Chocolate Chip Scones (Printable Version)
Tender, buttery scones brimming with chocolate chips. Ideal for a quick breakfast or a sweet indulgence any time.
# What You 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 cubed
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 the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
03 - Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
04 - In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract.
05 - Pour the wet mixture into the flour and butter mixture. Stir gently with a spoon or spatula until just combined, being careful not to overmix.
06 - Gently fold in the chocolate chips. Continue to avoid overmixing, as this can result in tough scones.
07 - Transfer the dough to a lightly floured surface. Gently pat the dough into a round disc, approximately 1 inch thick.
08 - Using a knife or bench scraper, cut the dough disc into 8 equal wedges. Carefully transfer these wedges to the prepared baking sheet, ensuring they are spaced evenly apart.
09 - Lightly brush the tops of the scones with a small amount of extra heavy cream; this will help them achieve a golden brown crust during baking.
10 - Bake for 16 to 18 minutes, or until the scones are puffed and golden brown on top.
11 - Allow the chocolate chip scones to cool slightly on the baking sheet before serving warm.
# Expert Advice:
01 -
- You won&t believe how little time it takes to whip up something so genuinely delicious.
- These are the perfect little canvases for chocolatey goodness, adaptable to any sweet craving you might have.
02 -
- The absolute golden rule for tender scones is to handle the dough as little as humanly possible to avoid developing the gluten.
- Always, always use very cold butter – it creates steam in the oven, giving you those coveted flaky layers; I learned the hard way with slightly softened butter once, and the scones were dense hockey pucks.
03 -
- If you don&t have a pastry cutter, a box grater is a secret weapon for incorporating cold butter quickly and effectively into the flour.
- For an even taller rise and more defined layers, try chilling your cut scone wedges in the freezer for about 10–15 minutes before baking.