Chocolate Chip Scones
User Reviews
4.8
Chocolate Chip Scones
Description
The Chocolate Chip Scones recipe starts with a flour mixture containing granulated sugar, light brown sugar, baking powder, baking soda, and salt. Cold unsalted butter is cut in to create pea-sized pieces, which help produce a flaky crumb during baking. Chocolate chips are folded in for sweetness and flavor contrast.
A mixture of heavy cream, egg, and vanilla is whisked and gradually incorporated into the dry mix to form a shaggy dough that is gently pressed and repeatedly cut and stacked to develop layers. The dough is shaped into a disk and sliced into eight triangles, which are chilled before baking at 400°F to create a tender but crisp scone with golden edges. A final brush of cream and turbinado sugar on top adds sparkle and crunch.
Measuring flour correctly is emphasized to avoid dryness; ideally by weight. Pressing the cutter straight down instead of twisting helps the scones rise properly. Grated frozen butter can be used to keep dough cold. Avoid over-kneading to prevent toughness. Chilling the dough allows gluten to relax and butter to set, improving texture and rise.
Ingredients
- 2½ cups all-purpose flour (300 grams)
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup butter cubed (76 grams, cold unsalted
- ⅓ cup chocolate chips (60g)
- ¾ cup heavy whipping cream divided (195ml, 1 tablespoon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar or sparkling sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, granulated and light brown sugars, baking powder, baking soda, and salt. Using a pastry cutter, cut in the cold butter until the pieces are no larger than the size of peas. Toss in the chocolate chips.
- In a small bowl whisk together ¾ cup heavy cream, egg, and vanilla. Slowly add the cream mixture, using the pastry cutter to mix until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down. Repeat the cutting and stacking, then shape into a 7-inch disc. Using a floured knife, cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart. Sprinkle the tops with additional chocolate chips, if desired. Refrigerate for 15 minutes.
- Brush scones with the remaining 1 tablespoon of heavy cream and sprinkle with turbinado sugar.
- Bake for 10 to 12 minutes or until puffed and the tops are lightly golden, rotating the baking sheet halfway through baking. Cool for at least 10 minutes before serving. Scones can be stored in an airtight container at room temperature for up to 4 days, or frozen for 2 months.
Notes
- Measure flour by weight or fluff and level to avoid dry, crumbly scones.
- Press the cutter straight down without twisting to help the scones rise evenly.
- Use frozen grated butter to maintain coldness and improve flakiness.
- Handle the dough quickly and avoid over-mixing to prevent tough scones.
- Chill dough before baking to relax gluten and firm the butter for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 308mg | 13% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
