Chocolate Chip Scones
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.73 out of 5 stars
(47)
Ingredients
8
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 1 cup cold heavy cream, plus 2 tablespoons
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
- Turbinado sugar for sprinkling on scones
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Step 2
In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
Step 3
In a small bowl, whisk together 1 cup of the heavy cream, egg, and vanilla extract.
Step 4
Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don't over mix.
Step 5
Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don't over stir, the mixture will be wet and sticky. Stir in the chocolate chips. Still in the bowl, knead the dough a few times until the dough comes together.
Step 6
Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with the remaining heavy cream. Sprinkle the scones generously with turbinado sugar. If the scones are soft and have heated up too much, place the baking sheet with the scones in the freezer for 15-20 minutes before baking. I usually do this just to be safe.
Step 7
When ready to bake, place the baking sheet in the oven, on the middle rack, and bake for 17-22 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Step 8
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Chef's notes
The scones are best the day they are made, but you can keep them in an airtight container for up to two days on the counter.
You can also freeze the scones. After they are cooled completely, place in a freezer bag and freeze for up to one month. Defrost before eating.
You can also freeze the scones before they are baked. Cut the scones into triangles and place on the baking sheet. Freeze the scones until they are frozen solid. Place the scones in a freezer bag and freeze for one month. When ready to bake, remove the scones from the freezer and preheat the oven. Place the scones on a baking sheet with parchment paper and bake. It might take them a few additional minutes.
