4.8 from 54 votes
Chocolate Chip Scones
The trick to making delicious scones is to use very cold ingredients, don't overwork the scone dough, and don't overbake! Adding the coarse sugar and a glaze on top takes them to the next level!
Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 8 scones
Calories: 534 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Scones
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup salted butter frozen
- 1/2 cup cold heavy cream plus extra for brushing on the tops of the scones
- 1 large egg beaten
- 2 teaspoons pure vanilla extract
- 1 1/4 cup semisweet chocolate chips
- 2-3 Tablespoons coarse sparkling sugar for sprinkling on top
Glaze (optional)
- 1 cup powdered sugar
- 3-4 Tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Grate the frozen butter on the large holes of a box grater, then cut the butter into the flour mixture with a pastry cutter. If it's warm in your kitchen, I recommend popping the bowl in the freezer for 10-15 minutes to keep the butter really cold.
- In a separate bowl, whisk together the cream, egg, and vanilla extract. Add to the flour mixture with the chocolate chips, stirring with a fork or spatula to moisten the dry ingredients into a very shaggy dough.
- Turn out the dough onto the parchment-lined baking sheet. Use the parchment paper to lift and press the scone dough together. It's a sort of modified folding and kneading and made much easier with the parchment paper, plus this helps avoid too much heat from your hands softening the butter.
- Pat the dough into a circle approximately 8-inches in diameter. Use a bench scraper to divide the dough into 8 triangle-shaped scones, then space them out on the parchment paper.
- Brush the tops of each scone with cream, then sprinkle with the coarse sugar.
- Bake for 20-22 minutes until golden brown on top. Take care not to overbake so you don't end up with dry scones.
- Make the glaze by whisking the powdered sugar, cream, vanilla, and salt together in a bowl, then drizzle over the cooled scones.
Cup of Yum
Notes
- This recipe is on page 42 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Calories
534kcal
(27%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
469mg
(20%)
Potassium
241mg
(7%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
692IU
(14%)
Vitamin C
1mg
(1%)
Calcium
169mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 534
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 469mg | 20% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.