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Chocolate Chip Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 42 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Chip Scones recipe delivers buttery, flaky scones studded with rich chocolate chips, perfect for breakfast, brunch, or a sweet snack. These scones are easy to make using a food processor and baking in the oven to achieve a tender crumb with a golden, slightly crispy exterior. Chilling the dough before baking ensures perfect texture and easy handling.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons sugar (plus more for sprinkling on top, optional)
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 5 tablespoons unsalted butter (very cold, cut into ½ inch slices)
  • 1 cup heavy cream

Other

  • 1 ⅔ cups chocolate chips (one 11-12 ounce bag)
  • Nonstick spray for the pan
  • Melted butter for brushing (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C), placing the rack in the middle position for even baking.
  2. Mix Dry Ingredients: Add the all-purpose flour, sugar, baking powder, and salt into a food processor and pulse a few times to combine evenly.
  3. Incorporate Butter: Scatter the cold, sliced butter over the flour mixture and pulse about 10-12 times until the texture resembles cornmeal or wet sand, indicating the butter is properly cut in.
  4. Add Chocolate Chips and Cream: Pour the flour and butter mixture into a bowl, then add the chocolate chips and heavy cream. Mix gently just until the dough barely comes together; it’s fine if some dry flour remains to avoid overmixing.
  5. Prepare Pan: Spray a cake pan with nonstick spray to prevent sticking.
  6. Shape Dough: Transfer the dough into the prepared pan and press it into an even layer.
  7. Chill Dough: Refrigerate the dough in the pan for at least 30 minutes or longer to firm up, making it easier to cut and bake.
  8. Release Dough: Remove the pan from the fridge and firmly tap or slam it against a countertop or cutting board until the dough disk releases from the pan.
  9. Cut Scones: Using a sharp knife, cut the dough disk into 8 equal triangular pieces by first cutting it in half, then quarters, and finally in half again like slicing a pizza.
  10. Add Toppings: Optionally brush each scone with melted butter and sprinkle some sugar on top for added texture and a golden finish.
  11. Arrange for Baking: Place the scones on a baking sheet lined with parchment paper or a silicone mat, ensuring they are spaced apart.
  12. Bake: Bake in the preheated oven for 13-15 minutes until the scones are lightly golden brown, rotating the baking sheet halfway through baking for even color.
  13. Cool and Store: Cool the scones on a wire rack for at least 10 minutes before serving. Store any leftovers in a sealed container for up to 5 days.

Notes

  • Chilling the dough is crucial to prevent the butter from melting prematurely and to help the scones hold their shape during baking.
  • Do not overmix the dough to keep the scones tender and flaky.
  • Sprinkling sugar on top before baking adds a delightful crunchy texture and sweet finish.
  • If you don't have a food processor, you can cut the cold butter into the dry ingredients using a pastry cutter or your fingers.
  • These scones are best enjoyed fresh but can be reheated briefly in a warm oven or microwave.

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