4.7 from 141 votes
Chocolate Chip Scones
Chocolate Chip Scones combine tender, flaky dough with sweet bursts of melted chocolate chips. The dough is made with cold butter cut into a mixture of flour and sugars, then gently mixed with cream, egg, and vanilla to keep the texture light. Shaping the dough into a thick circle before cutting ensures even baking and a tender crumb. They bake up with a golden crust, topped with turbinado sugar for added crunch.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
Calories:
494 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 494
% 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.