Rosemary-Chocolate Chip Scones Reprinted from the book Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian.
Unbaked scones freeze beautifully, making them a great impromptu fresh-from-the-freezer start to a lazy Sunday. Semifreeze them on a baking sheet, and then transfer to gallon-sized resealable freezer bags (label the scone flavor!). When you bake frozen scones, add 4 to 5 minutes to the baking time. Makes 16 scones
Preparation time: 30 minutes Cooking time: 12 minutes
2 cups all-purpose flour, plus extra for shaping
7 tablespoons sugar
2 tablespoons dry buttermilk powder (or 1 tablespoon lemon juice added with the cream)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup mini semisweet chocolate chips
1 teaspoon dried rosemary
1 cup plus 2 tablespoons heavy cream
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Whisk the flour, 6 tablespoons of the sugar, the buttermilk powder, baking powder, baking soda, and salt in a large bowl. Whisk 1/4 cup mini semisweet chocolate chips and 1 teaspoon dried rosemary into the sugar mixture.
Whisk 1 cup of the cream, the melted butter, and the vanilla together in a liquid measuring cup and pour over the sugar mixture. Use a wooden spoon to stir together until the mixture is rough textured and very few dry patches remain.
Turn the scone dough out onto a lightly floured work surface and knead the dough until it is smooth, about 1 minute. Divide the dough in half, shape into 2 discs, and flatten each disk into a 6- to 7-inch-thick circle. Slice each circle into 8 wedges and transfer to the prepared baking sheet. Brush the tops with the remaining cream sprinkle with the remaining 1 tablespoon sugar, and bake until golden brown, about 12 minutes. Remove the scones from the oven and set aside to cool for 5 minutes before serving warm or at room temperature.