Tender Butter Scones Chocolate Chips (Printable Version)
Buttery, tender scones studded with chocolate chips, perfect for morning or tea time.
# What You Need:
→ 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:
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 well blended.
03 - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together the cold heavy 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 combined. The dough should be slightly shaggy but hold together.
06 - Fold in the chocolate chips, mixing just until evenly distributed. Avoid overworking the dough to ensure tender scones.
07 - Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch thick circle, approximately 7 inches in diameter.
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. Bake for 16-18 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
10 - Allow scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- These come together in under 30 minutes with ingredients you probably have in the fridge right now
- The texture is impossibly tender and light, nothing like the dry hockey pucks from coffee shops
- Theyre equally brilliant with morning coffee or afternoon tea, and freeze beautifully for lazy weekends
02 -
- If your butter starts melting into the flour mixture, pop the whole bowl in the freezer for 10 minutes before proceeding
- Overmixing is the enemy of fluffy scones, work quickly and stop as soon as the dough comes together
- These are at their absolute best within hours of baking, though theyll reheat beautifully in a 350°F oven for 5 minutes
03 -
- Freeze your butter for 30 minutes before starting, then grate it into the flour mixture for the easiest incorporation
- If your dough feels impossibly sticky, flour your hands instead of adding more flour to the dough itself