Easy Chocolate Chip Scones

Chocolate chip scones on a serving platter with cup of tea and bowl of chocolate chips behind.

These Easy Chocolate Chip Scones are a heavenly breakfast and high tea treat, boasting a perfect balance of flakey layers and melty dark chocolate chips.

Course Breakfast

Cuisine English, scottish

Keyword chocolate chips, scones

Prep Time 15

Cook Time 20

Total Time 35

Servings round scones

Calories 378kcal

Author Samantha Pickthall

Equipment

7cm (3 inch) round cookie cutter

Ingredients

2 cups (300g) all-purpose flour, scooped & leveled
3 tsp baking powder
1 Tbsp granulated sugar, golden or white
1/4 tsp fine salt, or Kosher salt
60 g unsalted butter, chilled and cubed
1 cup dark chocolate chips
3/4 cup thickened cream or heavy cream
1 Tbsp extra thickened/heavy cream or whole milk, to brush on top of scones

US Customary - Metric

Instructions

Pre-heat oven to 200ºC (400ºF). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add flour, baking powder, sugar and salt. Whisk until well combined.
Add cubed chilled butter and using your hands, rub butter into flour for 1 minute until it resembles a coarse crumb.
Mix through chocolate chips with a wooden spoon or rubber spatula.
Pour in cream and mix through until a soft dough forms. Using your hands will make this step easier, I love to use gloves.
Sprinkle a little flour on your counter top or a large board.
Transfer dough onto floured surface and gently bring it together. It doesn’t have to be perfectly smooth, it’s better if it’s a rough looking dough.
Pat dough out into a round disc, 2cm-3cm in height.
Take your round cookie cutter and cut out shapes. You should get 4-5 scones first. Bring excess dough together again into a thick disc, pat it out to 2cm-3cm high and cut out 2-3 more scones. Repeat this method to finally get 8 scones.
Transfer scones onto lined baking sheet, they can be touching each other.
Using a pastry brush, brush the top of each scone with the 1 tablespoon of extra cream or milk.
Bake for 18-20 minutes until tops are lightly golden.
Remove from oven and allow scones to cool on tray for 5 minutes.
Transfer scones to a wire rack to cool completely or serve and enjoy them warm.
Enjoy!

Notes

Cold ingredients: Use chilled butter and cold cream when making the dough. Cold ingredients help create a flaky texture in the scones.

Don't overwork the dough: Mix just until the ingredients come together to avoid developing too much gluten, which can result in a dense texture.

Proper cutting: Press the cookie cutter straight down into the dough without twisting, then lift it directly upwards. This ensures the scones rise evenly in the oven.

If the cutter sticks to the dough: Lightly dip it in extra flour before cutting to prevent sticking.

Store scones in an airtight container at room temperature for 2-3 days. They are best enjoyed when freshly baked. Warm them in the oven or microwave if serving after a few days.

Freeze scones by allowing them to cool completely then arrange them in a freezer-friendly container or zip-lock bags. If they’re sitting in a container, place a sheet of parchment paper between any layers to prevent them from sticking together. Label with the date and freeze for up to 2-3 months.

Thaw scones at room temperature for several hours until defrosted or overnight in the fridge. Reheat in a warm oven or microwave until warmed through.

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