Chocolate Chip Scones
User Reviews
4.7
Chocolate Chip Scones
Description
Chocolate Chip Scones are a baked good blending all-purpose flour with both granulated and brown sugars to create a rich, sweet base. Cold butter cut into the dry ingredients adds flakiness by creating small chunks that melt during baking. The cream, egg, and vanilla bring moisture and flavor, making the dough wet and sticky but workable. Chocolate chips distributed throughout provide pockets of sweetness.
After shaping the dough into a circle and cutting it into wedges, the scones bake in a hot 400°F oven on parchment paper until golden with slightly crisp edges. A sprinkle of coarse turbinado sugar on top before baking adds texture and a subtle caramelized crunch. These scones have a tender yet slightly crumbly texture with little pockets of melted chocolate.
This recipe focuses on careful mixing to maintain butter chunks and avoid overworking the dough, which ensures flaky, light scones. They are suited for breakfast or afternoon tea and can be enjoyed warm or cooled. The rich chocolate chips add a touch of indulgence balancing the classic scone dough.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter cut into pieces, cold
- 1 cup heavy cream plus 2 tablespoons, cold
- 1 egg large
- 1 teaspoon vanilla extract pure
- 1 cup chocolate chips
- turbinado sugar for sprinkling on scones
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk together 1 cup of the heavy cream, egg, and vanilla extract.
- Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don't over mix.
- Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don't over stir, the mixture will be wet and sticky. Stir in the chocolate chips. Still in the bowl, knead the dough a few times until the dough comes together.
- Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with the remaining heavy cream. Sprinkle the scones generously with turbinado sugar. If the scones are soft and have heated up too much, place the baking sheet with the scones in the freezer for 15-20 minutes before baking. I usually do this just to be safe.
- When ready to bake, place the baking sheet in the oven, on the middle rack, an bake for 17-22 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 494kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 87mg | 29% |
| Sodium | 323mg | 13% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 128mg | 13% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
