Chocolate Chip Scones

Anyone who knows me knows how in love with scones I am!  Scones are the very first thing I started baking when I was in high school and I have been in love with them every since.  There are so many combinations of flavors and scones are so warm and homey.  There is nothing like enjoying a warm-buttery scone for breakfast — or lunch — or dinner — or as a snack!! 

Scones can be as simple or as complex as you want to make them!  The key to making great scones is to not over mix the dough!  The less you mess with the dough the better the scones will be!

This recipe is literally one of the easiest scone recipes you will ever find.  There are no fancy ingredients and you do not need make any fancy glazes or mix-ins with this recipe.  I started to preheat my oven and by the time I had the dough made and the scones ready on the pan I had to wait a few additional minutes for the oven to finish preheating!!  They are that easy!!

Chocolate Chip Scones

Chocolate Chip Scones
Printer Friendly Version

For the Scones:
1 1/2 cups plus 2 tablespoons All-Purpose Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1 1/2 tablspoons Butter, melted
1 cup Semisweet Chocolate Chips
1 cup Heavy Cream

For the “Topping”:
2 tablespoons Butter, melted
Coarse Sugar, for sprinkling

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper and set aside. In a medium sized mixing bowl add the flour, sugar and baking powder. Whisk together to combine. Pour in the chocolate chips and whisk to combine. Create a well in the center of the bowl and pour in the melted butter and the whipping cream. Using a spoon, stir together just until the mixture is combined.

Using a large cookie scoop (or a spoon) drop the dough in mounds on the baking sheet. Depending on the size you will get between 10 and 12 scones. Brush the tops of the scones with the melted butter and lightly sprinkle the coarse sugar on the top.

Bake the scones for 15-18 minutes or until the tops are lightly browned. Make sure you rotate the pan half way through. Remove the scones from the oven and transfer them to a wire rack to cool completely. Store in an air tight container once cooled.

Note: Once you have formed the scones into dough balls, you can pop the pan into the freeze to freeze the scones. Once frozen, store them in an air tight container (or zip lock bag) in the freezer. To bake the frozen scones remove from the freezer, place them on a baking sheet lined with parchment paper and bake 20-25 minutes at 350 degrees or until lightly browned.

Source: from Mary Quite Contrary Bakes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s