Chocolate Chip Scones
About This Chocolate Chip Scones
These chocolate chip scones are everything a scone should be - tender and crumbly with crispy edges, buttery flavor, and generous amounts of chocolate chips. Unlike dense, dry scones, this recipe produces light, flaky scones with a texture somewhere between biscuit and pastry. The secret is using very cold butter and not overworking the dough.
What Makes This Chocolate Chip Scones Special
You want to see small pieces of butter throughout the dough - these create pockets of steam during baking that make the scones flaky. A touch of cream makes them rich and tender.
Key Techniques for Success
These scones are perfect for breakfast, brunch, or afternoon tea. Serve them warm with butter, jam, or clotted cream. The chocolate chips melt slightly during baking, creating pockets of gooey chocolate throughout.
Perfect for Every Occasion
While chocolate chip is a favorite, you can easily adapt this recipe with different mix-ins like dried fruit, nuts, or other flavors.
Ingredients
- 300g (2½ cups) All-purpose flour
- 50g (¼ cup) Granulated sugar
- 1 tbsp Baking powder
- ½ tsp Salt
- 115g (½ cup) Cold unsalted butter, cubed
- 180ml (¾ cup) Heavy cream
- 1 tsp Vanilla extract
- 150g (1 cup) Chocolate chips
- 1 (for egg wash) Egg
- for topping Coarse sugar (optional)
Quick Info
- Total Time:
- 33 min
- Difficulty:
- Easy
- Servings:
- 8
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Add cold butter cubes and use a pastry cutter or your fingers to work butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces.
- 4
Stir in chocolate chips.
- 5
In a small bowl, whisk together cream and vanilla. Pour into flour mixture and stir just until dough comes together. Don't overmix.
- 6
Turn dough onto a floured surface and pat into an 8-inch circle about 3/4 inch thick.
- 7
Cut into 8 wedges and place on prepared baking sheet, spacing 2 inches apart.
- 8
Beat egg with 1 tbsp water and brush tops of scones. Sprinkle with coarse sugar if using.
- 9
Bake for 16-20 minutes until golden brown on top and edges.
- 10
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Pro Tips
- •Keep butter very cold for the flakiest scones - freeze the cubed butter for 10 minutes before using.
- •Don't overmix the dough or scones will be tough. Mix just until it comes together.
- •Work quickly to keep dough cold. If it gets warm, chill before baking.
- •Brush with egg wash for beautiful golden tops.
Variations
Use white chocolate chips or mixed chocolate for variety. Add orange zest for chocolate orange scones. Try dried cherries and dark chocolate for a sophisticated twist.
