Chocolate Chip Scones
These chocolate chip scones are made with cold butter cut into dry ingredients, a cream-and-egg mixture, and a full chill before baking for tender scones. Each scone bakes up golden at the edges with chocolate throughout. Turbinado sugar on top adds a light crunch to the finished crust.
Servings: 12 Scones
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ cup unsalted butter cold,cubed
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 1 cup chocolate chips your favorites or whatever you have on hand
- ¼ cup White sparkling sugar for finishing
- 2 tablespoons heavy cream for finishing
Instructions
- Add the flour, sugar, salt, and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to distribute the dry ingredients evenly.
- Add the cold cubed butter and mix on low until the butter is no longer visible and the mixture resembles wet sand.
- Combine the heavy cream, eggs, and vanilla in a separate bowl and blend with an immersion blender until completely smooth with no visible streaks of egg white. A whisk works if you do not have an immersion blender.
- With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.
- Turn the dough out onto a dry surface and knead it gently until only a few dry spots remain.
- Fold in the chocolate chips gently, reserving a handful to press into the tops of the cut dough just before baking for even distribution.
- Press the dough into a circle about ½ inch thick. Using a bench scraper or pastry cutter, cut into 12 sections.
- Chill the cut scones completely before baking, about 2 hours. The dough can also be wrapped well and frozen; it bakes from frozen without adjustment.
- Preheat the oven to 325°F. Brush the scones with heavy cream, press any reserved chocolate chips into the tops, and sprinkle with coarse sugar.
- Bake for about 15 minutes, until golden brown at the edges, puffed, and the centers offer just a little resistance when touched. If the centers feel firm, they are overdone.
Video
Notes
Yield: 12 scones, each cut from a ½-inch-thick circle of dough.
Doneness Cue: Edges are golden brown, scones are puffed, and centers give slight resistance when pressed gently. A cake tester inserted into the center should come out clean.
Storage: Store baked, unglazed scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or frozen for up to 3 months. Scones are best the day they are baked.
Make Ahead: Press and cut the dough, freeze on a parchment-lined sheet pan until solid, then wrap well. Bake directly from frozen with no adjustment to time or temperature.
Doneness Cue: Edges are golden brown, scones are puffed, and centers give slight resistance when pressed gently. A cake tester inserted into the center should come out clean.
Storage: Store baked, unglazed scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or frozen for up to 3 months. Scones are best the day they are baked.
Make Ahead: Press and cut the dough, freeze on a parchment-lined sheet pan until solid, then wrap well. Bake directly from frozen with no adjustment to time or temperature.
Nutrition
Calories: 313kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 186mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 419IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg