These are Suss’s signature cinnamon chocolate chip scones. The basic scone recipe is extremely versatile and can be easily adjusted to add fruit or even to make it savory, like their chorizo green chile scones.
By Jasmin Smith, Owner/Pastry Chef, Suss Pastries
Ingredients
- 13 ounces (3¼ sticks) cold butter
- 10¼ ounces (1⅛ cups) sour cream
- 7 ounces (⅞ cup) cream
- ¼ teaspoon vanilla bean paste
- 19 ounces (5⅓ cups) cake flour
- 9½ ounces (2⅛ cups) all-purpose flour
- 5¾ ounces (⅝ cup) sugar
- ¾ ounce (1½ tablespoons) baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 11 ounces (2 cups) chocolate chips
- Baking spray
- Cream
- Sugar
Instructions
Measure butter and cut into small dice. Put diced butter on a bowl or plate and place back in fridge to keep cold until needed.
Combine sour cream, cream and vanilla in a medium-sized bowl. Whisk until the sour cream is fully incorporated with the cream (you can do this by hand). It should be smooth without any large clumps. Set aside in fridge. Keeping these items cold will help with the quality of your final product by creating a flakier crumb.
If baking scones immediately after mixing, heat oven to 325°F. (See below for an option to chill the dough.)
Measure and combine all the dry ingredients—both flours, sugar, baking powder, baking soda, salt, cinnamon and chocolate chips—into a mixing bowl. A hand mixer will work, but a stand mixer with paddle attachment is ideal.
Add the cold butter and begin mixing. The paddle (or beaters) will act as a pastry blender, cutting away at the butter. The goal is for the butter to be pea size, and the mixture should begin to form a small dough cluster, but will still be dry.
Begin to slowly stream in the liquid ingredients while mixing on low speed. (Or if easier, add half the liquid, let it mix for 5 seconds and then add the second half.) You’ll want to mix it just until everything comes together. It shouldn’t take long, maybe not even 30 seconds. Over-mixing will make the dough too soft and sticky.
If you want to get nice clean shape on your scone, I suggest pressing the dough into a sheet pan that’s been sprayed, lined with parchment paper on the bottom and sprayed again. This can then go in the freezer for 3 hours. Once firm but not rock hard, loosen the edges and flip out directly onto a cutting board. Cut into 2½-inch squares.
Otherwise, you can dump the dough onto a floured surface, roll it about 1¼-inches thick and cut into desired shape.
Place on baking sheet covered with parchment paper, brush top of scones with cream and sprinkle with sugar. Bake for about 20—25 minutes, rotating the baking sheet midway through. Scones will expand in size and become golden brown. Let cool until easy to pick up. Eat on their own, or pair with jam and coffee.
About this recipe
Notable Alum: Jasmin Smith, C-CAP 2009, Owner/ Pastry Chef, Suss Pastries, Phoenix
