Chocolate Chip Scones
If you want a big chocolate chip cookie for breakfast, then you'll love these Chocolate Chip Scones! They're tender, flaky, and soft on the inside and are filled with chocolate chips.
Servings 8 servings
Calories 363kcal
Equipment
- Mixing Bowls
- Pastry blender or cutter
- Baking Sheet
- Parchment paper
Ingredients
- 2½ cups all-purpose flour (300 grams)
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup cold unsalted butter cubed (76 grams)
- ⅓ cup chocolate chips (60g)
- ¾ cup plus 1 tablespoon heavy whipping cream divided (195ml)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado or sparkling sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, granulated and light brown sugars, baking powder, baking soda, and salt. Using a pastry cutter, cut in the cold butter until the pieces are no larger than the size of peas. Toss in the chocolate chips.
- In a small bowl whisk together ¾ cup heavy cream, egg, and vanilla. Slowly add the cream mixture, using the pastry cutter to mix until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down. Repeat the cutting and stacking, then shape into a 7-inch disc. Using a floured knife, cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart. Sprinkle the tops with additional chocolate chips, if desired. Refrigerate for 15 minutes.
- Brush scones with the remaining 1 tablespoon of heavy cream and sprinkle with turbinado sugar.
- Bake for 10 to 12 minutes or until puffed and the tops are lightly golden, rotating the baking sheet halfway through baking. Cool for at least 10 minutes before serving. Scones can be stored in an airtight container at room temperature for up to 4 days, or frozen for 2 months.
Video
Notes
- Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the scones won’t rise and become crumbly. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
- If your kitchen is warm, I recommend freezing and grating the butter. This helps the butter stay solid until the scones go into the oven.
- Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll have chewy scones.
- When kneading the dough, work quickly so the warmth from your hands does not melt the butter.
- Do not skip refrigerating the dough before baking. It gives the gluten in the dough a chance to relax and the butter to firm up.
Nutrition
Calories: 363kcal | Carbohydrates: 43g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 308mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg