Baking has always been a beloved pastime in my family, a tradition passed down from my grandmother to my mother and now to me. There’s a special joy in the aroma of freshly baked treats wafting through the house, particularly when they involve chocolate. One of my favorite recipes to bake and share with loved ones is Chocolate Chip Scones. These scones are the perfect combination of a crispy exterior and a soft, chocolate-studded interior, making them a delightful treat for breakfast, a snack, or even dessert.
The first time I made these scones was during a cozy weekend getaway to a cabin in the mountains. The chilly weather outside made the warm scones even more comforting. We gathered around the fireplace, each with a scone in hand, and the rich, buttery flavor combined with melty chocolate chips made for an unforgettable moment. The simplicity of the recipe means you can whip them up quickly, making them an excellent option for spontaneous baking sessions.
One of the best things about this Chocolate Chip Scone recipe is its versatility. While the classic version is undeniably delicious, there are several variations that can add an exciting twist. For instance, you could try adding a handful of dried cranberries or chopped nuts for added texture and flavor. Another delightful modification is to incorporate a teaspoon of orange zest into the dough, giving the scones a refreshing citrus note that pairs wonderfully with the chocolate.
For those who prefer a less sweet option, reducing the sugar slightly and replacing the chocolate chips with dark chocolate chunks can create a more sophisticated treat. Additionally, swapping out the heavy cream for buttermilk can give the scones a slight tanginess and an even more tender crumb. No matter how you choose to customize them, these scones are sure to become a beloved part of your baking repertoire.
Whether you’re an experienced baker or just starting out, this Chocolate Chip Scone recipe is straightforward and yields consistently excellent results. I hope you’ll give them a try and enjoy them as much as my family and I do. Happy baking!
Making Chocolate Chip Scones
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Ingredients
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 tablespoon baking powder
- 1/3 cup granulated sugar
- 2 tablespoons heavy cream (for brushing)
- 1/2 cup cold butter
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Heat your oven to 425°F.
- In a large bowl, combine 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt.
- Grate 1/2 cup of cold butter into the flour mixture, or cut the butter into small pieces and blend with a pastry cutter until the mixture resembles coarse crumbs.
- Add 1 cup of heavy cream, 1 large egg, 1 teaspoon of vanilla extract, and 1 cup of mini chocolate chips to the mixture. Stir until fully combined, ensuring no dry flour remains.
- Lightly flour a clean surface. Transfer the dough onto it and shape it into a large ball using your hands.
- Flatten the dough into a disc about 2 inches thick. Cut the disc into 8 wedges with a butter knife.
- Place the wedges on an ungreased baking sheet and brush the tops with 2 tablespoons of heavy cream.
- Bake at 425°F for 12-15 minutes, or until the tops turn golden brown.
- While the scones are baking, prepare the icing by mixing 1 cup of powdered sugar with 2 tablespoons of milk and 1 teaspoon of vanilla extract in a small bowl until smooth.
- Once the scones are baked, cool them on the baking sheet placed on a wire rack. Drizzle the icing over the warm scones using a spoon.
FAQs:
Can I use milk instead of heavy cream in the scones?
Yes, you can substitute milk for heavy cream in scones, but the texture and richness might slightly change. Heavy cream makes the scones richer and more tender, so using milk may result in a less moist scone.
What can I use instead of mini chocolate chips?
If you don’t have mini chocolate chips, you can use regular-sized chocolate chips, chopped chocolate, or even dried fruits like cranberries or raisins for a different flavor and texture.
How should I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, you can freeze them in a freezer-safe bag for up to two months. Reheat them in the oven before serving.
Why did my scones turn out dry?
Scones can turn out dry if the dough is overworked, which develops too much gluten, or if they are overbaked. Make sure to mix the dough just until the ingredients are combined and bake them until they are just golden brown.
Can I prepare the scone dough in advance?
Yes, you can prepare the scone dough in advance. Shape the dough into a disc, cut into wedges, and refrigerate the wedges on a baking sheet covered with plastic wrap for up to 24 hours. Bake them directly from the refrigerator, adding a couple of extra minutes to the baking time.
Chocolate Chip Scones
Ingredients
- 2 cups of all-purpose flour
- 1/3 cup of white sugar
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of chilled butter
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 cup of heavy cream
- 1 cup of mini chocolate chips
- 2 tablespoons of heavy cream for brushing
- 1 cup of powdered sugar
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 425°F.
- In a big mixing bowl, mix together 2 cups of all-purpose flour, 1/3 cup of white sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt.
- Grate 1/2 cup of chilled butter into the flour mixture or cut the butter into small pieces and use a pastry cutter to combine until the mixture looks like coarse crumbs.
- Add 1 cup of heavy cream, 1 large egg, 1 teaspoon of vanilla extract, and 1 cup of mini chocolate chips to the mixture. Stir until everything is well combined and no dry flour remains.
- Lightly flour a clean surface. Move the dough onto it and shape it into a large ball with your hands.
- Flatten the dough into a 2-inch thick disc. Cut the disc into 8 wedges using a butter knife.
- Place the scones on an ungreased baking sheet and brush the tops with 2 tablespoons of heavy cream.
- Bake at 425°F for 12-15 minutes, until the tops are golden brown.
- While the scones are baking, prepare the icing. In a small bowl, mix 1 cup of powdered sugar with 2 tablespoons of milk and 1 teaspoon of vanilla extract until smooth.
- Once the scones are done, let them cool on the baking sheet on a wire rack. Drizzle the icing over the warm scones using a spoon.
