Chocolate Chip Scones
Total Time
1 hour
Prep Time
30 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(34)
Ingredients
8 large scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) mini chocolate chips
- Optional: coarse sugar for sprinkling on top before baking
- Optional: confectioners’ sugar for sifting on top after baking
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Preparation
Step 1
Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Step 2
Whisk 1/2 cup heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.
Step 3
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Step 4
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Step 5
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Step 6
Meanwhile, preheat oven to 400°F (204°C).
Step 7
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Step 8
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before enjoying. Dust with confectioners’ sugar if desired.
Step 9
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Step 10
Save recipe for the next time?
Chef's notes
Freezing Instructions:
See blog post above.
Overnight Instructions:
Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Special Tools (affiliate links):
Glass Mixing Bowls | Box Grater | Pastry Cutter | Whisk | Silicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
Chocolate Chips:
I prefer mini chocolate chips because you get more in every bite! Regular size is just fine, though you may want to increase the amount to 1 and 1/2 cups (270g).
Over-spreading:
Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
