Chocolate Chip Scones
User Reviews
5
Chocolate Chip Scones
Description
The Chocolate Chip Scones recipe starts by pulsing flour, brown sugar, baking powder, and salt together, followed by cutting cold butter into the mixture to keep pea-size lumps for flakiness. Heavy cream and vanilla extract moisten the dough before mini chocolate chips are folded in gently by hand. The dough is shaped into discs and sliced before baking. The optional vanilla glaze is made with powdered sugar, milk, and vanilla to drizzle once cooled, adding sweetness and a smooth finish.
This method delivers a scone with tender crumb and a balanced richness from butter and cream, punctuated by bursts of chocolate from the chips. The cold butter technique helps create flaky layering, while the light browning on the outside adds a delicate crunch. The dough handling avoids overmixing to maintain texture.
These scones can be enjoyed warm or at room temperature, suitable for pairing with coffee or tea. The vanilla glaze is optional but enhances sweetness and presentation. They store well at room temperature for a day or two, retaining freshness.
If a food processor is unavailable, the recipe notes simple alternative mixing methods, cutting butter into dry ingredients and adding cream slowly. This flexibility helps adapt the recipe in different kitchen setups.
Ingredients
- 2 cups all-purpose flour
- ¼ cup light brown sugar firmly packed
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter very cold and cut into cubes, unsalted
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips
Vanilla Glaze (optional)
- 1 cup powdered sugar
- 2-4 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Cover with lid and pulse to combine.
- Scatter cold butter pieces over the flour mixture and pulse again until butter pieces are mostly combined but some discernible pieces (no larger than pea-sized) remain.
- Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.
- Pulse again until the mixture is mostly combined and beginning to cling together.
- Transfer to a clean, lightly floured surface and sprinkle chocolate chips overtop. Use your hands to gently work the dough together, distributing the chocolate chips as you go, until you have a disc. Fold dough over itself, turn 90 degrees and fold again. Repeat this 4 more times.
- Form dough into 2 separate 4” (10cm) discs (for mini scones) or one 6” (15cm) discs (for regular scones).
- Using a sharp knife, cut each disc into 8 wedges, pressing straight down with each cut (don’t saw).
- Transfer scones to prepared baking sheet, spacing 1” apart. Transfer to preheated oven and bake for 13-14 minutes, until cooked through.
- Allow scones to cool on baking sheet. Once cooled, top with vanilla glaze, if desired.
Vanilla Glaze
- Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until glaze is smooth and drizzles off the whisk.
- Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.
Notes
- If you don’t have a food processor, cut cold butter into the dry ingredients with a pastry cutter, box grater, or knives, then add cream gradually until the dough comes together.
- Store finished scones in an airtight container at room temperature for up to 2 days to maintain freshness.
- The recipe was updated in January 2023 to improve flavor depth and ease of assembly; this version is recommended over the original.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16mini scones
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1mini scone | |
| Calories | 205kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 75mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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