Chocolate Chip Scones

Start your day with a warm, chocolate filled, buttery, flaky chocolate chip scone. Made with chunks of chocolate and topped with coarse sugar for a caramel flavor and crunch; they are so easy to make!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings scones

Calories 383kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 cups all-purpose flour, spooned and leveled
1 Tbsp. baking powder
1 tsp. kosher salt
1/4 cup sugar
6 Tbsp. cold, unsalted butter, cut into cubes
3/4 cup cold heavy cream
1/4 cup buttermilk
1 tsp. vanilla extract
4 oz. semi sweet chocolate bar, chopped*
turbinado sugar, for garnish (optional).

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Instructions

Sift the flour in a large mixing bowl. Then whisk in the baking powder, salt and sugar.
2 cups all-purpose flour, spooned and leveled, 1 Tbsp. baking powder, 1 tsp. kosher salt, 1/4 cup sugar
Cut in the butter using a pastry cutter. Alternatively, you can use your fingers and smash each butter piece flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.
6 Tbsp. cold, unsalted butter, cut into cubes
Add in the chopped chocolate pieces and toss to combine.
4 oz. semi sweet chocolate bar, chopped*
Whisk together the heavy cream, buttermilk and vanilla.
3/4 cup cold heavy cream, 1/4 cup buttermilk, 1 tsp. vanilla extract
Pour the heavy cream mixture into the dry ingredients. Stir until a dough begins to form. It will be soft and shaggy at this point.
Turn out the dough onto a lightly floured surface. Begin to gently knead and fold just until combined and you're able to form into a circle. Pat it around the edges and use the palms of your hands to tidy up the circle around the edges.
Cut the scones into 8 wedges, or 6 if you'd like a large scone.
Place the scones on a parchment paper lined baking sheet. Top the scones with turdinado sugar, if using. I like adding this to add a caramel-y crunch and for a touch more sweetness. You can also garnish with more chocolate chunks or chocolate chips on top.
turbinado sugar, for garnish (optional).
Freeze the scones for 15-30 minutes, especially if you feel the dough got warm while you were working with it. Cold dough = best scones.
Preheat the oven to 400°F. Once preheated, bake the scones for 18-20 minutes or until the tops are golden brown. Baking time will depend on how thick you make your scones. Adjust as needed.
Let scones cool for a few minutes, then dig in! Enjoy!

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Notes

I love using a chopped chocolate bar, like Ghirardelli. I love how the chocolate shreds disperse through the scones but like the recipe name says "chocolate chip" feel free to also use milk or semi sweet chocolate chips.
Once baked and cooled, store at room temperature in an air tight container for 2-3 days.
Freezing instructions after baking: Let them cool at room temperature and place in a re-sealable bag or airtight container to protect from freezer burn. Enjoy them within 3 months.
Freezing scones before baking: Freeze the unbaked scone wedges on a plate or baking sheet for 1 hour. Then layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time or thaw overnight in the fridge and bake as directed.

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