Chocolate Chip Scones (Printable Version)
Tender, buttery scones filled with chocolate chips—perfect for breakfast or a sweet afternoon treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cut into cubes
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 3/4 cup chocolate chips (semi-sweet or milk)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add the cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together the cream, egg, and vanilla extract.
05 - Pour the wet ingredients into the flour mixture and stir gently until just combined.
06 - Fold in the chocolate chips. Do not overmix.
07 - Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch thick round disc.
08 - Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
09 - Brush the tops with a little extra cream for a golden finish.
10 - Bake for 16-18 minutes, or until golden brown.
11 - Allow to cool slightly before serving.
# Expert Tips:
01 -
- These scones have this incredible crisp exterior that gives way to a tender, almost biscuit-like interior that will make you question why you ever bothered with store-bought pastries.
- The chocolate chips melt just enough to create pockets of sweetness without making the scones overly indulgent for breakfast.
02 -
- Overworking the dough is the enemy of tender scones, so use a light touch when mixing and resist the urge to knead.
- If your kitchen is warm, chill the shaped scones in the refrigerator for 15 minutes before baking to ensure the butter stays cold enough to create those perfect flaky layers.
03 -
- Grate frozen butter directly into your flour mixture instead of cutting it into cubes for the absolute flakiest texture, a trick I learned from my grandmother who made scones weekly.
- Let the scones rest on the baking sheet for about 5 minutes after baking before transferring to a cooling rack, this helps them set without breaking apart.