Chocolate Chip Scones
User Reviews
4.9
Chocolate Chip Scones
Description
The Chocolate Chip Scones recipe combines all-purpose flour with baking powder, salt, and sugar, into which cold, cubed butter is cut until the mixture resembles coarse crumbs. Chopped semi-sweet chocolate is then folded in. A mixture of cold heavy cream, buttermilk, and vanilla extract is added to form a soft, shaggy dough.
Light kneading brings the dough together before it is shaped into a circle and cut into wedges. Placing the wedges on a parchment-lined baking sheet and optionally sprinkling with turbinado sugar adds a lightly crunchy top after baking. Chilling or freezing options help in prepping ahead and maintaining freshness.
These scones balance the flakiness of the tender dough with the melting chocolate pieces, and the optional sugar topping contributes a subtle crust. They are suitable for serving fresh at room temperature, alongside coffee or tea.
Storing at room temperature in an airtight container keeps them good for 2-3 days. For longer storage, scones can be frozen either before or after baking. Baking from frozen dough requires additional baking time, while freezing after baking preserves freshness for up to three months.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1/4 cup sugar
- 6 Tbsp. butter cold, unsalted, cut into cubes
- 3/4 cup heavy cream cold
- 1/4 cup buttermilk
- 1 tsp. vanilla extract
- 4 oz. semi-sweet chocolate chopped
- turbinado sugar for garnish, optional
Instructions
- Sift the flour in a large mixing bowl. Then whisk in the baking powder, salt and sugar.
- Cut in the butter using a pastry cutter. Alternatively, you can use your fingers and smash each butter piece flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.
- Add in the chopped chocolate pieces and toss to combine.
- Whisk together the heavy cream, buttermilk and vanilla.
- Pour the heavy cream mixture into the dry ingredients. Stir until a dough begins to form. It will be soft and shaggy at this point.
- Turn out the dough onto a lightly floured surface. Begin to gently knead and fold just until combined and you're able to form into a circle. Pat it around the edges and use the palms of your hands to tidy up the circle around the edges.
- Cut the scones into 8 wedges, or 6 if you'd like a large scone.
- Place the scones on a parchment paper lined baking sheet. Top the scones with turdinado sugar, if using. I like adding this to add a caramel-y crunch and for a touch more sweetness. You can also garnish with more chocolate chunks or chocolate chips on top.
- Freeze the scones for 15-30 minutes, especially if you feel the dough got warm while you were working with it. Cold dough = best scones.
- Preheat the oven to 400°F. Once preheated, bake the scones for 18-20 minutes or until the tops are golden brown. Baking time will depend on how thick you make your scones. Adjust as needed.
- Let scones cool for a few minutes, then dig in! Enjoy!
Notes
- Using chopped chocolate bars like Ghirardelli can distribute chocolate pieces more irregularly for texture, but chocolate chips are fine too.
- Store baked scones at room temperature in an airtight container for 2-3 days.
- To freeze after baking, cool completely before placing in a sealed container; use within 3 months.
- Freeze unbaked scone wedges individually before storing; bake from frozen with extra time or thaw overnight before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 383kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 522mg | 22% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
