Chocolate Chip Scones. Buttery, flaky scones packed with semisweet chocolate chips.
A lot of recipes on this blog are healthier, lightened up, or special diet friendly. This one is not. This one is all the bells and whistles, the real good stuff, and one of the best recipes I’ve come up with to date.
I think it’s just as important to post “normal” recipes as it is to post healthier ones. For years I was all in on strict, strict eating and that came at the cost of both my physical and mental health. I have since found more balance in my life and want my blog to reflect the same message.
I am serious when I say that these scones are one of the best recipes I have made. Maybe it’s just the nostalgic memories I have from making orange chocolate scones with our babysitter or from having a full tea and scone breakfast with my mom and sisters for Kate and William’s royal wedding – but these are one of my most requested recipes by friends and family.
I think the reason these scones are so loved is their flaky texture that comes from leaving visible cold butter pieces in the mixture. And of course all the chocolate because you can’t go wrong with chocolate chips in every bite!!
These are great as a brunch dessert, an afternoon snack with a hot beverage, or for a quick breakfast on the go. They walk the line between breakfast and dessert and I’m not mad about it! What’s your favorite sweet breakfast item? Leave us a comment!
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scones
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- 2 cups (250 g) all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113 g) cold unsalted butter
- 1/2 cup (118 mL) heavy cream
- 1 large egg
- 1/2 cup (110 g) packed brown sugar
- 1 tsp vanilla extract
- 3/4 cup (135 g) semisweet chocolate chips (see note)
- 1-2 tbsp heavy cream (for brushing on top)
- 1 tbsp sugar (for sprinkling on top)
Ingredients
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- Preheat oven to 400ยบ F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Chop the stick of butter into 1/2 inch squares. Using a pastry cutter, cut the cold butter into the flour mixture until well mixed, but with small, pea size pieces of butter still visible.
- In a small bowl, whisk together the egg, heavy cream, brown sugar, and vanilla extract.
- Pour wet mixture over the flour mixture. Add chocolate chips. Fold gently with a rubber spatula until everything is evenly incorporated, do not over mix the dough.
- Gently shape the dough into a loose ball. Place ball on a floured surface. Pat into a disk about 8 inch wide. Use a sharp knife to slice the dough into 8 wedges. (see note for smaller size scone version)
- Place wedges on a baking sheet at least 2 inches apart from each other. Brush scone tops with heavy cream and sprinkle with sugar. Bake for 18-20 minutes or until scones are golden around the edges.
- Let cool and enjoy!
Chocolate Chips: First, feel free to add more chocolate chips to taste! There's never too many in my opinion. Secondly, I sometimes like to use a mix of regular and mini chocolate chips. The mini chips provide more spread of chocolate while the bigger chips provide more chocolate density in a bite. Both together really make for a chocolatey experience!!
Scone Size: If you'd like to make 12 slightly smaller scones instead of 8, split that ball of dough you shaped into 2. Pat each ball into a disk about an inch thick in height. Slice each disk into 6 pieces and proceed with the rest of the baking instructions. I like to do this slightly smaller size when the scones are served along with other foods such as for brunch or tea. It leaves more room to to sample other things, but also go back for scone seconds if desired!