Tender Buttery Chocolate Chips (Print)
Buttery scones filled with chocolate chips for a tender, flavorful start to your day or a quick snack.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus more for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semisweet chocolate chips
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together the cream, egg, and vanilla extract until fully combined.
05 - Pour the wet ingredients into the flour mixture. Stir gently with a spatula or wooden spoon until just barely combined. The dough should still appear shaggy and slightly dry.
06 - Fold in the chocolate chips, mixing just until evenly distributed. Be careful not to overmix as this will result in tough scones.
07 - Turn the dough out onto a lightly floured work surface. Gently pat it into a 1-inch thick circle, handling the dough as little as possible.
08 - Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart.
09 - Brush the tops of each scone with a thin layer of additional heavy cream to promote golden browning.
10 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11 - Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely to room temperature.
# Expert Suggestions:
01 -
- The dough comes together in under fifteen minutes, but these taste like you spent all morning on them
- That moment when you break open a warm scone and melted chocolate spills out is basically pure happiness
02 -
- Overworking the dough makes tough scones, so stop mixing the moment everything comes together
- Cold ingredients are non-negotiable, warm butter means flat, dense scones instead of flaky ones
03 -
- Use a sharp knife and press straight down when cutting wedges to get clean edges that rise beautifully
- Space scones at least 2 inches apart on the baking sheet so heat can circulate evenly