Flaky, buttery scones with chocolate chips and proper British technique. These teatime classics require minimal handling for maximum tenderness and height.
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9 items
Preheat the oven to 220°C and line a large baking tray with parchment paper
Whisk together the flour, sugar, and salt in a large mixing bowl
Rub the cold butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs
the chocolate chips gently to distribute them evenly throughout the mixture
Whisk together the cold milk, beaten egg, and vanilla extract in a small bowl
Pour the wet ingredients into the center of the flour mixture and mix gently until the dough just comes together
Pat the dough out to 3cm thickness on a floured surface and cut straight down with a round cutter without twisting
Brush the tops with milk and bake for 12-15 minutes until risen and golden brown
Cool the scones on a wire rack for 5 minutes before serving warm
