Chocolate Chip Scones

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword chocolate-chip-scones, easy-chocolate-chip-scones-recipe

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 468kcal

Preheat oven to 400°F. Line a large baking sheet with parchment paper, set aside.
In a medium-size mixing bowl use a whisk to sift together flour, sugar, baking powder and salt. Add chocolate chips tossing to distribute and coat with flour.
Shred frozen butter using the medium side of a box grater. Add to the dry ingredients in the bowl. Use a fork to toss through the dry ingredients evenly. Make a well in the center.
In a separate bowl whisk together heavy cream, egg, vanilla and almond extracts until combined, pour into the well.
Use a non stick rubber spatula or spoon to gradually mix the wet into the dry ingredients. Mix until fully incorporated. The dough will look moistened but a little crumbly. Check moisture by squeezing a small amount of dough in your hand. It should hold together.
Turn out onto a lightly floured non-stick surface such as a silpat or wax paper. Press to bring the dough together then use your hands to pat into an 8-inch circle. Dip a knife into flour and cut into 8 equal wedges.
Place wedges at least 3 inches apart on the baking sheet. Brush with heavy cream and sprinkle the tops with turbinado sugar.
Bake for 18-20 minutes until golden. Cool on the baking sheet for 5-10 minutes.
Remove scones to a cooling rack. Serve with butter or whipped cream and berries.