Chocolate Chip Scones

Chocolate Chip Scones ingredients

• 2.5 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 8 tbsp unsalted butter (cold, cubed)
• 3/4 cup heavy cream
• 1 tbsp milk (for brushing)
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Watch how to make Chocolate Chip Scones

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chocolate Chip Scones

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
2. In a large bowl, whisk together the 2.5 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well combined.
3. Add the 8 tablespoons of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. Gently fold in the 1 cup of semisweet chocolate chips into the flour mixture, ensuring they are evenly distributed throughout the dry ingredients.
5. In a separate small bowl, whisk together the 3/4 cup of heavy cream and 1 teaspoon of vanilla extract.
6. Pour the wet ingredients into the dry ingredients. Mix with a fork until just combined and a shaggy dough forms; do not overmix, as this can make the scones tough.
7. Turn the dough out onto a lightly floured surface and gently gather it into a cohesive ball. Pat the dough into an 8-inch round disk, about 1-inch thick, then cut it into 8 equal wedges using a sharp knife or bench scraper.
8. Carefully transfer the scone wedges to the prepared baking sheet, spacing them about 1 inch apart. Brush the tops of the scones with the 1 tablespoon of milk for a golden-brown finish.
9. Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. The internal temperature should be around 200-205°F (93-96°C).
10. Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm with butter, jam, or clotted cream.

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