These Chocolate Chip Scones are to die for. These scones have the perfect balance of moist to dry texture and not all that crumbly. This would be a snack that pairs perfectly with tea or coffee. With an amazing crunchy on the outside and a soft and flaky inside will have anyone running for seconds. If you want to opt out on the chocolate chips and do a different flavor; that is perfectly fine. You can always switch the chips out with blueberries or maybe a lemon cranberry scone with a lemon glaze. For the Lemon Cranberries; change the chips with the dried fruit and add a little bit of lemon zest. And you will be the next big talk at your next brunch!

Chocolate Chip Scones

Makes 20 Scones

Ingredients-

1 ¼ C. + 2 tsp. Pastry Flour

1 tsp. Salt

1 tsp. Baking Powder

 1 Tbsp. Sugar

¾ C. Butter, Cold, Cubed

1 Egg

1 Egg Yolk

¾ C. + 3 Tbsp. Heavy Cream

¾ C. Chocolate Chips

As Needed Egg Wash

Procedure-

1. Line a sheet pan with parchment paper.
2. Sift together the flour, salt, baking powder, and sugar.
3. Ass the butter to the dry ingredients. Mix on low speed with the paddle attachment to incorporate.
4. Combine the eggs, yolks, and heavy cream.
5. Add the egg mixture to the sifted dry ingredients and butter all at once. Mix to incorporate, then mix in the chocolate chips. Do not over Mix.
6. Place the Dough on the prepared sheet pan, and apt or roll until it is approximately 1 in. thick. Cover and chill in the refrigerator until firm, at least 1 hour.
7. Cut the dough into the desired shape, brush with egg wash, let rest for 5 minutes, and brush with egg wash again.
8. Bake at 400°F until golden row, 15 to 18 minutes.
9. Cool the scones on the sheet pan for a few minutes, then transfer them to racks to cool completely.