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!
½cupUnsalted Butter(very cold and cut into small cubes (or grated))
½cupWhole Milk(plus 1 tablespoon extra for milk wash (applied before baking))
1Large Egg
2teaspoonVanilla Extract
⅔cupSemi-Sweet Chocolate Chips
Sparkling Sugar(applied after milk wash)
Instructions
Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.
In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold and cubed (or grated) unsalted butter with a pastry blender. Set aside.
2 cups All-Purpose Flour, ¼ cup Granulated Sugar, ¼ teaspoon Salt, 2 teaspoon Baking Powder, ½ cup Unsalted Butter
In a separate bowl, whisk together the whole milk, egg, and vanilla extract. Pour into the butter dry mixture and begin to stir together with a spatula. Add in the semi-sweet chocolate chips and mix until it forms the dough. The dough will be a little wet and sticky. This is okay.
½ cup Whole Milk, 1 Large Egg, 2 teaspoon Vanilla Extract, ⅔ 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 ½ inches high and roughly 7 inches in diameter.
With a pastry cutter, cut into 8 equally-sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little milk, then sprinkle 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 you can wrap them individually with plastic wrap and store them 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
Chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or you can wrap them individually with plastic wrap and store them in an airtight container in the freezer for up to 1 month.
Brushing the tops of the scones before baking is an optional step, but it does give the chocolate chip scones nice golden-brown tops.
To reheat these chocolate chip scones, defrost the frozen scones beforehand at room temperature for about 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.