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    Home > Recipes > Breakfast + Brunch

    Chocolate Chip Scones

    Published: Jun 5, 2021 | Updated: Apr 14, 2022

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    These Chocolate Chip Scones are soft, tender and packed with chocolate chips! One bite and you’ll be hooked forever! 

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    Chocolate Chip Scones

    So, I’m kind of on a scone kick! And I will not apologize! Sometimes cravings for baked-goods just hit me and nothing else will do. Trust me, I tried. I tried to steer my cravings in a less carby, more waistline-friendly direction. She would have none of that.

    I guess my cravings are Tauruses too ? Stubborn! 

    YouTube video

    Just like my other scones, these are English scones. None of that dry, cakey stuff here.

    Let’s make a pact: No More Dry Scones! 

    Chocolate Chip Scones

    Now that we are all on the same page, let’s dig into why these scones are so tender and moist. 

    What is the secret to tender Chocolate Chip scones?

    • Cut the butter into the dry ingredients completely! I know this goes against what all the other people say but years of testing and making giant batches at the restaurants has proven to me that this makes the most tender and moist scones. It means you need fewer wet ingredients to make a cohesive dough, which means less gluten! No tough, sad scones here! 
    • Whisk together all the wet ingredients. In large batches I use an immersion blender but a whisk does the job just fine here! Because you have whisked the eggs into the cream, it means you don’t have to mix your dough while the eggs incorporate. Less mixing after the addition of wet ingredients means more tender baked goods! 
    • Make the dough in the mixer but finish the dough and fold the chocolate chips in by hand. A stand mixer will make a more tender scone but finishing by hand gives you the control to incorporate just enough without over mixing. It also gives you the control to get those chocolate chips all in the dough without overworking it. 
    Chocolate Chip Scones

    Speaking of chocolate chips, there is no shortage in these scones. If you watch the video, you’ll see that I tried to get even more in there! No one said this was a healthy recipe. If you want a healthy breakfast, may I suggest my overnight oats.

    Chocolate Chip Scones
    Chocolate Chip scones close up on wood board

    Chocolate Chip Scones

    Chef Lindsey
    These Chocolate Chip Scones are soft, tender and packed with chocolate chips! One bite and you’ll be hooked forever!
    PRINT Pin Recipe
    Prep Time 30 minutes
    Cook Time 15 minutes
    Chill Time 1 hour
    Total Time 1 hour 45 minutes
    Course Breakfast, Snack
    Cuisine British
    Servings 12 Scones
    Calories 318 kcal

    Ingredients
     

    • 321 g All-purpose flour
    • 110 g Sugar
    • ¾ teaspoon Salt
    • 1 teaspoon Baking powder
    • 113 g Butter (cold, cubed)
    • 1 teaspoon Vanilla extract
    • 2 Eggs
    • 115 g Heavy Cream
    • 1 cup Chocolate Chips (your favorites or whatever you have on hand!)
    • ¼ cup Turbinado Sugar (for finishing)
    • 2 Tablespoons Heavy Cream (for finishing)
    Metric - US Customary

    Instructions
     

    • Preheat oven to 325°F
    • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. Add butter and mix on low to cut in the butter until the butter is no longer visible and it resembles wet sand.
    • While this is mixing combine the vanilla, eggs and cream with an immersion blender or whisk and blend until smooth.
    • With the mixer running on low, slowly pour in the cream mixture and mix until almost incorporated.
    • Dump out mixture on a dry surface and knead dough together (gently, with love!). Add in the chocolate chips once only a few visible dry spots remain and gently fold them in.
    • Press out into a circle about ½ inch thickness and cut 12 sections using a bench scraper. Chill completely before baking. You can also wrap them very well and freeze them. Then proceed to baking them straight from frozen!
    • Brush scones with heavy cream and sprinkle with Turbinado sugar.
    • Bake in preheated oven for about 15 minutes or until golden brown around the edges, puffed, and the centers provide a little resistance when touched gently.
    • Cool completely on baking sheets or eat them warm! I like to eat rewarm them so the chocolate chips are just a little bit melty!

    Video Instructions

    YouTube video

    Notes

    Let’s get into it like a PROFESSIONAL CHEF:

    Presentation- Get a beautiful finish to your scones and lock in their moisture by brushing them with heavy cream just prior to baking. I like to add a little turbinado sugar after brushing with heavy cream, just for an added sugary crunch.
    Flavor Tips- I like to reserve some of my chocolate chips to distribute more evenly in the cut dough just prior to baking–this ensures everyone gets some chocolatey goodness in every bite! 
    Technique - Make the dough in the mixer but finish the dough and fold the chocolate chips in by hand. A stand mixer will make a more tender scone but finishing by hand gives you the control to incorporate just enough without over mixing. It also gives you the control to get those chocolate chips all in the dough without overworking it. 
    Helpful Tools- I like to use an immersion blender to mix my wet ingredients to be sure they are thoroughly incorporated before I add them to my flour mixture–this keeps me from needing to overwork the gluten in my flour. However, you could get by without a blender if you incorporate well without one.
    Variations - There are many directions you can take these scones! Make a quick glaze with milks, salt, sugar, and a bit of vanilla extract (like my Classic Donut Glaze) and you’re in for a treat. I see you chocolate-lovers, yes there is a Chocolate Fudge Glaze option as well!
    Storage - Store baked, unglazed scones in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. Scones are best the day they are baked, so I prefer to freeze the cut dough and bake them as they are needed. Alternately scones will keep 3 days at room temperature, 7 days in the refrigerator or 3 months pre-baked and frozen.
    Keyword breakfast pastry, brunch, chocolate chip recipe, quick bread
    Tried this recipe?Mention @cheflindseyfarr
    Chocolate Chip Scones

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    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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