Chocolate Chip Scones
Chocolate chip scones are a bakery style treat that combines the buttery, crumbly texture of traditional scones with the rich indulgence of dark chocolate chunks. They are perfect for a sweet breakfast when you are craving a chocolate chip cookie or serve one as a snack with coffee or tea!
Ingredients
- 3⅔ Cups All purpose flour
- 2½ Tablespoons Baking powder
- 1 Teaspoon Salt
- ⅓ Cups Salted butter - soft
- ¼ Cup Sugar
- 2 Large Eggs
- 1 Cup Milk
- ½ Cup Dark chocolate chunks
Instructions
- Pre-heat the oven to 425F (220C). Lightly grease two baking sheets.
- In a large bowl whisk together the flour, baking powder and salt. Add the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Add in the sugar and mix everything together.
- In a medium bowl add the eggs and the milk and stir together. Place 2 tablespoons of the egg mixture aside to glaze the scones later. Gradually add the egg mixture to the dry ingredients, stirring with a fork until almost combined and fold in the chocolate chunks. Mix until you have a soft dough. The mixture should be on the wet side and sticky.
- Turn the dough onto a lightly floured flat surface and flatten it with your hand or a rolling pin to a thickness of 1/2-3/4 inch. Use a cookie cutter to make round scones. Dip the cookie cutter into the flour before cutting out your scones so that the dough doesn’t stick to it. Gently push the remaining dough together, knead lightly, then re-roll and cut out more scones.
- Place the scones on top of the prepared baking sheets and brush the tops with the reserved egg mixture to glaze. Bake for 10-15 minutes or until well risen and golden. When ready, transfer to a wire rack to cool. Serve them cut in half and spread with butter and jam. Enjoy!
Notes
Store leftovers in an airtight container at room temperature for 2-3 days or for longer storage in the fridge for up to 5 days.
You can also freeze scones! To freeze unbaked scones, after cutting out the dough into desired shapes, flash freeze on a parchment lined baking sheet. Once frozen, place in a freezer safe bag or container. Bake from frozen adding a few minutes to the cooking time or thaw and bake.
To freeze baked scones, cool completely then flash freeze on a baking sheet. Place in a freezer safe container for up to 3 months. Thaw and then reheat in the microwave or in the oven at 300°F for 10 minutes until warmed through.
Nutrition
Calories: 319kcalCarbohydrates: 47gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 56mgSodium: 633mgPotassium: 159mgFiber: 2gSugar: 9gVitamin A: 284IUVitamin C: 0.04mgCalcium: 248mgIron: 3mg
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