Chocolate Chip Scones (Printable)
Buttery scones loaded with semisweet chocolate chips, ideal for any cozy breakfast or tea time.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus extra for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
03 - Add the cold cubed butter to the flour mixture. Cut in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together the cold cream, egg, and vanilla extract until combined.
05 - Pour the wet ingredients into the flour mixture. Stir gently with a spatula until just combined. Do not overmix.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle, about 7 inches in diameter.
08 - Cut the circle into 8 equal wedges. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
09 - Brush the tops of each scone with a thin layer of additional heavy cream for a golden finish.
10 - Bake for 16 to 18 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
11 - Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The dough comes together in under fifteen minutes but tastes like something from a proper bakery
- That tender buttery crumb works beautifully with bursts of melted chocolate throughout
02 -
- Cold ingredients are non negotiable here. Warm butter melts into the flour instead of creating layers and you lose that signature scone texture.
- Work quickly once you add the wet ingredients. The baking powder starts activating immediately and you want it to happen in the oven not on your counter.
03 -
- Use a bench scraper to lift and fold the dough onto itself a few times before shaping for extra flaky layers
- Grate frozen butter into the flour instead of cutting it in cubes for the most even distribution