Chocolate Chip Scones.

Melt-in-your-mouth chocolate chip scones. Tender and moist inside with a slight crunch on the edges, these buttery scones are sure to please even the pickiest eaters!

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By sallysbakingaddiction.com

We’re headed home today, leaving with a ton of exciting Colorado vacation memories, like seeing this beautiful view of the world at 14,043 feet high.

(Mount Sherman in Fairplay, CO.)

Mount Sherman Fairplay CO

Time to face reality, the 3 month wedding countdown, bridal showers, dress fittings, workouts, a big move to Philadelphia, and all of the other craziness summer brings.

I’ll need another spa day (or 5) during all this madness.

Question: how do you stay calm and composed when life gets a little overwhelming? I need all the advice I can get this summer!

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By sallysbakingaddiction.com

Before the trip, I made two batches of strawberry lemon scones and today’s scones. The two recipes start with the same basic ratio of ingredients, with only a few changes. I have many more ideas for different varieties of scones, too.

I’m officially the crazy scone making lady these days. Don’t send help.

I told you before that I’ve never really been a fan of scones. Too dry, too bland, too boring! It wasn’t until recently that I realized scones have the potential to be nothing short of amazing. Find the right recipe (or bakery to do it for you) and you’ll have tender, moist, melt-in-your mouth pastry goodness.

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By sallysbakingaddiction.com

Please take a moment to read through a few chocolate chip scone MUSTS.

Through my endless scone testing the other week, I learned that I much prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside.

Cold butter isn’t good enough for my scones, it must be frozen.

You can shred the frozen butter with a grater or process a couple times in your food processor. I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe, which gives the scones that incredibly tender, rich texture and buttery taste.

Chocolate Chip Scones by sallysbakingaddiction.com

The trick to a plate of light-textured scones:

Avoid over working the dough. After the flour/butter mixture resembles coarse crumbs then it is time to add your wet ingredients: egg, heavy cream, vanilla. The vanilla gives flavor and the cream adds SO much moisture! Don’t think about substituting the cream. Gently add these ingredients in and mix very gently together. When you overmix a dough it will over develop the gluten making it tough. Trust me, you don’t want that.

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By sallysbakingaddiction.com

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By sallysbakingaddiction.com

My chocolate chip scone recipe is sweetened with brown sugar, not white sugar. If there is an opportunity to use brown sugar, I do. It is by far my most favorite ingredient in the kitchen. Its slight molasses flavor pairs wonderfully with all the chocolate, cinnamon, vanilla, and buttery flavors inside each bite.

I compare these scones to a chocolate chip muffin, only less cakey and a little more dense. The centers are soft and tender, the edges are slightly crunchy, and there is so much chocolate in every bite. That’s why I use mini chocolate chips – more bang for your buck!

I do not glaze my chocolate chip scones because I feel it would take away from the brown sugar, cinnamon goodness. I do top them with a little coarse sugar before going into the oven and a very light dusting of confectioners’ sugar after baking. You’ll love the slight crunch the coarse sugar adds on top, so don’t leave it out. But the confectioners’ sugar is optional– trust me, these scones are amazing served warm and plain with a giant mug of steamy coffee, hot chocolate, chai tea, etc.

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By sallysbakingaddiction.com

Creamy and tender, it is impossible to only eat one!

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Chocolate Chip Scones

Melt-in-your-mouth chocolate chip scones. Tender and moist inside with a slight crunch on the edges, these buttery scones are sure to please even the pickiest eaters!

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (100g) light or dark brown sugar
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 Tablespoons (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup (180g) mini semi-sweet chocolate chips*
  • coarse sugar for sprinkling on top before baking
  • confectioners' sugar for topping after baking (optional)

Directions:

Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the mini chocolate chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very shape knife. Top with a sprinkle of additional mini chocolate chips (optional) and coarse sugar.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired. Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

I adapted this recipe from a combination - both Tyler Florence and The Joy of Cooking

*I prefer mini chocolate chips because you get more in every bite! Regular size is just fine, though you may want to increase the amount to 1 and 1/4 cups. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Strawberry Lemon Poppy Seed Scones next!

Strawberry Lemon Poppy Seed Scones

 

Or my favorite Bakery-Style Chocolate Chip Muffins

Jumbo Bakery-Style Chocolate Chip Muffins

 

See more breakfast recipe ideas.

Tender, melt-in-your-mouth Chocolate Chip Scones