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Chocolate Chip Scones Recipe

Chocolate Chip Scones

iamwinfred
These chocolate chip scones taste like your favorite chocolate chip cookie decided to become a bakery pastry. They are buttery, tender in the middle, and edged with a little crunch from a turbinado sugar topping. This recipe comes together with pantry staples and one bowl, so you do not need any fancy equipment to pull off a bakery style treat at home.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 scones
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Box grater for grating the cold butter
  • Pastry cutter optional, if cubing the butter instead of grating it
  • Whisk
  • Bench scraper for cutting the dough into clean wedges
  • Baking sheet
  • Parchment paper
  • Pastry brush for the cream wash
  • Wire cooling rack

Ingredients
  

  • 2 1/2 cups all-purpose flour 315g
  • 1/3 cup granulated sugar 65g
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 1 stick, cold, grated or cubed
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream cold, plus more for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons turbinado sugar for topping

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt until evenly combined.
  • Grate cold butter into the flour mixture or cut into small cubes and work in with a pastry cutter until mixture resembles coarse sand with pea-sized butter pieces.
  • Add chocolate chips and toss gently until evenly distributed throughout the dry mixture.
  • In a separate bowl, whisk together cold heavy cream, egg, and vanilla. Reserve 2 tablespoons for brushing.
  • Pour wet mixture into dry ingredients and stir gently with a spatula until a shaggy dough forms. Do not overmix.
  • Turn dough onto a floured surface and gently gather into a circle about 8 inches wide and 1 inch thick. Cut into 8 wedges and transfer to baking sheet.
  • Brush tops with reserved cream mixture and sprinkle with turbinado sugar.
  • Bake at 400°F for 16 to 18 minutes until golden brown and a toothpick comes out clean. Rotate pan halfway through.
  • Let scones rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.

Notes

  • Keep every ingredient cold, including the butter, cream, and even the bowl if your kitchen runs warm.
  • Do not skip resting the shaped dough in the freezer for 10 minutes before baking if your kitchen is especially warm.
  • Mix the dough just until it comes together. A shaggy, slightly uneven dough is exactly what you want.
  • Use mini chocolate chips for more even distribution of chocolate in every bite.
  • Cut clean wedges with a sharp knife or bench scraper rather than dragging the blade, which can seal the edges.
  • Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freeze baked scones in a freezer safe bag for up to 3 months. Reheat in a 300°F oven for 8 to 10 minutes.
  • Unbaked scone dough can be frozen on a tray and baked straight from frozen with a few extra minutes added to the bake time.
  • Swap semi-sweet chips for dark chocolate chunks, or add 1/2 teaspoon espresso powder for a mocha flavor.
  • Stir in 1/2 cup of chopped toasted pecans or walnuts for crunch, or fold in orange zest for a chocolate orange twist.

Nutrition

Serving: 1sconeCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 210mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 8IUCalcium: 10mgIron: 8mg
Keyword chocolate chip scones, easy scones, homemade scones, scone recipe
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