Chocolate Chip Scones, delightfully rich and tender with butter and cream, are mildly sweet letting the chocolate steal the show. Easy to make, delicious with tea, or coffee, and addictive for snacks.
Like, you might want to put them out of sight once baked. From personal experience, do NOT keep them in eyesight.
Sigh. These Chocolate Chip Scones are just… that… good.
Afternoon Tea and Chocolate Chip Scones
These Chocolate Chip Scones are a sweeter version than most scones, but a delightful mix of the two in our book.
Cutting Butter into Flour
When I was a beginner baker, this was the most difficult part for me. I roll my eyes because honestly, I don’t know why I thought it was hard. Perhaps I paid too much attention to the size of the butter crumbs in the dough.
With years of experience now, I realize it’s a rather forgivable process.
Here are 3 ways to easily cut butter into the flour.
- Use a pastry cutter and work the butter into the flour until it has uneven chunks of butter remaining but not bigger than a larger pea.
- Two knives can be used in lew of a cutter. Work the flour with the knives until it becomes crumbly.
- A food processor makes this job seconds. Just be careful not to overmix. Literally, a few pulses are all you need. Then bring the dough together on a floured surface.
How to Eat a Scone
Did you know there are rules to eating scones?
For instance, a scone is never to be cut or eaten with a fork. It’s to be broken and eaten with your fingers. Which makes sense when you think about the food served for tea. Most of which is categorized as finger food, finger sandwiches and the like.
But you’re making these delightful little morsels at home, so you get to make the rules.
2 Ways to Make Chocolate Chip Scones
I love to serve mini scones. I think they’re perfect for tea!
However, it’s also appropriate to have coffee house size scones too. Or if this is the main attraction for tea, coffee, or dessert.
Mini Chocolate Chip Scones
If you’re making mini scones, divide the dough in half. Make two circles about 5 inches in diameter. Then cut each circle into 8 wedges, resulting in a total of 16 scones. Bake for 12 to 14 minutes or until the scone edges begin to brown.
Coffee House Size Scones
To make the larger scone, do not divide the dough. Simply shape it into an 8 to 9-inch circle and cut into 8 wedges. Bake for about 20 minutes or until the edges begin to turn golden brown.
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, cold and diced
- 3/4 cup mini chocolate chips, heaping
- 1 large egg
- 1/2 heavy cream, plus more for brushing the tops
- 1 teaspoon vanilla
- Preheat the oven to 400°F. Line a baking sheet with parchment or lightly grease and set aside.
- In a medium-sized bowl, whisk the flour, sugar, salt, and baking powder until combined. Add the cubed butter, and cut into the flour mixture until it is unevenly crumbly. You can do this with a pastry cutter, 2 knives, or with a few pulses in a food processor.
- In a separate bowl, whisk together the cream, egg, and vanilla. Add to the dry ingredients along with the mini chocolate chips. Mix to form a moist dough.
- Transfer the dough to a floured surface and pat into an 8" circle. Or for mini scones, divide the dough in half and then form two 5" circles. Cut the circle or circles into 6 wedges and transfer carefully to the prepared baking sheet. Brush the dough with additional heavy cream and sprinkle heavily with sugar or coarse sugar.
- Bake in the preheated oven for 14 to 18 minutes, or until the edges are beginning to turn golden brown. If the scones are large, it may take up to 20 to 22 minutes to bake.
- Let the chocolate chip scones cool before icing, if desired, with instructions in the Notes section.
For the icing:
- 1 1/2 cups confectioner's sugar
- 1/2 teaspoon vanilla
- 2-3 Tablespoons water or milk
- Once scones have cooled, stir the confectioner's sugar, vanilla and 2 Tablespoons of water or milk in a small bowl. Add additional water or milk until you get the desired consistency. I used 3-4 Tablespoons for a thick, but still drippy glaze.
- Ice the scones. Allow the icing to set. Serve.
- Store in an airtight container at room temperature.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 198mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g