Chocolate Chip Scones Recipe
This Chocolate Chip Scones Recipe combines a classic scone dough plus mini chocolate chips. These crumbly scones are the perfect treats to accompany your morning coffee and are super easy to make at home!
Servings 16 scones
Calories 286kcal
Ingredients
Dry Ingredients:
- 2.5 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mini chocolate chips
- 1 cup unsalted butter - cubed and frozen
Wet Ingredients:
- 1 large egg
- 2/3 cup heavy cream - plus possibly more
- 2 teaspoons vanilla - I use pure vanilla paste
Instructions
- Prep the butter. Freeze some butter ahead of time. Then use a box cutter (or food processor) to shred the frozen butter and store it in the freezer until you’re ready to use in the scones.If you don't have a box cutter or food processor, use a sharp knife and cut the frozen butter into small pieces.
- Preheat your oven to 400 degrees. Then add two baking sheets with parchment paper.
- Mix the dry ingredients. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Mix well.2.5 cups all-purpose flour, 1/3 cup sugar, 1 1/2 Tablespoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
- Combine the wet ingredients. Combine the egg, heavy cream, and vanilla in a small bowl.1 large egg, 2/3 cup heavy cream, 2 teaspoons vanilla
- Add butter. Use your hands (or a pastry cutter) to press the frozen butter into the dry mixture. Add in chocolate chips and combine.1 cup unsalted butter, 1 cup mini chocolate chips
- Add the wet ingredients to the flour mixture. Pour the wet mixture into the dry ingredients and stir with a spoon.
- Combine. Use your hands to get everything to stick together. This may take a bit of time, but just squeeze the dough with your fingers until you have one large ball of dough. You may need to add a few more drops of liquid to make it come together into a shaggy ball. Some coarse crumbs are good.
- Form the dough. When the scone dough comes together form it into a one inch thick square on a lightly floured surface or some parchment paper. You can use a sharp knife or a biscuit cutter to make desired shapes.You will see some pieces of cold butter throughout the dough.
- Slice the dough into squares. Use a sharp knife and slice the dough into 16 even squares. Transfer half of the shapes to each parchment-lined baking sheet.
- Add sugar. (Optional Step) Use a pastry brush to brush the top of the unbaked scones with some heavy cream. Then add some sparkling coarse sugar to the tops (if desired).
- Bake. Bake scones for 14-15 minutes or until golden brown on the tops and bottoms. (Baking time may vary.) Remove to a wire rack to cool.
- STORE scones at room temperature for 2-3 days. You can also store them in the freezer (in a freezer bag) and take out one at a time as you need (or desire!).
Video
Notes
How to make the best crumbly scones:
- Make sure you have everything out on your kitchen counter and ready to go, before the step where you add the butter.
- The butter should be COLD when you add it to the mixture. I usually shred frozen butter and then stick it back in the freezer while I’m getting everything else ready to go.
- When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is somewhat dry. If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly (just a few drops at a time).
Nutrition
Calories: 286kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 90mg | Potassium: 153mg | Fiber: 1g | Sugar: 12g | Vitamin A: 543IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg