Because they are soft, flaky, and not too sugary, these chocolate chip scones are the perfect breakfast treat. They have the soft texture you love in scones and the melt-in-your-mouth chocolate that comes with a superb cookie, so think of them as the love child of cream scones and chocolate chip cookies.
Serve them hot out of the oven with the chocolate chips melted to puddles, or at room temperature with a dollop of yogurt or crème fraiche on top. They make a delicious grab-and-go breakfast that’s impressive enough to offer at brunches and get-togethers. Here is a recipe for them.
What’s the Trick to Making Flaky, Tender Scones?
The greatest scones are never dry and have a soft, flaky texture. The butter was kept cold, which is what caused this. The butter melts and the internal moisture transforms to steam when the cold, buttery dough is placed in a hot oven, resulting in layers of dough that are light and flaky.
When adding the butter to the dry ingredients, move swiftly to maintain the butter’s coldness. Keep in mind that the butter doesn’t have to melt uniformly. (Actually, unruly crumbs the size of peas are excellent.) Additionally, working rapidly will help you avoid overworking the dough, which might lead to dense, rough scones.
Put your dough in the refrigerator if it starts to become warm at any time, and make sure it is chilled before baking. The flour has time to absorb moisture from the cream and egg during this 15-minute rest, and the butter has an opportunity to cold once more.
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What Kind of Chocolate Is Best for Scones?
These scones have the authentic Tollhouse flavor since the dough contains both granulated and brown sugar. In keeping with the cookie concept, I prefer to use semi-sweet chocolate chips here, however bittersweet chocolate chips would also work for a more complex flavor profile.
All-purpose flour, 2 1/2 cups
1/4 cup of sugar, granulated
1/4 cup lightly packed brown sugar
1 teaspoon of baking soda
1/2 kosher salt spoon
3/4 stick, 6 tablespoons unflavored, cold butter
Semi-sweet or bittersweet chocolate chips, 1 1/4 cups (8 ounces)
A half-cup of chilled heavy cream
One big egg
Vanilla extract, two tablespoons
two teaspoons of grainy sugar, such as demerara, turbinado, or sugar that hasn’t been processed at all
1. In a large basin, mix together 2 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/4 cup of packed light brown sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt.
2. Slice 6 tablespoons of cold, unsalted butter into cubes measuring 1/2 inch. Spread the flour mixture on top, then stir the butter into the dry ingredients with your fingers or a pastry blender until the butter is distributed throughout the mixture in irregular pea-sized crumbs with a few larger flat pieces. With your hands, stir 1 1/4 cups of chocolate chunks into the mixture.
3. Combine 1 big egg, 1/2 cup chilled heavy cream, and 2 teaspoons vanilla essence in a small liquid measuring cup or basin. When the flour is sufficiently wet, pour into the mixture and stir with a spatula. To incorporate all of the flour into the dough, fold it against itself three to four times with your hands.
4. Spread the dough out on a baking sheet covered with parchment paper. The dough should be formed into a rough 8-inch circular that is 3/4 inch thick. Cut with a knife or bench scraper into 8 wedges.
5. Arrange the scones on the baking sheet with a minimum distance of 2 inches between each one. If desired, sprinkle 2 tablespoons of coarse sugar equally over the top and softly press it into the scones to ensure that it adheres. While the oven is heating, refrigerate for at least 15 minutes. Set a rack in the center of the oven and turn the temperature up to 400 degrees.
6. Bake the scones for 15 to 17 minutes, or until the bottom and sides are golden brown. Let the scones cool for at least five minutes while you set the baking pan on a wire rack. At room temperature or heated, serve.
For freshly made scones: Scones should be placed on a baking sheet coated with parchment and frozen until firm. Transfer to a zip-top freezer bag measuring a gallon and freeze for up to a month. When prepared, bake as described above from frozen, increasing the baking time by 1 to 2 minutes.
Baked scones may be frozen for up to a month by placing them in a gallon-sized zip-top freezer bag. When you’re ready to serve, put frozen, not-yet-thawed sconces on a baking sheet coated with parchment paper and bake for 3 to 5 minutes at 400°F.
You may keep leftovers at room temperature for up to 4 days in an airtight container. For 4 to 5 minutes, reheat in a 250°F oven until heated.