Chocolate Chip Scones Recipe

Buttery, golden, and loaded with gooey chocolate chips, these tender scones are pure Southern-style comfort in every bite. Serve warm and watch ’em disappear!

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

Ingredients

2 1/3 cup all purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
3 tsp baking powder
1/2 tsp salt
1 cup semi sweet chocolate chips
1/2 cup frozen unsalted butter grated
1 cup heavy cream plus additional to brush the tops
1 large egg
1 1/2 tsp pure vanilla extract
1/4 tsp almond extract
2 Tbsp turbinado sugar

Instructions

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 scone dough together then use your hands to pat into an 8-inch round disc. 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.

Notes

Chocolate Chips - You can fill these scones with milk chocolate chips, dark chocolate chips, bittersweet chocolate chips or semisweet chocolate chips. Use any type of chocolate chip that you enjoy.
Don't Place Scones Too Close Together - It's important to use a baking sheet that allows space for spreading so the scones don't bake together.
Slice Dough into Equal Portions - To ensure the wedges bake evenly use a sharp knife to first cut the circle of dough into four sections. Then cut each section in half to form 8 even wedges.
Coarse Sugar - Turbinado sugar is raw sugar that has larger crystals that hold up beautifully while baking to add sparkle and crunch to the tops.
Heavy Cream - If your prefer, you can use melted butter to brush the tops of the chocolate chip scones. You could also use a simple egg wash.
Cold Butter - This recipe uses frozen butter which is a terrific shortcut resulting in flaky layers in the baked scones. If you forget to freeze the butter, you can use cold butter, cut into the dry ingredients using a pastry cutter or a food processor, if you prefer. Do this prior to adding the chocolate chips to the dough.
Serving Options - Serve Chocolate Chip Scones with cinnamon butter, honey butter or fresh whipped cream and fresh strawberries, raspberries or blueberries.

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