I have not always been a scone person. They seem a bit fancy, like a crumpet or some other British pastry that should only be consumed with tea and your pinky in the air. And let’s be honest, fancy pastries are never really that good. It’s a fact. Never once have I been to a luncheon (do people still call them that?) where people are dressed in skirts and such and been served anything topped with hot fudge, caramel sauce or served warm in a skillet. Never. I guess I understand the potential “mess factor” on a white tablecloth, but no one wants your plain crunchy cookies, fancy people. No one. I’ll save my calories for the Little Debbie waiting in my judgement free pantry. But the whole point of the matter is, the reason I was never a scone person before was because I had never had a GOOD scone. Believe me, a bad scone is BAD. But oh, a good scone is gooooood. Scones should be tender and soft on the inside with a crunchy, buttery edge. Of course I packed mine with chocolate chips and a powdered sugar glaze, but that’s not either here nor there. The cream cheese in the dough adds a richness that I really love and if you’re going to do scones properly you need to have them warm. And I wouldn’t be mad if you added an itty-bitty smear of butter. Not mad at all. I describe scones to my kids as a kind of muffin/biscuit situation. It’s the best description I can do. And luckily, they are as easy to make as biscuits…no mixer necessary. Cut you butter and cream cheese together a little bit with a pastry cutter. It will be sticky, but just get it partially combined before adding the dry ingredients. Next add in the sugar, flour, salt, baking powder and chocolate chips. I used regular sized chips inside mine, but you could use minis too. Cut the mixture together until is resembles coarse sand. Then add in your wet ingredients and mix it using a wooden spoon and some elbow grease. Turn the dough out onto a lightly floured work surface and knead it until it just comes together. he dough will be dry, but it should hold together. If it doesn’t add in a teaspoon of milk at a time until it holds. I decided to press some mini chips on top to make them extra pretty. Totally optional if you’re not into pretty things. Also brush the top with a little more milk. Place your dough on a parchment lined baking sheet and using a pizza cutter or a knife and cut the dough into wedges. Pull the wedges apart so they have a little breathing room and then bake them up! They will be gorgeously golden and ready to drizzle your glaze on! The insides are so soft and tender! Go ahead, you should really try these! I’ve also made some epically delicious Bacon Cheddar Scones. Make those too!
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