Most scones have an unfortunate reputation for being dry and unsatisfying, but this recipe is here to change that! These chocolate chip scones are soft, buttery and simply delicious. Pair them with a cup of coffee or tea to add some sweetness to your day, enjoy!
Chocolate Chip Scones
by Maci M. | Lovely Baking Co.
Prep time: 15 mins
Bake time: 10 mins
Makes: 16 scones
Ingredients
3 cups flour
1/2 cup sugar
2 Tb baking powder
1/2 tsp salt
10 Tb butter, cold and cubed
3/4 cup heavy whipping cream, cold (plus ~ 2 Tb more for tops)
1 Tb vanilla
1 cup chocolate chips or chunks
raw sugar or sugar sprinkles (for top; optional)
Step 1:
In a large food processor add the flour, sugar, baking powder and salt and pulse several times until combined.
Step 2:
Cube the cold butter into small chunks and add to the ingredients in the food processor. Pulse until the butter is just combined with the flour mixture.
Step 3:
Combine the heavy whipping cream and vanilla in a measuring cup and slowly pour over the flour mixture in the food processor. Pulse until just combined, being careful not to over mix the dough. Once combined, pour the dough into a medium sized bowl and fold in the chocolate chips.
Step 4:
Separate the dough in half and form into two separate dough balls. Place the dough in the fridge to keep cold while prepping for the next step.
Step 5:
Preheat the oven to 400* F and line two baking sheets with parchment paper. Next, use a silicone baking mat or lightly floured surface to shape the scone dough on. Take one of the cold dough balls from the fridge and use your hands to shape into a round disk measuring about 7-8" in diameter and about a 1/2" thick. Once shaped, cut the dough like a pie into 8 triangular slices. Place each scone onto the lined baking sheet a couple inches apart and place in the fridge to stay cold. Repeat this step with the second cold dough ball.
Step 6:
Right before baking, brush the tops and sides of each scone with heavy whipping cream using a pastry brush. Lastly, add raw sugar or sugar sprinkles to the tops of each scone and place in the oven to bake. Bake for 10-11 minutes. Once baked, remove from the oven and let the scones cool on the baking sheet for several minutes before transferring to a cooling rack. Repeat this step for the second baking sheet of scones.
Store scones in an airtight container at room temperature to keep fresh for several days. Scones can be reheated and warmed quickly in the microwave for 8-10 seconds or eaten at room temperature. Enjoy!
Notes:
Scone dough can be made ahead of time and kept in the fridge until ready to bake. Just brush with heavy whipping cream and sprinkle with sugar immediately before baking.
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