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Soft and buttery scones filled with semi-sweet chocolate chips, golden edges, and a crisp sugary topping. Perfect for breakfast, brunch, or afternoon tea.

Ingredients

Scale
  • 1 egg
  • 2/3 cup heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold European-style butter (82% fat), cubed
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips
  • Vanilla sugar or additional granulated sugar for sprinkling

Instructions

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, whisk together the egg, 2/3 cup heavy cream, and vanilla extract. Set aside.
  3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly blended.
  4. Add cold cubed butter to the flour mixture. Use your hands, fork, or pastry cutter to work the butter in until the mixture looks pebbly with small pieces of butter coated in flour. Do not overmix.
  5. Pour the egg, cream, and vanilla mixture over the flour and butter. Stir gently with a fork or rubber spatula just until the dough begins to come together, leaving a few dry patches.
  6. Fold in the semi-sweet chocolate chips and mini chocolate chips with minimal stirring until evenly distributed and dough holds together.
  7. Turn dough onto a lightly floured surface. Gently pat and shape into an 8-inch round. Avoid overworking the dough.
  8. Cut the round into 8 equal wedges using a sharp knife. If dough sticks, lightly dust the knife with flour.
  9. Transfer wedges to the prepared baking sheet, spacing them to allow browning.
  10. Freeze the shaped wedges on the baking sheet for 15 minutes to firm the butter and improve rise.
  11. Brush the tops of the chilled wedges with additional heavy cream. Sprinkle with vanilla sugar or granulated sugar.
  12. Bake for 18 to 20 minutes until scones are golden and slightly firm to the touch. Use visual cues rather than just time alone.
  13. Remove from oven and cool on the baking sheet or a wire rack before serving. Best served warm.

Notes

Use cold butter and work quickly to maintain small butter pieces, which create a flaky texture., Do not overmix the dough after adding wet ingredients to avoid tough scones., Optionally, replace heavy cream in the dough with cold milk plus 1 additional tablespoon of butter, but scones will be less rich and tender., Vanilla sugar, regular granulated sugar, or coarse sugar can be used for the topping based on desired texture., Scones can be frozen either baked or unbaked. Bake unbaked frozen wedges adding 2 to 3 minutes to baking time., For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend containing xanthan gum. Avoid almond or coconut flour alone., Mini scones can be made by dividing dough into smaller portions. Bake mini scones for 10 to 12 minutes, watch for golden color and firmness.

Nutrition

Find it online: https://cookingcrumbs.com/chocolate-chip-scones-recipe/