Chocolate Chip Scones
Chocolate chip scones are a wonderful treat for breakfast, or an afternoon snack with tea or coffee. These scones are crumbly, buttery, and so simple to make!
Servings: 8 scones
Ingredients
- 2 cups (240g) all-purpose flour plus more for bench flour
- 1/3 cup (66g) sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (113g) unsalted butter frozen
- 1/2 cup (113g) sour cream
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (85g) chocolate chips
- 2 tablespoons heavy cream for brushing
- turbinado sugar optional, for topping
Instructions
- Preheat your oven to 400f and set the rack to the middle level. Line a baking sheet with parchment paper.
- In a large bowl mix the flour, sugar, baking powder, baking soda, and salt.
- Using the large holes of a box grater, grate the frozen butter and add it to the flour mixture.
- Using your hands or a pastry cutter, work the butter into the flour until a coarse meal is formed.
- Add the chocolate chips to the flour mixture and stir until incorporated.
- In a small bowl, whisk together the sour cream, vanilla extract, and egg.
- Using a fork, stir the sour cream mixture into the flour and mix until large clumps form.
- Flour your hands and use them to shape the dough into a ball, then place the ball on a lightly floured surface and shape it into an 8-inch circle.
- Using a sharp knife, slice the dough into 8 triangles and place them on the parchment paper-lined baking sheet about 3 inches apart and allow to chill in the refrigerator for at least 15 minutes.
- Remove the scones from the refrigerator and brush each one with the heavy cream and if using the sugar, add a sprinkle of sugar to the top.
- Bake in the oven for 17-20 minutes or until the edges are golden and the top is lightly browned.
- Allow the scones to rest for 5 minutes before serving. Serve with raspberry jam and clotted cream and enjoy!
Notes
- The uncooked scones should chill for a minimum of 15 minutes in the refrigerator but can be chilled overnight.
- You won't be able to grate the entire stick of butter so when you get near the end of the stick, cut the remaining part into small pieces.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Scones can be stored for 2 days in an airtight container at room temperature, or in the refrigerator for 5 days.
Nutrition
Serving: 1scone | Calories: 356kcal | Carbohydrates: 39.3g | Protein: 5.4g | Fat: 19.4g | Saturated Fat: 13.2g | Cholesterol: 67mg | Sodium: 174mg | Potassium: 106mg | Fiber: 1.2g | Sugar: 14g | Calcium: 47mg | Iron: 2mg
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