Description
Make tender, buttery chocolate chip scones at home with this simple recipe. This method produces bakery-quality scones, finished with a sweet vanilla glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- For the Glaze: 1 cup powdered sugar
- For the Glaze: 2 tablespoons milk or cream
- For the Glaze: 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the chocolate chips.
- In a separate small bowl, whisk together the 1/2 cup heavy cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 equal wedges or use a round cutter for individual scones. Place the scones on the prepared baking sheet.
- Brush the tops of the scones lightly with the remaining 1 tablespoon of heavy cream.
- Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on a wire rack for at least 15 minutes before glazing.
- To make the glaze, whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk, a few drops at a time, if the glaze is too thick.
- Drizzle the vanilla glaze over the cooled scones. Allow the glaze to set before serving.
Notes
- Keep your butter very cold for the flakiest texture.
- For a bakery look, you can gently brush the tops with an egg wash (1 egg beaten with 1 teaspoon water) instead of cream before baking.
- If you prefer thicker scones, pat the dough into a 1-inch thick circle before cutting.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 22
- Sodium: 250
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 65