- Hey, I'm John Kanell.
And today on Preppy Kitchen,
we're making easy, delicious chocolate chip scones.
So let's get started.
First off, preheat that oven to 400 degrees Fahrenheit.
We want this to be nice and hot.
Now grab a big bowl
and we're gonna add 300 grams
or 2 1/2 cups of all-purpose flour right inside.
This whole recipe today is all by hand
and it is so fun to make.
To the flour,
I'm adding two tablespoons of light brown sugar.
You know it clumps up because there's molasses in here.
So go ahead and just break it apart with your hands
before you add it in.
I swear you'll thank me,
because any clumps are gonna be super annoying.
Two tablespoons of granulated sugar now.
These scones are not overly sweet,
but they're kissed with chocolate and they're so delicious.
They have a wonderful, crisp, flaky texture on the outside
but they're soft on the inside.
I want a dainty quarter teaspoon of baking soda
and two teaspoons of baking powder.
If you're wondering why you use like some baking powder,
sun baking soda,
baking soda reacts with acids
that you add into your baked goods.
The brown sugar here is slightly acidic.
It'll react with the baking soda.
Baking powder is all inclusive.
It'll just puff anything up, no matter what.
Baking powder and baking soda also brown things differently.
I could do a whole video on it.
Let me know if you're curious in the comments.
We're also adding in half a teaspoon of salt.
It gives you a little bit of contrast.
Our scale is done.
Gonna grab a whisk.
And oh, we have a special visitor.
Say hi to Buddy.
Look at this cute face.
- It's Buddy!
- Look at these paws.
Say hi, Buddy.
Buddy says, what are you cooking?
You smell delicious.
- He's the cutest St. Bernard in the whole world.
- He's only what? 11 weeks old right now?
- 10. - He's 10 weeks old.
He's gonna get so big, but he's all cuddles and fluff.
He's like my favorite thing in the world.
Hi, Brian. - Bye bye.
- Bye. Bye, Buddy.
I'll miss you.
I am gonna wash my hands now
since I was touching his paws.
Okay. Back to the recipe.
Isn't he cute?
Give this a whisk.
I'm using my Dutch whisk.
And even though I crumbled up that brown sugar,
I still see a couple lumps.
Grab a knife, a little cutting board.
I want 1/3 of a cup or 76 grams of ice cold butter.
Unlike most recipes,
we're not using room temperature butter today.
Needs to be cold from the fridge.
And, in case you're wondering,
this is my cookbook.
It's available for pre-order.
There's a link in the description box below,
and it's over 100 brand new recipes
that I am so excited to share with you.
This is for later.
This is for now.
So I'm gonna cut this up.
And then we're gonna cut it in.
So at this point, you have a couple options.
You could use a pastry cutter.
I actually don't have one.
I love using my hands to do this.
It's very tactile, enjoyable,
and you can really control the size of the butter.
But it's only good for people with cold hands.
So all my cold-handed friends,
this is a job you can do.
If you have hot hands
use a pastry cutter.
Or a couple knives.
Right now, I'm breaking the butter up into smaller pieces.
And the deal is
that you need to have somewhat small pieces of butter.
But if they're too small, it's not gonna work out.
If they're too big, you'll have giant like voids
where the butter just melted.
So you wanna have smaller pieces
that are going to expand in the oven
and make beautiful layers for your scones.
This is getting pretty close.
I'm just getting the last large lumps of butter
and tearing them up.
So gratifying.
Okay. I have a 1/3 of a cup of chocolate chips here.
(chocolate chips pattering)
Dumping those in.
Just going to mix to distribute.
I'm gonna pop this into the fridge for a second,
just while I get the next step ready.
You're actually swapping the dry ingredients
out for some ice-cold cream
and a cold egg.
We're making a pastry, basically.
So everything needs to be cold today,
unlike almost any other day.
I almost tapped the cream on the counter.
No, tap your egg on the counter.
Would've been bad.
I'm adding 3/4 of a cup of cold, heavy cream.
This is whipping cream to us.
If you're in the UK, double cream.
I also wanna add in one teaspoon or five mL
of vanilla extract.
There we go.
Just a little bit will go all long way in this recipe.
