Easy Chocolate Chip Scones
Melt in your mouth chocolate chip scones! Super simple -- no grating butter or complicated shaping -- and ready to bake in about 10 minutes.
Ingredients
- 1 and 1/2 cups plus 2 tablespoons (195 grams) all-purpose flour
- 1/4 cup (49 grams) granulated sugar
- 2 teaspoons baking powder
- pinch coarse sea salt
- 1 cup (6 ounces, 170 grams) chocolate chips or chunks
- 1 cup (237 mililiters) heavy cream
- 1 tablespoon (14 grams) butter melted
Instructions
- Preheat the oven to 375 degrees F (190 C). Line a baking sheet with parchment paper or silicone baking mats and set aside.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk briefly to blend. Add the chocolate and stir to combine. Pour in the cream, stirring just until a craggy dough forms. Knead the dough very briefly with well-floured hands, just until it is evenly combined.
- Use your hands to gently shape the dough into a flat disk, then cut the disk into 8 wedges, just like a pizza. Transfer wedges to prepared baking sheet. Brush each one lightly with melted butter; sprinkle with a bit more granulated or raw sugar, if desired.
- Bake scones for 18-20 minutes, until the tops are lightly browned. Let cool about 10 minutes, then serve or transfer to a wire rack to cool completely.
Notes
- Alternative Shaping Method: Using a large dough or ice cream scoop, drop rounds of dough onto the prepared baking tray. Brush with butter and proceed as directed.
- Storage: Scones keep well in an airtight container for 2-3 days on the counter.
- Freeze Before Baking (the best!): Shape dough into drops or wedges and place on a parchment-lined baking sheet or plate. Transfer to the freezer for about 1 hour. This flash freezes the scones so they don't stick together. You can then layer them in a freezer bag or container and freeze up to 4 months. Bake straight from frozen, just adding 3-4 minutes to the baking time.
- Freeze After Baking (still good!): Allow scones to cool completely, then transfer to a freezer bag or container and store for up to 2 months. Thaw overnight in the fridge or on the counter. To mimic the fresh-baked effect, warm scones in the microwave for 20 seconds or pop them into a 250°F oven for 10 minutes or so.
- Recipe: Adapted from Hersheys.
Nutrition Estimate
Calories: 347 kcal, Carbohydrates: 38 g, Protein: 4 g, Fat: 19 g, Saturated Fat: 14 g, Cholesterol: 44 mg, Sodium: 339 mg, Potassium: 290 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 480 IU, Vitamin C: 0.3 mg, Calcium: 134 mg, Iron: 1.5 mg
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