Chocolate Chip Scones
Indulge in the perfect balance of sweetness and buttery richness with these decadent Chocolate Chip Scones. Featuring a tender, flaky texture and pockets of gooey semisweet chocolate in every bite, these scones are designed to elevate your morning routine or afternoon tea. Made with simple ingredients like all-purpose flour, cold butter, and heavy cream, the secret to their irresistible texture lies in gently working the dough and folding in the chocolate chips for even distribution. Topped with a delicate brush of cream and an optional sprinkle of turbinado sugar for a golden, crunchy finish, these easy-to-make scones bake to perfection in under 20 minutes. Serve them warm with a cup of coffee or tea for the ultimate homemade treat that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 Egg
- 0.75 cup Semisweet chocolate chips
- 2 tablespoons Heavy cream (for brushing)
- 1 tablespoon Turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, vanilla extract, and egg until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix gently with a spatula until the dough just begins to come together. Be careful not to overmix.
Fold in the semisweet chocolate chips, distributing them evenly throughout the dough.
Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a 1-inch-thick circle, about 7-8 inches in diameter.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges (like a pizza). Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the extra 2 tablespoons of heavy cream, then sprinkle with turbinado sugar if desired for added crunch and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with coffee, tea, or as a delightful treat on its own!
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 2246 mg | 98% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 160.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 221 mg | 17% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
