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Chocolate Chip Scones Recipe

Megan
Warm, buttery, and filled with melty chocolate chips, these chocolate chip scones are the perfect cozy treat for any time of day. Easy to make and irresistibly delicious, they bring bakery-style scones straight to your kitchen.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 scones

Equipment

Ingredients
  

  • 2½ cups (300 g) all purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons (141 g) cold unsalted butter, cubed
  • 1 large egg (cold)
  • ½ cup (120 ml) cold heavy cream
  • 2 teaspoons (10 ml) vanilla extract
  • 1 cup (170 g) mini chocolate chips
  • 2 tablespoons (30 ml) heavy cream for brusing the tops
  • 2 tablespoons (25 g) sugar for topping, optional

Instructions
 

  • In a large mixing bowl, whisk the flour, sugar, light brown sugar, baking powder and salt together until well combined.
    Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
    2½ cups (300 g) all purpose flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 tablespoon baking powder, ½ teaspoon salt , 10 tablespoons (141 g) cold unsalted butter, cubed
  • In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla extract until well combined.
    Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the chocolate chips. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
    1 large egg (cold), ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) mini chocolate chips
  • Transfer the chocolate chip dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick.
    Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes.
  • While the scones chill in the freezer, preheat the oven to 425 F (218 C).
    Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops with heavy cream and sprinkle sugar on top if you like.
    2 tablespoons (30 ml) heavy cream for brusing the tops, 2 tablespoons (25 g) sugar for topping, optional
  • Bake in the oven at 425 F (218 C)  for 14 - 16 minutes. The scones should be lightly golden brown and will be very fragrant.
    Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack or serve warm.

Notes

Store:  Store baked chocolate chip scones in an airtight container at room temperature for 3 - 4 days.
Serve: These scones would be especially delicious served with maple butter or whipped honey butter.
Keyword Chocolate Chip Scones, Chocolate Chip Scones Recipe, How to Make Chocolate Chip Scones
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