These chocolate chip scones are filled with delicious mini chocolate chips and topped with a sweet crunch of coarse sugar. It’s perfect served with a cup of coffee or milk in the morning.
CHOCOLATE CHIP SCONES
These delicious and sweet chocolate chip scones are a spin from our flavorful lemon blueberry scones. We made a few swaps and added some mini chocolate chips and these scones were at our table in no time. We added a coarse sugar on top of ours and for most of us that was the perfect touch of sweetness. If you like your breakfast treats a bit sweeter you can add a simple glaze made with milk, confectioners sugar and a touch of vanilla. Just add a touch more milk or sugar to get it to the consistency you want.
TIPS FOR PERFECT SCONES
MINI CHOCOLATE CHIPS: we love to use mini chocolate chips in our baked goods. They add the perfect touch of sweetness without making the batter thick and lumpy. We added 1/2 cup of chocolate chips and felt that was the perfect amount.
COLD BUTTER: is the KEY to delicious and light scones. We grate ours with a cheese grater on the finest side. The smaller the bits of butter the better. It’s not hard to do and we grate the butter straight out of the freezer so it’s nice and cold. The butter/flour crumbs melt as the scones are baking in the oven which then creates air pockets of perfect flaky centers.
WHOLE MILK: the higher fat content your milk has the better flavor and texture your scones will have. We typically use whole milk when making our scones but you can also use heavy cream. We have even tried this recipe with 1% milk and while the texture was just slightly different it was still delicious.
CHILLED DOUGH: After forming your dough into a circle shape and cutting into wedges you can pop your dough in the refrigerator while your oven is preheating to ensure your butter stays cold and doesn’t get too warm. We have often went from forming the dough to placing it right into the oven with no issues.
HOW TO MAKE SCONES:
- In a large bowl, whisk together your dry ingredients. Grate your frozen butter into the flour bowl and toss just until combined.
- In a small bowl, whisk together your wet ingredients. Pour over the flour/butter mixture and mix until moistened.
- Gently fold in the chocolate chips. Add 1 -2 TBSP more of flour if needed. You don’t want the dough too wet but you don’t want it dry either. It will be a bit sticky. Form the dough into a ball and transfer to a silicone or parchment covered baking sheet.
- Press into a neat 8 inch disc and cut into wedges with a sharp knife. You can either slightly separate your wedges and keep it in the circle form or separate them completely and place them on your baking sheet like cookies. Breaking them apart helps them to bake more evenly.
- Bake at 400 degrees for 20-25 minutes or until slightly browned and insides are done. Keep in mind all ovens bake differently, you can also begin checking your scones at 18 minutes.
- 2 cups flour you may need a touch more
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter frozen
- 1/2 cup milk we use whole, you can also use heavy cream
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate your frozen butter on the finer side. Add butter to flour bowl and toss just until combined.
- In a small bowl, whisk the milk, egg, and vanilla together. Pour over the flour mixture and mix until moistened.
- Gently fold in the chocolate chips. Add a touch more flour 1 -2 Tablespoons at a time if needed. You don't want the dough too wet but you also don't want it dry. It will be a little sticky. Form the dough into a ball with floured hands and transfer to a silicone or parchment paper covered baking sheet.
- Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. I like to separate my wedges just slightly so they bake more evenly.
- Bake at 400 degrees for 20-25 minutes or until slightly browned and insides are done.
For more delicious breakfast treats try these: