I can hear the battle raging on inside of Cookie Monster’s head already: “It look like a cookie. But it not a cookie. But it have chocolate chip like cookie. But it scone. But it round like cookie. How it not cookie? Cookie Monster like cookies. Cookie Monster not Scone Monster. To eat or not to eat scone cookie? That is the question.”
The story behind these scones is pretty simple. Last night I wanted to bake something with chocolate in it. I didn’t want to make another batch of chocolate chip cookies. So instead I made something that looked like a chocolate chip cookie instead. I don’t know what to think about this. Granted, it’s a very good scone. Airy, fluffy, sweet, delicious, easy to make. Vanilla-y with little morsels of semisweet chocolate. Everybody loves them. But I’m starting to wonder how bad my obsession with chocolate chip cookies has gotten if I start making little cookie clones out of other types of food. First the chocolate chip cookie pie and now scones? Maybe I’ve given scones low self esteem, made them the Jan to the chocolate chip cookie Marsha. I mean, maybe it’s always, “Cookie, cookie, cookie!” What’s next? Will my other baked goods start making up fake boyfriends, maybe a George Glass of Milk, to try and convince me of how wanted they are? What should I do about this? How should I put this poor pastry out of it’s misery?
I’ll have to eat it. It’s the only way.
Chocolate chip cookie scones
Makes about 14 round scones
Adapted from Blog is the New Black‘s petit vanilla bean scone
2 cups unbleached all-purpose flour
1 cup cake flour
2/3 cup sugar
5 tsp baking powder
pinch of salt
8oz cold butter, cut into small cubes
1 large egg
3/4 cup heavy cream plus an extra 1 or 2 tablespoons
1 tbsp vanilla bean paste, or 2 whole vanilla beans, seeds scraped out
1 cup semisweet chocolate chip cookies
Preheat your oven to 350F.
Sift flour into a food processor that’s been fitted with the pastry blade. Add in sugar, baking powder, salt and butter. Pulse the processor a few times to cut the butter into the flour, until the mixture looks like course crumbs.
Add in the chocolate chips, large egg, the vanilla and then drizzle in the cream while you continue pulsing the mixture together until it starts to form a rough ball.
Dump the dough out onto a well-floured surface and gather into a ball. Roll it out into a large circle about a half inch thick. Cut out rounds using a biscuit cutter or, if you’re simple like me, the edge of a glass. Place rounds on a baking sheet that’s been covered with parchment paper, a couple inches apart.
Gather up the leftover dough scraps, roll out again and repeat. You may end up using two baking sheets total, but that’s fine. You want room because these will get fairly large.
Put scones in the oven and bake at 350F for 18-20 minutes or until they’re just starting to lightly turn brown around the edges. Remove them from the oven and let them cool for a minute before transferring them to a wire rack, if you have one.