In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, and baking powder. Mix the dry ingredients with the paddle or by hand just enough to distribute the ingredients.
Add cold butter and mix on low to cut it in. Continue to mix until the butter is no longer visible and the mixture resembles wet sand.
While the butter is being cut in, combine the cream, egg, and vanilla in another bowl with an immersion blender. If you don’t have an immersion blender you can use a whisk. Blend the cream mixture until it is smooth.
With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.
Dump the dough out onto a dry surface and knead it together (gently, with love!).
Once only a few visible dry spots remain in the dough, gently fold in the chocolate chips.
Portion and chill dough:
Press the dough out into a circle of about a ½ inch thickness. Using a bench scraper or pastry cutter, cut the dough into 12 sections.
Chill the dough completely before baking. This will take around 2 hours. You can also wrap it very well and freeze it. It is entirely possible to bake this chocolate chip scones recipe from frozen!
Bake scones:
Preheat the oven to 325°F.
Brush scones with heavy cream and sprinkle with Turbinado sugar.
Bake scones in the preheated oven for about 15 minutes or until golden brown around the edges, puffed, and the centers provide a little resistance when touched gently. If the scones feel firm, then they are overdone. You can also insert a cake tester when baking your scones and it should come out clean.
Cool completely on baking sheets or eat them warm! Sometimes, I’ll even re-warm my scones so the chocolate chips are just a bit more melty!
Video
Notes
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.Flavor Tips– I always reserve some of my chocolate chips to distribute more evenly on 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 by hand. Finishing by hand also gives you the control to get all those chocolate chips 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. Alternatively, you could totally do this with just a whisk!Variations – There are many directions you can take these scones! Make a quick glaze with milk, 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.