Tender buttery chocolate chip scones (Print Version)
Tender, buttery baked goods studded with chocolate chips, ideal for breakfast or afternoon tea.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus more for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semisweet chocolate chips
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
03 - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
05 - Pour the wet ingredients into the flour mixture. Stir gently with a spatula or wooden spoon until just combined. The dough should be slightly shaggy but hold together.
06 - Fold in the chocolate chips gently until evenly distributed. Take care not to overmix, which can make scones tough.
07 - Turn the dough out onto a lightly floured surface. Gently pat into a disc about 1 inch thick. Handle the dough as little as possible for tender results.
08 - Cut the disc into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
09 - Brush the tops of each scone with a small amount of extra heavy cream to promote golden browning.
10 - Bake for 16 to 18 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
11 - Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- They come together in under 30 minutes with ingredients you probably already have
- The texture is incredibly tender and buttery, never dry or crumbly like some bakery versions
- You can easily customize the chocolate chips to match whatever youre craving
02 -
- Cold ingredients are absolutely essential, warm butter will make tough scones instead of tender ones
- Stop mixing as soon as the flour disappears, overmixing is the enemy of flaky scones
- These really are best the day they are made, though they will keep for a couple of days in an airtight container
03 -
- Freeze the butter for 15 minutes before starting if your kitchen runs warm
- If you want to bake these later, cut the wedges and freeze them unbaked, then add 2 to 3 minutes to the baking time