Easy Chocolate Chip Scones Recipe
Prep Time
25 mins
Cook Time
35 mins
For something simple and delicious, try my cheerful Chocolate Chip Scones recipe! Have you ever met something that couldn't be improved with chocolate chips?
Course:
Breakfast
Cuisine:
American
Servings: 8 scones
Ingredients
- 3 ½ cups (18oz/497g) all-purpose flour
- ¼ cup (2oz/60g) granulated sugar
- 5 teaspoons baking powder, leveled
- 1 generous pinch of salt
- ½ cup (4oz/115g) cold butter, finely diced
- 1 ¼ cups (7 ½ oz/213g) semi-sweet chocolate chips
- 1 egg
- ¾ cup (6floz/170ml) whole milk
- ¼ cup (2floz/57ml) heavy cream
- Milk for glazing
Instructions
-
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
-
In a bowl, whisk flour, sugar, baking powder, and salt together.
-
Cut cold butter into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse breadcrumbs. Stir in chocolate chips.
-
In a separate bowl, whisk egg, milk, and cream together and pour into the flour mixture. Stir quickly until the dough just comes together.
-
Transfer dough onto a floured surface and knead a few times just until a smooth dough is formed.
-
Pat dough into a thickness of a generous 1 1/2 inch, cut out circles with your biscuit cutter, and place on the prepared baking sheet.
-
Place the tray in the refrigerator for 15 minutes to allow the dough to firm up.
-
Glaze the tops of the scones with the milk and bake for 35-40 minutes, or until tops are golden and they sound a bit hollow when tapped.
-
Let cool on the baking sheet for a few minutes and then transfer onto a wire rack to finish cooling. These scones are delicious on their own, and also wonderful with jam! Don't forget the Irish tea!
-
Store fully cooled scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Defrost in a warm oven (300°F/150°C).