Chocolate Chip Scones Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 22

Chill Time: 30

Total Time: 1 2

Servings: scones

Calories: 408kcal

Author: Becky Hardin - Easy Dessert Recipes

This chocolate chip scones recipe is perfect for chocolate lovers and those who can’t resist fluffy scones! It pairs perfectly with coffee or tea!

Print Recipe

Equipment

Kitchen Scale (optional)
Food Processor
Baking Sheet

Ingredients

1¾ cups all-purpose flour 210 grams
¼ cup cornstarch 28 grams
⅓ cup granulated sugar 67 grams
1 tablespoon baking powder 12 grams
½ teaspoon kosher salt
½ cup unsalted butter 113 grams, COLD and cubed (1 stick)
¾ cup heavy cream 170 grams, COLD (plus more for topping)
1 large egg 50 grams
1 teaspoon pure vanilla extract 4 grams
1 cup chocolate chips 170 grams, Ghirardelli recommended
Coarse sugar optional, for topping

Instructions

Add the flour, cornstarch, sugar, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.
1¾ cups all-purpose flour, ¼ cup cornstarch, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
Add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.
½ cup unsalted butter
In a large bowl, whisk the heavy cream, egg, and vanilla together. Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps. Fold in the chocolate chips.
¾ cup heavy cream, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup chocolate chips
Turn the dough out onto a lightly floured surface and shape it into an 8-inch round circle. It may look dry at first, but keep working it with your hands and it will come together! Cut the dough into 8 triangles.
Place the scones on a parchment-lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat oven to 350°F.
When the oven is fully preheated, brush the scones with heavy cream and sprinkle them with coarse sugar, if desired. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.
Coarse sugar
Allow the scones to cool completely before enjoying.

Notes

If not using a scale, be sure to spoon and level your flour. Too much flour will lead to dry, crumbly, and flat scones.
Make sure your butter and cream are COLD. Otherwise, the butter will ooze out of the scones in the oven, leading to greasy, dense scones. For best results, cube and freeze your butter for 30 minutes before making the dough.
You can also freeze your butter and grate it into the dough with a cheese grater.
Gently bring the dough together. If you knead too much, it will cause gluten to form, leading to chewy scones.
If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
Use any flavor of baking chips you like, or use chopped candies or dried fruits!
When cutting the scones, do not twist your cutter. Twisting will hinder the rise of the scones.
Chill the scones for 30 minutes in the refrigerator or freezer before baking to ensure that the butter is cold and the scones will hold their shape in the oven.
Just before baking, brush the tops of the scones with heavy cream and sprinkle with a bit of coarse sugar for extra crunch!
Serve chocolate chip scones with butter, clotted cream, jam, ice cream, or whipped cream!
Nutritional information does not include optional ingredients.

Storage: Store chocolate chip scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months

Nutrition