Love freshly baked scones? How about ones that have an abundance of delicious chocolate chips baked into them? These wholesome scones are easy to make and even easier to devour. You can also use coconut oil, plant based milk and dairy free chocolate chips to make these completely dairy free!
- 2 cups (300g) all-purpose plain flour, can also use gluten free all purpose flour
- 3 tsp (10g) baking powder
- 1 Tbsp (15g) raw granulated sugar or white
- Pinch of salt
- 60g (⅓ cup) unsalted butter, chilled and not melted, can also use chilled coconut oil cut into chunks
- 1 cup (200g) dark chocolate chips, dairy free if preferred
- ½ cup (120ml) + 1 Tbsp (15ml) almond milk, or milk of choice, plus extra for brushing the tops
- 7cm (3 inch) round cookie cutter
- Pre-heat oven to 200ºC (400ºF). Line a 9 inch x 5 inch rectangle/loaf baking pan with parchment paper, set aside.
- In a high-speed food processor, add flour, baking powder, sugar and salt. Pulse a few times to incorporate. NOTE: please see notes below the recipe for another method if you don’t have a food processor.
- Add chilled cubed butter to the flour (or coconut oil if using). Pulse for 20 seconds until crumbly, resembling a coarse crumb.
- Transfer mixture to a large mixing bowl.
- Stir through chocolate chips.
- Make a well in the centre and pour in the milk. Using a spatula or wooden spoon, fold flour into the milk until combined, use your hands to form a dough, ensuring not to over-mix, there will still be lumps of flour throughout the dough and that’s ok.
- Lightly flour your bench top or board.
- Transfer dough onto floured surface and lightly knead to bring any loose bits together. Pat it out and form into a thick round, approx. 2cm-3cm high.
- Take your round cookie cutter and cut into shapes. Transfer to lined baking pan. Lining each scone next to each other, they can be touching.
- Using 1-2 tablespoons of milk, lightly brush the tops of each scone.
- Bake for 25-30 minutes or until tops are lightly golden and scones are solid.
- Remove from oven and cover scones with a clean tea towel for 5 minutes. This will trap the steam in the scones, keeping them well risen. This will also soften the scones.
- Remove tea towel and serve warm plain or with butter, whipped cream or jam. Or cool scones completely on a wire rack and serve later.
- Store in an airtight container, in the pantry, for 2-3 days. These scones are best consumed when they’re freshly baked!
*If you don’t have a food processor, simply whisk all dry ingredients in a large bowl and add chilled butter chunks (or cubed coconut oil if using) and rub the fat into the flour using your hands, until it resembles coarse crumb. Ensuring not to over-mix as the fat will begin to melt in your warm hands and we want to avoid that.
- Prep Time: 20 min
- Cook Time: 30min