chocolate chip scones

Ingredients:

2 cups all-purpose flour

3 tbsp Batey pure cane sugar

1 tbsp Batey Turbinado Sugar

2 tbsp baking powder

1/2 tsp salt

1 tsp baking soda

1/2 cup cold butter, cubed

3/4 cup heavy cream (plus extra for brushing)

1 egg

1 tsp vanilla extract

1 cup dark chocolate chunks

Extra Batey Turbinado Sugar for sprinkling

Instructions:

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, Batey pure cane and turbinado sugar, baking powder, baking soda, salt and chocolate chips

Using a pastry cutter, cut in the cold butter until the pieces are no larger than the size of peas.

In another bowl, mix cream, egg, and vanilla. Add to dry ingredients and stir until just combined.

Turn out the dough onto a lightly floured surface and press the dough into a ¾-inch thick square. Cut the dough in half. Stack each half and press down. Repeat the cutting and stacking, then shape into a 7-inch disc.

Place on baking sheet, brush tops with cream, and sprinkle with Batey turbinado sugar.

Bake for 15–18 minutes until golden. Cool slightly and enjoy warm!