Chocolate Chip Scones

These tender, buttery scones will surely become the next family favorite! They're crispy and golden on the outside and fluffy on the inside, with just the right amount of chocolate in every bite. An irresistible treat for breakfast, brunch, or afternoon tea!

Makes about 12 large scones or 16 medium scones

Course Breakfast, Dessert/Snack, Side

Cuisine European

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 338kcal

Author Imma

Ingredients

Scones

2½ (300g) cups all-purpose flour
1 tablespoon (12g) baking powder
1 teaspoon (6g) salt
¼ cup (50g) granulated sugar
1 cup (170g) semi-sweet chocolate chips
8 tablespoons (113g) unsalted butter, cold and cut into chunks
½ cup (113g) heavy cream plus more for brushing the scones
2 large eggs

Glaze (Optional)

2-3 tablespoons (30-45ml) milk
1 cup (113g) confectioners' sugar, sifted
1 tablespoon (14g) unsalted butter

Instructions

In a large mixing bowl, whisk flour, sugar, baking powder, and salt.
Quickly cut the butter into the flour mixture with a pastry cutter or your hands until the mixture resembles coarse crumbs (3-5 minutes). Stir the chocolate chips.
Make a well in the center and add the heavy cream and eggs. Stir with a rubber spatula or your hands until it forms a rough ball (about a minute, but don't overmix).
Transfer dough to a floured board or surface; then knead 3-4 times, just enough for it to come together.
Gently press the dough down to an inch thick. Cut the scones with a 2-inch round cookie cutter or glass. Press the remaining scraps together and cut again until you use up the dough. Or cut dough into eight wedges, like traditional scones, with a knife or bench scraper.
Bake at 400°F (205℃) for about 20 minutes, until lightly browned. But start checking on them after about 10 minutes.
Remove them from the oven, cool on a wire rack for about 5 minutes, and enjoy warm. Or cool them completely before proceeding with the optional glaze.

Notes

A preheated hot oven is crucial for that initial rise and golden-brown crust.
Cut the dough for scones, pressing straight down with the cutter or the knife without twisting for a more attractive scone.
If you only have salted butter on hand, just reduce the salt by ¼ teaspoon, and you're good to go!
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition