These Chocolate Chip Scones are soft, tender and packed with chocolate chips! One bite and you’ll be hooked forever!
- 321 g All-purpose flour (~2 1/2 cups + 1 T + 1 t)
- 110 g Sugar (~1/2 cup)
- ¾ t Salt
- 1 t Baking powder
- 113 g Butter, cold, cubed, ½ cup / one stick
- 1 t Vanilla extract
- 2 Eggs
- 115 g Heavy Cream (~7 T)
- 1 c Chocolate Chips (your favorites or whatever you have on hand!)
- ¼ c Turbinado Sugar, for finishing
- 2 T Heavy Cream, for finishing
- 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 bake them straight from frozen!
- Brush scones with heavy cream and sprinkle with Turbinado sugar.
Bake in a 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 rewarm them so the chocolate chips are just a little bit melty!
Keywords: scones, english scones, tea time, chocolate chip scones, chocolate