Chocolate Chip Scones (Printable)
Buttery scones studded with chocolate chips, perfect as a breakfast or afternoon delight.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 1/2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semisweet chocolate chips
# Steps:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully blended.
05 - Pour the wet ingredients into the dry mixture. Stir gently with a fork or spatula until just combined. Do not overmix—the dough should still appear slightly shaggy.
06 - Add the chocolate chips to the dough and fold them in gently with a spatula until evenly distributed.
07 - Turn the dough onto a lightly floured surface. Gently knead 2-3 times just until it holds together. Pat into a 7-inch circle about 1-inch thick.
08 - Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Arrange the wedges on the prepared baking sheet, leaving about 2 inches of space between each scone.
09 - Lightly brush the tops of each scone with a small amount of heavy cream to promote even browning and a shiny finish.
10 - Bake for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for at least 5 minutes before serving.
# Expert Advice:
01 -
- The dough comes together in under 15 minutes but tastes like something from a fancy bakery
- Perfect for surprising houseguests or treating yourself on quiet mornings
02 -
- Overmixing the dough will make your scones tough, so stop as soon as the flour is barely absorbed
- Keep your butter cold throughout the process, or pop the dough in the fridge for 15 minutes if it starts feeling warm or sticky
03 -
- Use a sharp knife and press straight down when cutting wedges, avoid sawing motion for clean edges
- Brush with cream twice, once before baking and once halfway through, for the most golden, professional-looking tops