Want an appropriate way to eat chocolate chips for breakfast? These chocolate chip scones are the answer! These butter and cream based scones are perfect with your morning coffee.
Scones are suitable any time of day. Enjoy a maple oat pecan scone in the morning with some coffee. Perhaps, a bite of white chocolate strawberry scone as an afternoon treat.
Then, finish off the evening with chocolate chip scones and a glass of red wine!
Cream Scone Ingredients
This recipe is adapted from the basic butter and cream scone. It is the perfect blank canvas to fill with your choice of toppings or mix-ins.
Not feeling the chocolate chips? Try white chocolate chips or chopped dried fruit. Or, maybe some chopped toasted nuts?
Cream, along with the egg, acts as a binder that holds the dough together. Cream makes these scones rich, buttery, and fluffy. You may substitute in whole milk or half-and-milk, but the resulting scone will not be as flavorful.
It is VERY important to use COLD ingredients when making scones.
Use cold butter for scones
Almost every baking recipe requires you to use softened, room temperature butter. Pie dough, biscuits, and scones are the exception!
Scones benefit greatly from cold ingredients. Not just cold butter. Chilling all the ingredients (flour, egg, cream), really makes a difference in keeping the butter cold during mixing.
(During the warm months, it’s a good idea to chill the mixing bowl!)
Whisk together the dry ingredients (flour, sugar, salt, and baking powder). Add in cubed butter. Cover and place in the freezer for 15-30 minutes until the ingredients are very cold.
Keep the wet ingredients (heavy cream and egg) chilling in the fridge until you’re ready to mix.
If you’d like, you can even place the chocolate chips in the fridge to keep them chilled as well!
Why is cold butter important for scone making?
Cold butter is important for any dough that requires fat to be cut into dry ingredients. The technique of “cutting” fat into dry ingredients produces that desired flakey texture associated with scones, biscuits, and pie dough.
Different fats can be used in such recipes- butter, margarine, shortening, or lard are some common examples.
The little pockets of fat melt and steam during baking. This helps to leaven the scone, while also creating distinct flakey layers.
How to mix together Chocolate Chip Scones by hand
Cut butter into cold flour until the mixture looks like coarse, pebbled sand.
Use a pastry cutter like the one photographed above, or two forks to incorporate butter into flour.
Add in chilled cream and slightly whisked egg. No need to use a stand mixer or electric hand mixer. You need to be gentle with this scone dough.
Use a sturdy spatula to gently fold the mixture until the dough looks like a “shaggy mess”- as photographed above.
The mixture also resembles scrambled eggs. Stop mixing at this point. Dump the entire mixture on a clean working surface or a large parchment paper.
- Add chocolate chips (or desired mix-ins) to shaggy mess dough.
- Use the edges of the parchment paper to help fold and knead dough together.
- Once dough starts to come together, use the palms of your hands to give the dough the final folds and kneads.
- Pat dough into a flat 8-inch round, about 1/2-inch thick.
Use a sharp knife or bench scraper to divide the round into 8 equal wedges.
*Alternatively, you may shape the dough into an 8-inch square and cut out squares or rectangles.
Place cut wedges on a parchment lined baking sheet, spacing each wedge about 2-inches apart. Lightly brush scone tops with heavy cream.
For extra crunch and sweetness, generously sprinkle turbinado sugar over cream brushed scones.
Pop in a preheated oven. Bake until scones have puffed up and are golden brown on top.
Allow scones to cool in pan for a few minutes before transferring to a wire rack to cool. Chocolate chip scones are best served warm while the chocolate chips are still gooey and melty!
Look at that interior shot of the chocolate chip scones! Doesn’t it remind you of the thick Levain chocolate chip cookies?
They may look like cookies, but these scones are not very sweet. The sweetness only comes from the chocolate chips.
Storing and Reheating Scones
Store cooled scones in an airtight container at room temperature for up to three days.
To reheat room temperature scones: place scone on a microwave safe plate and heat in the microwave for 10 second intervals until warm. Alternatively, place scone in a toaster oven for 3-5 minutes.
For longer storage, individually wrap scones in plastic wrap and keep in an airtight zip-top freezer bag. Scones will keep in the freezer for up to three months. Defrost at room temperature.
Chocolate Chip Scones
- 260 grams (2 cups) all-purpose flour
- 8 grams (2 tsp) baking powder
- ½ tsp kosher salt
- 50 grams (¼ cup) granulated sugar
- 113 grams (½ cup) unsalted butter, cut into cubes
- 114 grams (½ cup) heavy cream, cold
- 1 large egg, lightly whisked
- 255 grams (1 ½ cup) dark chocolate chips, or chips of choice*
- heavy cream, for brushing
- turbinado sugar, for sprinkling as needed
- Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Toss in cubed butter. Cover and keep in the freezer for 15-30 minutes until ingredients are cold.
- Remove bowl from freezer. Using a pastry cutter (pastry blender) or two forks, cut butter into flour until mixture resembles coarse sand. Add cream and whisked egg. Use a sturdy spatula to fold mixture together until shaggy mess dough forms.
- Dump coarse dough onto a large sheet of parchment paper. Pour chocolate chips over dough. Use the edges of parchment paper to help fold and knead dough together. Use the palms of your hands to give the dough its final knead.
- Pat dough out into a flat 8-inch round, about ½-inch thick. Use a sharp knife or a bench scraper to slice round into 8 equal sized wedges.
- Transfer cut scones onto prepared baking sheet, allowing at least 2-inches between scones. Lightly brush scone tops with heavy cream. Generously sprinkle turbinado sugar on top.
- Bake for 18-20 minutes until scones have puffed up and are golden brown on top. Allow scones to slightly cool on baking sheet before transferring to wire rack. Serve scones warm.
- I used Nestle Toll House 53% Cacao Dark Chocolate morsels
- You may use any chocolate chip of choice or chopped chocolate chunks
- Equal amount of other mix-in (such as chopped dried fruit or nut) may be used in place
- Store cooled scones in airtight container at room temperature for up to three days.
- Reheat scones in microwave for 10 second intervals until warm. Or, place in toaster oven for 3-5 minutes until warm.
- For longer storage- individually wrap scones in plastic wrap, then store in an airtight zip-top freezer bag. Keep in the freezer for up to three months. Defrost at room temperature.