Chocolate Chip Scones
Tender and decadent, chocolate chip scones are the perfect treat or breakfast. The sweet glaze takes them to an over-the-top, favorite recipe category. Enjoy warm!
Ingredients
Chocolate Chip Scones
- 2 ¾ cup all purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 8 Tablespoons unsalted butter, cold 1/2 cup
- 1 ½ cups semi-sweet chocolate chips
- 2 large eggs
- ⅓ cup heavy cream
- ⅓ cup milk
- 2 teaspoons vanilla extract
Glaze
- 1 cup powdered sugar
- 2-4 Tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Using a pastry cutter, cut the butter into the flour mixture until it forms small, pea-sized chunks and is finely incorporated. Alternatively you can grate the cold butter directly into the mixture. There should be no big lumps of butter.
- Add the chocolate chips to the flour mixture and mix together.
- To a separate bowl whisk together the eggs, vanilla, milk and heavy cream.
- Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key is to not overmix it.
- Pull out a sheet of parchment paper and flour it. Turn the dough out and pat into a rectangular shape, about 1 inch thick. You can use your thumb as a guide to thickness. Put your thumb nail-side down next to the dough and the height should be about to your first knuckle.
- Using a sharp knife or a bench knife, cut the scones into six rectangles. Cut those six rectangles into triangles. You will be left with twelve triangular shaped scones.
- Using the same parchment paper (or a new one), lay the scones on a 12 by 18 baking sheet. Bake the scones for 11-14 minutes (depending on how crispy you want the edges). You can also freeze the scones before baking if you want to bake them later.
- While the scones are baking whip up the simple glaze. Whisk together the powdered sugar, vanilla and heavy cream. Add a little more cream as needed until you reach a pourable consistency.
- Let the scones cool a bit before pouring on the glaze (if you can wait that long!). Each scone should be topped with about 1 Tablespoon of glaze. Enjoy!
Notes
Freezing Scones: Scones can be made ahead of time and frozen before baking. Bake from frozen and add a couple extra minutes to the bake time.
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