onto the prepared baking sheet and bake.
- Brush the tops with cream and bake for 15-20 minutes or until the tops are light and golden brown. Cool on a wire rack for 10 minutes before entering scone heaven- AKA eating them.
Source: Annie’s Eats