Chocolate Chip Scones Recipe

Chocolate Chip Scones Recipe

How To Make Chocolate Chip Scones

You can now enjoy chocolate chips easily with these moist and buttery chocolate chip scones! They’re easy to make with easy-to-find ingredients.

Preparation: 30 minutes
Cooking: 25 minutes
Chill Time: 15 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

  • 2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
  • tspbaking powder
  • 1tspcinnamon,ground
  • ½tspsalt
  • ½cupbutter,(1 stick) unsalted, frozen
  • ½cupheavy cream,plus an additional 2 tbsp for brushing
  • ½cuplight brown sugar,or dark brown sugar, packed
  • 1large egg
  • tsppure vanilla extract
  • cupsmini chocolate chips
  • coarse sugar,for sprinkling on top before baking, optional
  • confectioners’ sugar,for sifting on top after baking

Instructions

  1. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl.

  2. Grate the frozen butter using a box grater.

  3. Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.

  4. Place in the refrigerator or freezer as you mix the wet ingredients together.

  5. Whisk ½ cup of heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl.

  6. Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.

  7. Pour onto the counter and, with floured hands, work the dough into a ball as best it can be done. The dough will be sticky.

  8. If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.

  9. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

  10. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (This can be done before or after refrigerating in the next step.)

  11. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

  12. Meanwhile, preheat the oven to 400 degrees F.

  13. Line a large baking sheet with parchment paper or a silicone baking mat.

  14. After refrigerating, arrange scones 2 to 3-inches apart on the prepared baking sheet(s).

  15. Bake for 22 to 25 minutes or until golden brown around the edges, and lightly browned on top.

  16. Remove from the oven and cool for a few minutes before enjoying.

  17. Dust with confectioners’ sugar, if desired.

Recipe Notes

  • Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
  • Overnight Instructions: Prepare the scones just until brushed with heavy cream, before refrigerating. Cover and refrigerate overnight. Continue with the recipe the following day.
  • Chocolate Chips: Mini chocolate chips are preferable because there’s more in every bite. The regular size is just fine, though it may be preferable to increase the amount to 1 and ½ cups.
  • Over-spreading: Start with a very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Nutrition

  • Calories: 500.25kcal
  • Fat: 26.09g
  • Saturated Fat: 16.02g
  • Trans Fat: 0.53g
  • Monounsaturated Fat: 4.83g
  • Polyunsaturated Fat: 0.88g
  • Carbohydrates: 60.57g
  • Fiber: 1.96g
  • Sugar: 34.01g
  • Protein: 6.14g
  • Cholesterol: 79.38mg
  • Sodium: 269.52mg
  • Calcium: 178.68mg
  • Potassium: 71.39mg
  • Iron: 2.25mg
  • Vitamin A: 168.23µg
  • Vitamin C: 0.31mg
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