Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the mini chocolate chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8? disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of additional mini chocolate chips (optional) and coarse sugar.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired. Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 208 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 48.2mg||15 %|
|Sodium 141.8mg||5 %|
|Potassium 223mg||6 %|
|Total Carbohydrate 71g||21 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 69g|
|Protein 6.5g||9 %|
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Calories per serving: 514
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