Ingredients

The following ingredients have 8 Servings
  • 1 cup (120 g) unbleached all-purpose flour
  • 1 cup (120 g) whole wheat pastry flour
  • 2 tablespoons (24 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Diamond Crystal kosher salt
  • 5 tablespoons (75 g) cold brown butter, cut into cubes (see recipe notes for instructions)
  • ½ cup (80 g) semisweet chocolate chips
  • 1 cup (240 mL) cold heavy cream (plus more for brushing)
  • 1 teaspoon demerera or turbinado sugar (for sprinkling)
  • ¾ cup powdered sugar
  • 1 tablespoons + 2 teaspoons whole milk
  • 1 tablespoon brown butter (melted)
  • ⅕ teaspoon vanilla extract
  • small pinch of kosher salt

Instruction

  • Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut the brown butter into the flour mixture until the butter pieces are no larger than the size of a pea. Stir in the chocolate chips, and place the bowl in the freezer to chill for 5 to 10 minutes.
  • Remove the bowl from the freezer and create a well in the center of the dry ingredients. Add 1 cup (240 mL) of cold heavy cream, and using a fork, stir the cream into the dry ingredients until the dough just comes together.
  • Scrape the scone dough onto a clean, lightly floured countertop. Knead the dough for 5 to 10 seconds, and pat the dough into a 7-inch disc, roughly ¾-inch thick. Using a sharp knife, cut the dough into six wedges. Transfer the wedges onto the lined sheet pan. Using a pastry brush, brush the tops of the scones with heavy cream. Sprinkle the tops of the scones with demarara or turbinado sugar.
  • Bake the scones for 12 to 16 minutes, or until they are golden brown. Allow the scones to cool on the baking sheet for 5 to 10 minutes, before carefully transferring them to a cooling rack to cool completely.
  • Prepare Glaze (Optional): In a medium bowl, whisk together the powdered sugar, milk, melted brown butter, vanilla extract, and salt. Using a spoon, drizzle the tops of the cooled scones with the glaze and allow it to set completely b½efore serving.