# 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 more 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 to 2 tablespoons milk or cream
15 - 1/4 teaspoon vanilla extract
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Whisk well to blend.
03 - Add cold, cubed butter to the dry ingredients and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour this mixture into the flour mixture and stir just until incorporated. Do not overmix.
05 - Transfer dough to a lightly floured surface. Roll or pat into a rectangle about 1/2-inch thick.
06 - In a small bowl, combine brown sugar and cinnamon. Brush melted butter over the dough, sprinkle with cinnamon sugar, and scatter chocolate chips evenly.
07 - Gently roll up the dough from the long edge. Flatten the roll into a log and cut into 8 equal wedges. Arrange wedges onto the prepared baking sheet.
08 - Brush tops of the wedges with a little heavy cream. Bake for 16 to 18 minutes until golden brown and firm. Allow to cool slightly.
09 - Whisk powdered sugar with milk and vanilla until smooth. Drizzle over warm scones if desired.
