Chocolate Chip Scones are a delightful treat, marrying the buttery richness of traditional scones with the indulgent sweetness of chocolate chips. These baked goods boast a tender, crumbly texture and are typically made with flour, butter, sugar, eggs, and cream or milk. Generous handfuls of chocolate chips are mixed into the dough, ensuring pockets of gooey chocolate in every bite. Perfect for breakfast, brunch, or an afternoon snack, Chocolate Chip Scones offer a comforting and decadent treat for any occasion.
Chocolate Chip Scones
Ingredients
- 2-1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 6 tbsp cold unsalted butter
- 8 ounces semi-sweet or bittersweet chocolate chips
- 1/2 cup cold heavy cream
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp coarse sugar such as demerara, turbinado, or sugar in the raw
Instructions
- Place 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
- Cut 6 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and work the butter into the dry ingredients with the tips of your fingers or a pastry blender until the butter is in irregular pea-sized crumbs with a few larger flat pieces throughout. Add 1 1/4 cups chocolate chips, and toss with your hands to combine.
- Place 1/2 cup cold heavy cream, 1 large egg, and 2 teaspoons vanilla extract in a small liquid measuring cup or small bowl and whisk to combine. Pour into the flour mixture and stir with a spatula until the flour is moistened. Use your hands to fold the dough onto itself 3 to 4 times to incorporate all of the flour into the dough.
- Turn the dough out onto a parchment-lined baking sheet. Shape the dough into a rough 8-inch round about 3/4-inch thick. Cut into 8 wedges with a knife or bench scraper.
- Arrange the scones on the baking sheet, spacing them out at least 2 inches apart. Sprinkle evenly with 2 tablespoons coarse sugar if desired, and press it into the scones lightly so it sticks. Refrigerate for at least 15 minutes while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Bake until the edges and bottom of the scones are golden-brown, 15 to 17 minutes. Place the baking sheet on a wire rack and let the scones cool for at least 5 minutes. Serve warm or at room temperature.
Notes
Make ahead:
For unbaked scones: Arrange unbaked scones on a parchment-lined baking sheet and freeze until solid. Transfer to a gallon-sized zip-top freezer bag and freeze for up to 1 month. When ready, bake as directed above from frozen, adding 1 to 2 minutes to the bake time.
For baked scones: Place baked scones in a gallon-sized zip-top freezer bag and freeze for up to 1 month. When ready to serve, place frozen, unthawed sconces on a parchment-lined baking sheet and bake for 3 to 5 minutes in a 400°F oven.
Storage:
Store leftovers at room temperature in an airtight container for up to 4 days. Reheat in a 250°F oven until warm, 4 to 5 minutes.
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