chocolate chip scones

Mini Chocolate Chip Scones with a sweet vanilla glaze

Mini Chocolate Chip Scones

all purpose flour ((465 grams))

sugar ((100 grams))

baking powder ((18 grams))

salt

unsalted butter (frozen is better (226 grams))

heavy cream ((237 milliliters))

vanilla extract

mini chocolate chips

sugar

Tablespoon milk ((30 milliliters))

vanilla extract (optional)

Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.

In large bowl, combine flour, sugar, baking powder and salt.

Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory -- you can use cold butter cut in with a pastry cutter).

Measure out heavy cream in measuring cup and add vanilla extract. Stir gently.

Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.

Once dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface

lightly knead the dough and chocolate chips together until you are able to form a ball.

Break the dough into 4 even pieces and round each one out into a disk about 5" wide.

Cut each into 8 wedges and transfer to cookie sheet.

Bake on 375F (190C) for 14-16 minutes.

While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.

Once scones are cooled, dip, drizzle or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.

These easy chocolate chip scones are the British version of a biscuit, making them slightly sweet and buttery with a crumbly edge.

Chocolate Chip Scones

all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

unsalted butter, cold

chocolate chips

buttermilk

tsp vanilla extract

Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 

Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the chocolate chips.

In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense.&nbsp;

Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 1/2 inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).&nbsp;

Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with sugar.

Bake for 22-25 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.

https://www.youtube.com/watch?v=OWnQaTOjzg4

These easy chocolate chip scones are the British version of a biscuit, making them slightly sweet and buttery with a crumbly edge.

Music: https://www.shinyheadsproductions.com/

These chocolate chip scones are crispy chocolate chip cookies in scone form! They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

(250 grams) all-purpose flour

2 and 1/2 teaspoons baking powder

cinnamon

teaspoon salt

(1 stick; 115 grams) unsalted butter, frozen

(120 milliliters) heavy cream (plus 2 Tbsp for brushing)

(100 grams) packed light or dark brown sugar

(225 grams) mini chocolate chips*

Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before enjoying. Dust with confectioners&#8217; sugar if desired.

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

I wanted to try something different and have recently started finding great recipes on Sally's Baking Addiction, so I searched for  scone recipes and came across the one for Chocolate Chip Scones.  Simple ingredients, easy to follow directions and not very time consuming.  Although we have not tasted them yet, they look great and the aroma is wonderful!  I'm excited to try them with a glass of milk or cup of coffee!  Thanks, Sally!  You have become my number #1 site when I'm looking for recipes.

Hi!  Love the chocolate chip scones!!
Is it possible to grate the butter, freeze it, then use it later that day or the next to make the recipe?
Thanks so much for sharing this great recipe.

I gave my pan a try and it worked great. After I mixed the dough in the bowl, I filled each space with dough.  I didnt press it down so it was flat. I did brush the cream on top and sprinkled with sugar. I baked for 22 minutes.

Hello, I love your scones.
I want to make white chocolate and lime scones, but i do not know if i should just use lime zest or if i should also add lime juice. I'm worried about the integrity of the batter.

Hi lovely recipe, I made may times with great  results. But today I tried doubling the recipe with a fail. Do I need to adjust the butter ratio? I followed the recipe direction chilling and all. The dough seem to take longer than the suggested bake time and it started oozing butter around the biscuits.

I made this recipe as directed and turned out great.  Thank you!  I need them a touch smaller for a baby shower so thinking about making 2 6” discs and cutting them in 6 to get 12 smaller scones.  Have you tried making them smaller and do I need to change anything?

I haven't made scones in years. While I knew the key is to keep the butter very, very cold, and to have the grated butter coated in flour as quickly as possible (ie: kept from clumping), this recipe made perfect use of that knowledge and helped me make delicious chocolate chip scones!! I didn't have mini chips, so I did about 3/4 c white chocolate chips, 3/4 semi-sweet. They were delicious.

These were super easy to make and turned out amazing! I chilled the dough a little extra before shaping it into a disk. I'll use this base recipe for plenty of other toppings too :)

These were AMAZING! I have also made your lemon blueberry scones which are also ridiculous good! I had surgery on my left hand which made it a little challenging to mix everything, so I had my daughter great the butter earlier in the day and put it in the freezer. I will do this now every time I make scones. After mixing in to the dry ingredients It went back in the freezer while mixing the wet ingredients which I didn’t do with other batches. You could see the flex of butter in the dough and the scones came out with such a great true scone texture! The secret really is keeping everything as cold as possible. My next adventure will be the pumpkin scones. This year for Christmas I will be making batches of scones in addition to cookies for friends and neighbors. Thank you Sally for your amazing recipes!

Christmas version: I omitted the cinnamon and I added 1/2 tsp ginger, and 1/2 cup finely chopped candied ginger.  Delicious with a bit of spice!

https://www.youtube.com/watch?v=gMudz_qFu7E

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges!

Get the full recipe: https://sallysbakingaddiction.com/scones-recipe/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #scones

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Perfect Scones | Sally's Baking Addiction

Surprise your family with these delicious yet easy, coffee-shop style scones for a perfectly sweet, perfectly easy treat any time of day.

Original Bisquick™ mix

whipping (heavy) cream

vanilla

Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.

Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. 

Dip a knife in flour before cutting the scones to prevent the dough from sticking to the knife. Cut dough into 8 equal wedges, cutting into, but not through, the dough. This allows the wedges to bake as one large scone; they’ll be moister than scones baked separately. Bake until golden brown.

Bake about 12 minutes or until golden brown; carefully separate. Serve warm.

Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!

Skinny Chocolate Chip Buttermilk Scones

all purpose flour (Bob's Red Mill)

white whole wheat flour (Bob's Red Mill)

tbsp baking powder

tbsp butter

cooking spray

egg white (lightly beaten)

tbsp sugar

all purpose flour

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Egg white

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 375°F.

Combine the first four ingredients in a medium bowl, stirring with a whisk.

Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands.

Form dough into an 9-inch circle onto baking sheet, about 3/4" thick.

Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough and sprinkle evenly with sugar.

Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.

This is a great recipe. Quick, easy, healthier and everyone raved about how good they were. I will make these again and again.

I've made these numerous times and they are always a hit.  I don't keep buttermilk in the house but it's easy enough to sour some milk with lemon juice.   Thanks for the recipe!

Our oven is on the fritz but I have extra buttermilk and wanted to
make these. Any chance at an air fryer conversion?

This recipe was a mess!! The dough was so sticky, impossible to work with.  Half of it was getting left on my hands, and then I ended up using about another 1/4 cup of flour to make it work.
They are in the oven now, I really hope they taste good!!

I didn't have buttermilk, so I made my own with milk and vinegar.  These are really tasty and I will make them again.

This is my go to recipe for scones.  They are quick, freeze well and turn out great every time.  I  sometimes substitute cinnamon chips for chocolate chips and add cinnamon to the dry ingredients.  

Excellent, super yummy!  Had to use up some buttermilk, so I made these.  Didn't have the flour in the recipe, so I used regular all purpose, and it worked well.

I made these for the first time today and they were delicious and super easy!!

Is it possible to use this recipe with out the chocolate chips? I made these many times and they are always perfect.  My mom just asked me if I could make plain ones?  Like a vanilla scone.  Thank you.

Fluffy, crumbly and sweet, these buttery chocolate chip scones are the most delicious, most decadent breakfast. Long ferment them or make and bake them right away.

Sourdough Chocolate Chip Scones Recipe

oz roughly chopped semi-sweet bakers chocolate (plus 2 tbsp of flour to coat the chocolate)

baking powder

butter

heavy whipping cream or cold coconut cream (from a can)

eggs

sourdough starter (active

egg (whisked for egg wash)

Sprinkle of coarse sugar

Preheat the oven to 400 degrees F and prepare two baking sheets with parchment paper. Give the chocolate a rough chop, toss it in 2 tbsp of flour to coat it (this prevents the chocolate from sinking to the bottom while baking), and set aside.

In the bowl of a stand mixer with the paddle attachment, quickly mix together the flour, baking powder, and salt.

Cut up very cold butter into 1⁄2 inch cubes. I would recommend putting the butter in the freezer, after cutting it, for five minutes if you’re not sure if it’s cold enough. Add the cold butter and run the mixer on low until the butter is broken down to the size of peas, but no smaller. Be careful not to over mix at this stage.

In a medium separate bowl, whisk together the heavy cream or coconut cream, eggs, granulated sugar, and sourdough starter.

Pour the wet ingredients into the dry ingredients until just combined. Then add the chocolate and stir again. There may still be some dry flour at the bottom.

Dump the dough out onto a lightly floured cold counter and knead the dry flour until incorporated, being careful not to over knead. You want to see small pieces of unincorporated butter visible in the dough. if the dough is sticky at all feel free to add flour a tablespoon at a time. The dough should be easy to handle and not sticky.

Flour a rolling pin and roll the dough out on a lightly floured surface in a sheet approximately one inch thick.

Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.

You will need to re-roll the dough a few times to cut more scones. Arrange the unbaked scones across the two prepared baking sheets and brush scones lightly with whisked egg wash, then sprinkle generously with coarse sugar.

Bake for 20-22 minutes in a preheated oven and turn the baking sheet in the oven halfway through the bake time to ensure the scones brown evenly.

Really enjoyed this recipe! Wondering if it would be possible to freeze these? Thanks!

These scones are fluffy and delightful. My whole family raved over them! Thank you for this delicious, easy recipe!

These Chocolate Chip Scones are soft, tender, easy to make, and topped with a simple vanilla glaze. Perfect for breakfast or dessert!&nbsp;

(250 gram) all-purpose flour

(65 grams) granulated sugar

(85 grams) cold unsalted butter (, cubed)

(120 grams) mini semi-sweet chocolate chips

(120 grams) powdered sugar

(30 ml) milk

Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea-sized crumbs. Stir in the mini chocolate chips and set aside.

In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly.

Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick.

Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one. 

Brush the tops of each scone with a little bit of heavy whipping cream.

Bake at 400°F for about 20 minutes or until lightly golden brown (check at about 17-18 minutes if your oven runs hot). Remove from the oven and set aside to cool.

To make the chocolate chip scones:

In a separate mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, mix in a little extra milk. If the glaze is too thin, mix in a little extra powdered sugar until it has reached your desired consistency.

Evenly distribute the glaze between all 8 scones and allow to sit for 10 minutes for the glaze to harden.

To make the vanilla glaze:

Made these tonight. I used half AP flour and half cake flour. I’ll have to make some more every day!

This is a really good beginner recipe.  I was looking for a texture similar to a little bakery that closed down in my town a couple of years ago.  They were heavier and denser.  This recipe was light, softer and delicious as well.  Not what I wanted but a happy discovery all the same.

First time ever making scones from scratch - they turned out perfectly! Everyone in my house loved them. A new favorite recipe, thank you! 

Making my Second batch today.  Swapped chocolate chips for coconut flakes
This recipe is perfect!

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