Easy Chocolate Chip Scones
This Chocolate Chip Scones recipe gives you a golden brown, sparkling sugar outside with an incredibly soft and tender inside that's loaded with semi-sweet chocolate chips. They're a quick and easy-to-make breakfast or brunch treat and have the perfect level of sweetness!
Servings: 8 servings
Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1/2 cup Unsalted Butter very cold and cut into small cubes (or grated)
- 1/2 cup Whole Milk plus 1 tbsp extra for milk wash (applied before baking)
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2/3 cup Semi-Sweet Chocolate Chips
- Sparkling Sugar applied after milk wash
Instructions
- Adjust your oven rack to the middle rack, preheat your oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it aside.
- In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold, cubed (or grated) unsalted butter with a pastry blender. Set aside.2 cups All-Purpose Flour, 1/4 cup Granulated Sugar, 1/4 tsp Salt, 2 tsp Baking Powder, 1/2 cup Unsalted Butter
- In a separate bowl, whisk together the whole milk, egg, and vanilla extract. Pour into the dry butter mixture and begin stirring with a spatula. When the dough begins to form, add the semi-sweet chocolate chips. Mix a few more times until the chocolate chips are well incorporated. The dough will be a little wet and sticky. This is okay.1/2 cup Whole Milk, 1 Large Egg, 2 tsp Vanilla Extract, 2/3 cup Semi-Sweet Chocolate Chips
- Transfer the dough to the lightly floured, parchment paper-lined baking sheet. Knead 4-5 times, then shape and pat into a circle that is 1 1/2 inches high and roughly 7 inches in diameter. Be careful not to over-knead.
- With a pastry cutter, cut into 8 equally sized triangles (or 4 large ones), then separate and space them out onto the parchment paper. Brush the tops with a little milk, then sprinkle on a little (or a lot) of sparkling sugar.Sparkling Sugar
- Bake for 16-18 minutes at 425ºF. The scones should be tall and puffy, with a golden-brown top. Let them cool on the baking sheet for 5-10 minutes before serving.
- The chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days, or wrapped individually in plastic wrap and stored in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.
Video
Notes
When adding the butter, it should be very cold. You can cut it into small cubes or grate it with a large cheese grater.
After cutting the butter into the dry ingredients, your mixture should resemble small flaky bits, but some larger bits are fine too.
Don't over-knead the dough. You only need to knead it 4 times, maybe 5, tops.
Make sure your baking sheet is lined with either parchment paper or silicone lining and sprinkled with a little flour.
Shape the dough into a 7-inch diameter circle, patted down to about 1 1/2 inches high.
You can cut the scones into 8 triangles, 4 large triangles, or, for the traditional shape, use a round pastry cutter.
Brushing the tops of the scones before baking is an optional step, but it does give the chocolate chip scones nice golden-brown tops.
Nutrition
Calories: 347kcal | Carbohydrates: 39g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 196mg | Potassium: 154mg | Fiber: 2g | Sugar: 13g | Vitamin A: 416IU | Calcium: 98mg | Iron: 3mg