Chocolate Chip Scones

Heavenly, that's what these scones are. And I'll tell you what they're not: dry, tough, rubbery, or in anyway unpleasant (like most scones I have gotten from a bakery). They are simply heavenly, and once you've had one, you will wonder if you were ever truly happy before.

These scones manage such devastating perfection because of their secret ingredient/weapon: heavy cream. It keeps them light, fluffy, and melting-in-your mouth. They're a perfect way to use up extra cream (or at least that's my excuse), and they come together really fast. The original recipe is from Williams-Sonoma, and is copied below for your baking pleasure.

Chocolate Chip Scones

2 c. flour
1 T. baking powder
1/2 tsp. salt
1/4 c. sugar + 3 T.
3/4 c. miniature chocolate chips
1 1/4 c. heavy cream
3 T. salted butter, softened

In a bowl, combine flour, baking powder, salt, 1/4 cup sugar, and chocolate chips, mixing well. Pour in cream, mix gently with a fork until just combined and dough is holding together (will be slightly sticky). Transfer dough to a lightly floured surface and knead 10 times. Shape into a ball, than pat out into a 9-inch disk. Spread with the softened butter then sprinkle with remaining 3 T. sugar. Cut the disk into 12 pie-shaped wedges and place on a baking sheet lined with parchment paper. Bake at 425 degrees for 12-15 minutes, or until edges are just browned. Serve warm.

I cut mine into 8 pieces instead of 12. Because I felt like it.

Some tips:
-Don't overwork the dough, this will cause it to toughen.
-Don't overbake, bottoms will brown but the top edges should just turn golden.
-They are best eaten the same day they are baked, especially right from the oven.

Variations
Use the dough as a base, and mix up the flavors by switching out the chocolate chips for other ingredients!
- blueberries, raspberries, blackberries (add additional sugar to account for the tartness of the berries, probably another 1/4 cup)
- dried cranberries and orange zest
- chopped nuts, topped with a cinnamon and sugar mixture