# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Cold Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Swirl
09 - 1/3 cup brown sugar, packed
10 - 2 teaspoons ground cinnamon
11 - 1 tablespoon unsalted butter, melted
→ Chocolate
12 - 3/4 cup semi-sweet chocolate chips or chopped chocolate
→ Glaze (optional)
13 - 1/2 cup powdered sugar
14 - 1–2 tablespoons milk or cream
15 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
03 - Incorporate cold, cubed butter into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk cream, egg, and vanilla extract. Pour into the dry mixture and gently mix until just combined.
05 - Turn the dough onto a lightly floured surface. Roll or pat into a rectangle approximately 1/2-inch thick.
06 - Mix brown sugar and cinnamon in a small bowl. Brush melted butter over the dough, sprinkle the cinnamon sugar evenly, and top with chocolate chips.
07 - Roll up dough from the long edge as for a cinnamon roll, flatten gently into a log, then cut into 8 equal wedges. Arrange them on the prepared baking sheet.
08 - Brush tops with a small amount of cream. Bake for 16 to 18 minutes, or until golden brown and set. Allow to cool slightly.
09 - Whisk powdered sugar, vanilla, and milk until smooth. Drizzle glaze over the warm scones if desired.
