Extra-Tender Chocolate Chip Scones
This time-tested family recipe from Susan Herbst will change the minds of any scone skeptics. The mother of Becky Hughes, an assistant editor at The Times, Dr. Herbst is an avid baker who perfected this recipe after more than 30 years of tinkering. The crunchy, crusty exterior is typical of a standard scone, but one bite proves they’re something special. The interior is especially supple and buttery, while the use of cake flour ensures a supremely tender texture that’s neither dry nor crumbly. Dr. Herbst calls for chocolate chips, but feel free to customize with different mix-ins, such as blueberries, dried cranberries or cinnamon chips. These are best warm with a cup of hot coffee or tea.
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