These chocolate chip scones are rich in flavor and so tender, they almost melt in your mouth. They are slightly sweet and loaded with chocolate chips.
Scones are quick to make, and when made right, they are slightly sweet, crunchy on the outside and soft on the inside. The addition of chocolate chips makes them delicious on their own and a satisfying snack.
Make them round or wedge-shaped
There are 2 common methods for cutting scones. The first is traditional rounds, which are made by patting the dough into a 3/4-inch thick circle (the shape doesn’t really matter) then cutting out pieces using a biscuit cutter. This method will leave you with some extra dough that you’ll then need to press back into another piece and repeat the process.
The second method leaves you with no leftover dough. Simply tap the dough into a circle, then cut it into 8 wedges, like a pizza. This yields 8 large scones. For 12 smaller scones, you can cut the dough into two, then pat each half into a circle and cut into 6 wedges. The only rule is that each circle should always be 3/4-inch thick.
Use cold ingredients
It’s hard to work with the dough if the butter starts to melt and the dough gets warm, so it’s always best to work with cold ingredients. If after mixing the ingredients, the dough is hard to handle, place it in the fridge until it’s cold.
Add the liquid gradually
Different brands of flour absorb different amounts of liquid, so you may not need all the liquid in the recipe, or you may need a bit more. If the dough doesn’t come together easily or if it’s too dry and crumbly, add more cream, a little at a time, until the dough starts to come together. If the dough is too wet and sticky, making it hard to handle, add a bit of flour. It’s important to avoid overworking the dough as much as possible, because the less mixing you do, the softer the scones will be. The dough should be soft but not sticky.
Use a fresh baking powder
This is important for the scones to rise nicely. As it ages, baking powder loses its efficacy. If you wonder why your scones don’t rise, check your baking powder.
Scones are best served on the day of baking. If you have leftovers, freeze the scones in a sealed container for up to 1-2 months. Thaw in the fridge overnight, at room temperature for a couple of hours, or reheat in a preheated oven.
- 2 cups (280 g/10 oz.) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/4 cup (50 g/1.7 oz.) granulated sugar
- 1/2 teaspoon salt
- 1/3 cup (75 g/2.6 oz.) cold butter, cut into small cubes
- 3/4 cup chocolate chips or mini chocolate chips
- 1 large egg
- 3/4 cup heavy cream , plus 1 tablespoon, for brushing the tops
- 1/2 teaspoon vanilla extract
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Toss the butter into the flour mixture and mix it with a pastry cutter or your fingers until the mixture resembles coarse meal and there are small uneven pieces of butter throughout. Mix in chocolate chips. In a small bowl mix the egg, heavy cream and vanilla extract. Add most of the mixture to the flour mixture, leaving a bit for adding if needed. Stir mixture with a spatula or fork until dough begins to form. If dough is too crumbly, add more of the cream mixture as needed. Don’t overmix.
- Transfer dough to a floured surface and knead gently until a ball forms.
- For round scones: Pat dough into a 9×6-inch rectangle about ¾-inch thick. Using a 2.5-inch (6.5 cm) biscuit cutter, cut out 6 rounds. Press the leftover dough into another ¾-inch thick piece and repeat the process to get 2-3 more biscuits.
For triangular scones: Pat dough into a 8 or 9-inch (23 cm) circle about ¾-inch thick. Cut circle into 8 even wedges.
- Place scones on prepared baking sheet. Brush the tops with heavy cream. Bake for 12-16 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. Serve warm or at room temperature.
Scones are best eaten the same day they are made, but can be frozen for up to 1-2 months. If you want to serve them warm, reheat in the oven before serving.