Simple Scones

I've mentioned more than once how much I love this television show. Husband refers to it as my "soap," since it can be quite dramatic at times and I eat it all up. 

I am not ashamed.

So, what did I do today after I got out of class and the longest week ever? Made some of the most delicious scones to watch with one of the four remaining episodes of latest season. 

(And for all you Friends fans out there - no, I did not smash them on the table á la Ross shouting, "Stupid British snack food!")

I got this recipe from a Betty Crocker cookbook we received as a wedding gift. While I haven't used it a whole ton (…thanks to allrecipes.com and Pinterest recipe boards…), this was one recipe I'm happy I stumbled upon. 

It's simple.

It's straightforward.

And the results are so. dang. good.

The only thing I added was some caramel bits that I found in the baking aisle to add alongside the chocolate chips. I highly recommend them! The final turnout reminded me of this scrumptious scone I savored while out to breakfast with Husband a few weekends ago. 

Yum.

Simple Scones

Adapted from Betty Crocker Cookbook

1 3/4 cups all-purpose flour

3 Tbsp sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/3 cup firm butter

1 large egg, beaten

1/2 tsp vanilla extract

1/3-1/2 cup chocolate chips *can adapt with other mix-ins for variety!

4-6 Tbsp heavy whipping cream

Additional heavy whipping cream

1. Pre-heat oven to 400°F. In a large bowl, mix flour, sugar, baking powder, and salt. Cut in butter, using a pastry blender or pulling two knives through ingredients in the opposite directions until the mixture looks like fine crumbs. Stir in the egg, vanilla extract, chocolate chips, and just enough of the 4-6 tablespoons of whipping cream so the dough leaves the side of the bowl. 

2. Place dough on a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On an ungreased cookie sheet, roll or pat dough into an 8-inch circle. Using a sharp knife dipped in flour, cut the dough into 8 wedges but do not separate them. Brush the tops with additional whipping cream. 

3. Bake for 14-16 minutes or until light golden brown. Immediately remove from cookie sheet and carefully separate wedges. 

Serve warm with tea or coffee and enjoy!