Description
These Chocolate Chip Scones are buttery, flaky pastries studded with chocolate chips and baked to golden perfection. They’re easy to make yet feel special—perfect for brunch, a cozy snack, or a café‑style treat at home.
Ingredients
- 2 cups (about 250 g) all‑purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cubed
- ½ cup (120 ml) heavy cream
- ½ cup (100 g) packed light brown sugar
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 1¼ cups (about 225 g) semi‑sweet chocolate chips
- Optional: coarse raw sugar for sprinkling on top
Instructions
- Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt and brown sugar.
- Add the cold cubed butter, then use a pastry cutter (or your fingers) to cut the butter into the dry mixture until it resembles coarse crumbs with pea‑sized pieces of butter. (Tip: Keeping the butter cold helps create flaky layers.) :contentReference[oaicite:0]{index=0}
- In a separate bowl, whisk together the heavy cream, egg and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chocolate chips. Avoid over‑mixing to keep the scones tender. :contentReference[oaicite:1]{index=1}
- Turn the dough out onto a lightly floured surface, press into a circle about 8‑inch (20 cm) diameter, then cut into 8 wedges. Place the wedges onto the prepared baking sheet. If you like, brush the tops with a little extra cream and sprinkle with coarse raw sugar.
- Bake for about 15–20 minutes, or until the scones are golden brown on top and just set in the center. Let them cool a few minutes before serving warm.
Notes
- For extra flakiness, ensure your butter is very cold and work it into the dry ingredients quickly so it doesn’t warm up. :contentReference[oaicite:2]{index=2}
- Don’t over‑work the dough—mix just until combined to keep the texture light and tender. :contentReference[oaicite:3]{index=3}
- You can use dark chocolate, milk chocolate or white chocolate chips depending on your preference.
- Add ½ cup chopped nuts (pecans, walnuts) or dried fruit (raisins, cranberries) for variation.
- For a citrus twist, stir in 1–2 teaspoons of orange or lemon zest with the wet ingredients.
- To make a gluten‑free version, replace all‑purpose flour with a gluten‑free baking blend (texture may differ slightly).
- Leftover scones store in an airtight container at room temperature for up to 3 days. Reheat in a 350 °F (175 °C) oven for ~5 minutes to refresh the texture.
- You can also freeze either unbaked wedges (then bake from frozen, adding a few minutes) or fully baked scones. :contentReference[oaicite:4]{index=4}
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American/British‑style
Nutrition
- Serving Size: 1 scone
- Calories: approximately 260
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
