Tender Buttery Chocolate Chip (Printable)
Tender buttery scones filled with semi-sweet chocolate chips, ideal for breakfast or a cozy treat.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 3/4 cup semi-sweet chocolate chips
# Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
03 - Add the cold, cubed butter to the flour 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 combined.
05 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined. The dough should be slightly shaggy but hold together. Do not overmix.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Turn the dough out onto a lightly floured surface. Gently pat into a 7-inch circle about 1 inch thick. Handle the dough minimally to prevent toughening.
08 - Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to the prepared baking sheet, spacing them about 2 inches apart.
09 - Lightly brush the tops of each scone with a small amount of heavy cream for a golden, glossy finish.
10 - Bake for 16 to 18 minutes, or until scones are golden brown on top and a toothpick inserted into the center comes out clean.
11 - Transfer scones to a wire rack and let cool for at least 10 minutes before serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- The moment they hit the oven, your entire kitchen will smell like a bakery and youll feel like you accomplished something magical before most people have even had their coffee.
- These scones strike that perfect balance between tender and crumbly, with little pockets of melted chocolate that make every bite feel like a small indulgence.
02 -
- I once tried using softened butter because I was too impatient to wait for cold butter from the store, and those scones spread into flat, sad disks that tasted okay but looked nothing like the picture.
- Working the dough as little as possible after adding the wet ingredients is absolutely crucial, even if it looks a bit shaggy in the bowl.
03 -
- I keep a bag of chocolate chip scones in my freezer for unexpected guests, and they never fail to impress when I pop them in the oven for a few minutes.
- The difference between a good scone and a great one is almost always the temperature of your ingredients and how gently you handle the dough.