Chocolate Chip Scones
User Reviews
4.9
153 reviews
Excellent
Chocolate Chip Scones
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Start your day with a warm, chocolate filled, buttery, flaky chocolate chip scone. Made with chunks of chocolate and topped with coarse sugar for a caramel flavor and crunch; they are so easy to make!
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Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 Tbsp. baking powder
- 1 tsp. kosher salt
- 1/4 cup sugar
- 6 Tbsp. cold, unsalted butter, cut into cubes
- 3/4 cup cold heavy cream
- 1/4 cup buttermilk
- 1 tsp. vanilla extract
- 4 oz. semi sweet chocolate bar, chopped*
- turbinado sugar, for garnish (optional).
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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
- I love using a chopped chocolate bar, like Ghirardelli. I love how the chocolate shreds disperse through the scones but like the recipe name says "chocolate chip" feel free to also use milk or semi sweet chocolate chips.
- Once baked and cooled, store at room temperature in an air tight container for 2-3 days.
- Freezing instructions after baking: Let them cool at room temperature and place in a re-sealable bag or airtight container to protect from freezer burn. Enjoy them within 3 months.
- Freezing scones before baking: Freeze the unbaked scone wedges on a plate or baking sheet for 1 hour. Then layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time or thaw overnight in the fridge and bake as directed.
Nutrition Information
Show Details
Serving
1scone
Calories
383kcal
(19%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
51mg
(17%)
Sodium
522mg
(22%)
Potassium
149mg
(4%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
624IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
148mg
(15%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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