At the age of six, I fell in love with tea parties. For my sixth birthday party, my family surprised me with a “tea” party. There were crust-less sandwiches, flouncy dresses, and tea cups filled with…lemonade. Two years later, I was celebrating my birthday again, but this time with real tea, and my father dressed up as a butler. And fittingly enough, I spent my 10th birthday in London at a tea dance. A big brass band, the Waldorf Hotel, and a high tea? Clearly, my birthdays peaked at age 10.
- Preheat oven to 375 degrees.
- Over a large bowl, sift together flour, baking powder, salt, and 1/3 cup sugar.
- Add heavy cream to bowl and use an electric mixer to blend on low until ingredients are just combined.
- Stir in chocolate chips.
- Dump dough onto a lightly floured work surface and knead very briefly. Roll dough out to a 1-inch thickness. You can use a 1 or 1 1/2 inch cookie or biscuit cutter to cut out scones. I rolled the dough into a 1 inch thickness, and then cut out triangles.
- Place scones about 1 inch apart on a greased or parchment-lined baking sheet. Reroll dough scraps and repeat process until all dough has been used.
- Use a pastry brush to paint tops of scones with melted butter, then sprinkle with sugar. Place baking sheet in center of oven and bake until scones are golden, 12-15 minutes.
- Let scones cool on a baking rack. Serve room or at room temperature.
- Scones can be stored in an airtight container up to 24 hours, or in the freezer up to 12 weeks.