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!
Course Breakfast, Snack
Cuisine American
Keyword chocolate chip scones, crumbly scones
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 16scones
Calories 287kcal
Author Sue Ringsdorf
Ingredients
2.5cupsall-purpose flour
1/3cupsugar
1 1/2Tablespoonsbaking powder
1/2teaspoonsalt
1teaspooncinnamon
1cupmini chocolate chips
1cupunsalted butter- cubed and frozen
1largeegg
3/4cupheavy cream- plus possibly more
2teaspoonsvanilla- I use pure vanilla paste
Instructions
Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
Shred some frozen butter and place in the freezer for at least 30 minutes before using. (You can do this step the day before.)
Combine dry ingredients in large mixing bowl - the flour, sugar, baking powder, salt, and cinnamon.
Mix the wet ingredients in a measuring cup - the egg, heavy cream, and vanilla. Put it in the refrigerator to keep cold until ready to use.
Use your hands to press the butter into the dry ingredients until it resembles course crumbs. Then add the chocolate chips, followed by the wet ingredients.
Mix with a spoon at first, and then use your hands to squeeze the dough together. If the dough isn't coming together, add a bit more heavy cream a few drops at a time.
Use a baking mat (with a light dusting of flour) or some parchment paper to form the scones. Transfer the scone dough onto the surface and form it into a square about one inch thick. Use a sharp knife to slice the square into about 16 square pieces (or any shape and size of your choice).
Transfer the scone pieces to prepared baking sheets (lined with parchment paper). Bake until slightly browned on top, about 14-15 minutes. Let scones sit on pan for about five minutes before transferring to cooling rack.
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).