Spiced Chocolate Chip Scones
Indulge in the perfect balance of sweet and spice with these irresistibly tender Spiced Chocolate Chip Scones. Featuring warm, aromatic notes of cinnamon, nutmeg, and ginger, these bakery-style scones are elevated by pockets of melty semi-sweet chocolate chips in every bite. A drizzle of heavy cream and a touch of vanilla lend a rich, buttery texture, while a sprinkling of optional turbinado sugar adds a satisfying crunch. Perfect for cozy mornings, afternoon tea, or as an elegant homemade treat, these easy-to-make scones come together in just 15 minutes of prep time. Whether served warm or cooled, they’re an absolute crowd-pleaser with coffee or cocoa at your side.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons 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 flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chocolate chips until evenly distributed.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients, and gently mix with a fork or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick and 8 inches in diameter.
Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the tops of the scones with turbinado sugar for extra crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 21.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 41 mg | 1% | |
*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.
