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!
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.
Time to face reality, the 3 month wedding countdown, and all of the other craziness summer brings.
Question: how do you stay calm and composed when life gets a little overwhelming?
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’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.
Take a moment to read through a few chocolate chip scone MUSTS.
Scone Baking Success!
Through my endless scone testing the other week, I learned that I 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.
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.
The trick to a plate of light-textured scones:
Avoid over working the dough. My goodness, this is KEY! 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. 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.
My chocolate chip scone recipe is sweetened with brown 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 crunchy and crackly, and there is so much chocolate in every bite. That’s why I use mini chocolate chips – more bang for your buck!
I didn’t top the chocolate chip scones with an icing or glaze because I feel it would take away from the brown sugar and cinnamon goodness. I did, however, 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!
Basically crispy chocolate chip cookies in scone form. 🙂
Chocolate Chip Scones
- 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream, plus an extra 2 Tablespoons for brushing
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 heaping cup (180g) mini semi-sweet chocolate chips1
- optional: coarse sugar for sprinkling on top before baking
- optional: confectioners' sugar for topping after baking
- Preheat oven to 400°F (204°C). 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, baking powder, cinnamon, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk 1/2 cup heavy cream, the brown sugar, egg, and vanilla extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Mix in the chocolate chips. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining heavy cream, then sprinkle with coarse sugar, if desired. (Adds some nice crunch!)
- 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.
Make ahead tip: 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. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
- 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.
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