Whisk-a, whisk-a, whisk-a.
My cream mixture is mixed.
I grabbed a baking sheet, lined it with parchment paper.
And now we're gonna take our dry ingredients
out of the fridge.
Ooh.
So now I'm gonna add my wet mixture into the dry,
while mixing with a spatula or a pastry cutter,
if you're using that.
It's gonna form a shaggy mixture.
And I'll warn you
that it might seem a little like crumbly,
but don't panic.
Gosh, cream and vanilla. Uh!
Mix this together.
Of course you do not wanna over mix it.
You also don't wanna like smush the butter up too much.
So you can see there's some powdery bits.
That's fine.
I'm just gonna fold those in.
And you could even use your hands.
So all we're trying to do is hydrate the dough.
So it's not powdery.
It's in a shaggy mixture.
And even though it looks like
there's a lotta dry stuff here,
this will press together really well.
And there are a couple more very important steps
yet to be done.
I don't know what it is about this recipe but...
Actually, I do what it is.
It's the vanilla and the butter and the cream.
They all just come together and smell so good.
Every step of this.
Grab a tiny bit of flour.
Gonna lightly flour our surface
and dump our dough out.
So you can see this looks a little bit crazy
but I'm gonna pat this out into a 3/4 inch square.
This tool is a bench scraper
and you need one in your kitchen.
It's basically like a big blunt knife
that you can use on your counter.
So it won't damage the counter,
unless you're crazy.
Don't do that.
But you can use it to smooth cakes, divide dough.
It's really handy.
Okay. This is all nicely patted into a square-ish shape.
Cut this in half into two rectangles.
And now we're gonna stack it and pat it.
This, if you make biscuits, American biscuits,
is like the most important step that you can do.
It gives you those amazing layers.
So I'm pressing this back down
into a 3/4 inch rectangle.
Cut it one more time.
And stack it again.
Just doing this simple step is gonna give you
a crazy difference in the layers that you see.
It'll be beautiful.
So I want a seven-inch disc.
I always have my little tailor tape at the ready
because I can never eyeball it.
Seven, seven, seven, seven, seven, seven.
Looks good.
Now, grab that bench scraper again.
We're gonna cut this circle in half.
Then we're gonna cut the halves in half to make quarters.
And now we're gonna halve our quarters to make eighths.
Math lesson.
Now you're gonna transfer these carefully
onto your lined baking sheet.
And I will tell you, you probably know this,
but if you bake these, horrible things would happen.
Don't do that please.
You wanna have these in the fridge or freezer
to set up a bit this,
otherwise the butter would just ooze out.
It would be a disaster.
The chill time is really important here.
These delicious treats are going
into the fridge for about 15 minutes
or you can freeze them for anywhere between five and 15.
If you want, freeze them here until they're solid,
pop 'em into a freezer bag,
and these can be in your freezer for a month.
Take 'em out, bake straight from frozen
for an on-demand treat.
We're baking ours up today.
So I'm popping them into the freezer now.
Okay, nice and firm.
These guys are ready to go into the oven
after a couple steps.
Grab a brush, a little bit of cream,
and we're just gonna brush the tops.
It's gonna give them a golden finish,
a little bit of gloss,
and help hold on some more delicious things.
Don't brush the sides though.
You don't wanna seal the edge of your scones.
My scones have all been covered with cream.
So now I'm gonna add a little bit
of turbinado sugar on top.
You could use any granulated sugar that you enjoy.
And this adds us a little bit of sparkle,
crunch, and sweetness.
All delicious things.
One optional step is to crown your scones
with a few chocolate chips.
We're cooking these at a high temperature.
So they're not gonna have the most
like amazing melty glossy texture,
but they'll still look great.
These are ready to go into the oven.
400 degrees for 10 to 12 minutes.
And you wanna rotate the baking sheet halfway through
so they bake nice and evenly.
They'll be golden on top and puffed up too.
Look at the height and layers.
These guys are so amazing.
In fact...
That's really nice.
They're perfectly sweet, super light,
and I really appreciate the chocolate in there.
They're delicious.
I hope you get a chance to try this recipe.
And if you like this video,
check out my muffins and scones playlist.