Chocolate Chip Scones, a real homemade delight.
It’s no secret that I am a lover of baked goodies. My friends are always asking me about new recipes and if I have tried the latest trend. This chocolate chip scones recipe is one of those must-tell-everyone-about recipes. Even though it’s not new, it’s one that should be saved and shared. It is the perfect combination of cookie and scone, literally the best of both worlds, sure to satisfy even the pickiest sweet tooth.
There’s nothing quite like the comfort of hot, freshly baked scones, especially when they are loaded with delicious chocolate chips. They are the perfect breakfast, brunch, or an indulgent snack. Chocolate chip scones are a wonderful treat that’s surprisingly simple to make at home. These scones are a delightful combination of tender, buttery insides, gooey chocolate, and crispy, flaky edges. They are simply irresistible to anyone who loves baked goods, and I’m no exception.
Bake up a new classic.
Scones are a classic baked treat that originated from the British Isles. They can be made savory, like a ham and cheese scone, or sweet, like these chocolate chip scones, and are typically eaten with tea or coffee. What sets scones apart from other pastries is their unique texture; they are crispy and flaky on the outside yet soft and crumbly on the inside. The chocolate chips bring a delightful sweetness and make them a favorite for all ages. Sure to make the little kid in all of us happy.
FAQs & Tips
How to Make Ahead and Store?
This chocolate chip scones recipe is fabulous when made ahead of time. The scones will last three to four days when stored in an airtight container at room temperature and can be frozen for up to three months.
A time-saving tip I use is to shape and portion the scones and then freeze them before I bake them. This method allows you to bake up the perfect number of scones anytime you please. It’s great for those lazy mornings or unexpected visits from family.
Tips for perfect scones.
Don’t overmix the dough; mix it just until it comes together. Overworking it can result in dense, tough scones. To help combat this, ensure that your butter and cream are ice cold. This helps create the scones’ characteristic flaky texture.
A method I have used with great success is to freeze the butter ahead of time, then grate the frozen butter on a box grater. This method makes cutting the butter into the dry ingredients a snap, as the butter is already in very little pieces. I also like to place my mixing bowl in the freezer for 20-30 minutes prior to mixing — it’s a small step that makes a big difference.
Baking Tip.
I always try to use parchment paper when I bake. It makes clean-up a breeze, and I find that things tend to stick less to parchment paper than when using foil. Also, be sure to place the cooked scones on a wire rack and let them cool all the way down before you store them. This will ensure that your scones stay flaky and tender and don’t get soggy.
Serving Suggestions
Homemade chocolate chip scones are a delightful addition to any breakfast or brunch table. With their flaky texture, tender inside, and bursts of chocolate from the semi-sweet chips, they’re sure to become a new family favorite. Give this recipe a try and savor the simple pleasure of a freshly baked scone. I would also recommend a few other delightful dessert recipes, like this incredible recipe for Rice Pudding or this Baked Flan. If it’s another classic recipe that you are looking for, then I have to recommend one of Grandma’s favorites, the simple Molasses Cookie.
Chocolate Chip Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 3/4 cup heavy cream cold
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients and add the chocolate chips. Gently fold together until just combined; be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet, spaced apart.
- Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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