Chocolate Chip Scones

5 from 2 votes

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.

Yield: 8 scones

Prep Time45

Cook Time20

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

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

Instructions

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.

Notes

Chocolate Chips:

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

Storage and Reheating:

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.

Nutrition