Chocolate Chip Scones

This chocolate chip scone recipe is wonderfully tender, lightly sweetened and reliable alongside a cup of coffee for breakfast or dessert.

Yesterday, we shared with you the risotto that our mom requests for dinner each year for her birthday. For dessert, she turns down cake and asks that we make a batch of these chocolate chip scones instead. We believe this was the third baking recipe that we ever attempted on our own (behind peanut butter chocolate chip cookie bars and chocolate chip-pecan pie bars) and it quickly turned into one of our family’s favorite treats. These chocolate chip scones are incredibly straightforward to mix, plus we're all-in on anything with chocolate chips that can be passed off as a breakfast food.

The scones have a tender texture – not quite flaky like a biscuit and not as cakey as a muffin, but a reliable combination of the two. They aren’t overly sweet, either, except for the chocolate chips, of course. If you keep your pantry stocked with bags of chocolate chips (who doesn’t?!) and heavy cream in your fridge, then you likely have everything you need to throw these scones together in no time at all. One bowl and only a handful of ingredients is all it takes!

What’s your favorite sweet-for-breakfast recipe?

Chocolate Chip Scones

Yield: 16 scones These chocolate chip scones are tender, lightly sweetened and reliable alongside a cup of coffee for breakfast or dessert!

For the Scones:

• 3¼ cups (406.25 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 4 teaspoons baking powder
• ¼ teaspoon (0.25 teaspoon) salt
• 12 ounces (340.2 g) chocolate chips, semisweet or dark
• 2 cups (476 ml) heavy cream, cold

For the Topping:

• 2 tablespoons unsalted butter, melted
• Granulated sugar, for sprinkling

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips.
• Using a wooden spoon, stir the heavy cream into the flour mixture, stirring just until ingredients are moistened.
• Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart. Brush with the melted butter and sprinkle with sugar.
• Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature. These scones are best served the day that they are made, but can be kept in an airtight container at room temperature for up to 3 days. You can also wrap them individually in plastic wrap and place in a freezer bag to store in the freezer for up to 2 months.

Notes

Nutritional values are based on one scones

This recipe was originally published on May 13, 2007.

• Yield: 16 scones
• Prep: 20 minutes
• Cook: 15 minutes
• Total: 40 minutes

Ingredients

For the Scones:

• 3¼ cups ( 406.25 g ) all-purpose flour
• ½ cup ( 100 g ) granulated sugar
• 4 teaspoons baking powder
• ¼ teaspoon ( 0.25 teaspoon ) salt
• 12 ounces ( 340.2 g ) chocolate chips, semisweet or dark
• 2 cups ( 476 ml ) heavy cream, cold

For the Topping:

• 2 tablespoons unsalted butter, melted
• Granulated sugar, for sprinkling

Method

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips.
3. Using a wooden spoon, stir the heavy cream into the flour mixture, stirring just until ingredients are moistened.
4. Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart. Brush with the melted butter and sprinkle with sugar.
5. Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature. These scones are best served the day that they are made, but can be kept in an airtight container at room temperature for up to 3 days. You can also wrap them individually in plastic wrap and place in a freezer bag to store in the freezer for up to 2 months.

Notes

This recipe was originally published on May 13, 2007.