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Chocolate Chip Scones

Chocolate Chip SconesIn my opinion, fewer things make a finer morning breakfast than a cup of coffee accompanied with a delicious scone.  Although I’ve enjoyed a handful of different scone recipes in the past, I believe I have finally perfected the ultimate dough formula in these chocolate chip scones.  Everyone has different tastes, but my favorite type of scone is delicate and flaky in texture, and is buttery while lightly sweetened.

This is one recipe where I no longer use a stand mixer in order to avoid over mixing the dough.  Careful handling of the dough ensures a lighter and more airy scone.  So, I stir this one by hand and then use the drop method just like I’m making cookies.

Chocolate Chip Scones3Another trick to this particular formula is to make certain you are using good chocolate chips.  This does not mean paying a pretty penny.  In a recent episode of Cook’s Country, they taste tested chocolate chips and concluded that these chips were by far the best.  I have to agree, and at only 20 cents more than the Nestle brand at my local grocery store, the favored Ghirardelli 60% cacao bittersweet chocolate chips are now my pantry staple.  They have less sugar which brings out more of the chocolate flavor while the other brands are too smokey, too sweet, or too complex.

Chocolate Chip Scones2Since this creates a large amount of scones (almost 2 dozen) bake up a batch one morning and immediately freeze the leftovers to preserve the freshness.  Then, any time you’re ready to get one out with your morning coffee, toss one in the microwave on a paper towel for about 30 seconds.  They’re perfectly good this way, too.

Chocolate Chip Scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 1/2 to 2 dozen scones

Serving Size: 1 scone

  • 3 1/4 cups flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons cold butter, diced
  • 2 cups chocolate chips
  • 2 cups heavy whipping cream

Preheat the oven to 375?F. Line cookie sheet with parchment paper or silicone liner.

Using a wooden spoon, stir together the flour, sugars, baking powder and salt in a large mixing bowl. Cut the butter into the flour mixture, using a pastry cutter or fork, until the mixture resembles coarse crumbs.

Stir in the chocolate chips. Add the whipping cream to the flour mixture and stir just until the ingredients are moistened. Do not over mix! Drop the dough by large tablespoons onto prepared baking sheets, about 2 inches apart. Bake for 20 minutes. Let cool on wire rack.

To freeze: Place completely cooled scones into labeled freezer bag. When ready to enjoy, microwave one scone on a paper towel for 20 to 30 seconds.

http://www.seededatthetable.com/2011/08/25/chocolate-chip-scones/

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Comments

  1. Oh yum!! I love scones, I love chocolate chips, this is a match made in heaven.

  2. I can’t remember the last time I made scones. I need to remedy that soon!!

  3. Your scones look so tasty! Chocolate chips are a great addition, too :) I love the simplicity of not having to roll out the dough

  4. These scones sound delicious. I will be giving your recipe a try and thank-you for not publishing the nutrition information.

  5. i tried these last night and HOLY COW!!! my family LOVES THEM!!!

  6. Just made these. They are delicious! So much so, that my hubby to be has already gone back for his second one in 2 minutes! Last time I made scones (your lemon kind) I used almond milk instead of buttermilk and they turned out bland and not so good, so he was pretty skeptical of these. It definitely makes a difference what ingredients you use! Thanks for posting these :) They’re going in my recipe box!

    • Hubbies (and fiances) are our best critics, huh? :) And, yes, the ingredients you use are definitely important and can make a difference for sure!

  7. I have been looking for a good drop scone recipe. Do you think you could substitute fruit into this recipe for the chocolate chips?

    • Hi Joan,
      You can! :) I would suggest using dried fruit, though, to ensure the liquid from fresh fruits do not alter the texture of the dough. Although, fresh (not frozen) blueberries should work just fine. I should try this, myself! :)

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