Chocolate Chip Scones

5 from 1 vote

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This chocolate chip scones recipe makes 16 flaky scones overloaded with chocolate. Making scones with heavy cream and butter and chocolate chips give you the perfect scone for breakfast, tea, or any time.

Prep Time40

Cook Time18

Total Time58

Course: Breakfast

Cuisine: Unspecified

Servings:

Calories: 401kcal

Author: Joanne Stekler

Equipment

Stand mixer

Ingredients

4½ cups (562 grams) unbleached all-purpose flour
½ cup (100 grams) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (8 ounces) unsalted butter, cold, cut into ½ inch cubes
2 cups heavy cream
1 cup milk chocolate chips or other chocolate chips or chunks

Instructions

Preheat the oven to 400°F.
Combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) in the mixing bowl.
4½ cups (562 grams) unbleached all-purpose flour, ½ cup (100 grams) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Add the butter and mix on low speed for 1 minute until the butter is flattened.
1 cup (8 ounces) unsalted butter, cold, cut into ½ inch cubes
Add the heavy cream and mix until the mixture just starts to come together.
2 cups heavy cream
Add the chocolate chips to the scone dough and mix on low speed just until incorporated.
1 cup milk chocolate chips
Turn the mixture out onto a clean, lightly floured countertop, and knead very briefly to make sure the dough comes together uniformly.
Roll the chocolate chip scone dough out into a rectangle 1 inch thick, approximately 8 inches by 12 inches. But don't worry about being too exact.
Fold the dough into thirds like a business letter, and turn it 90 degrees.
Repeat the prior step, rolling the dough out, folding it into thirds, and turning it 90 degrees, for a total of four turns. The edges will become straighter and more even with each turn.
After the last turn, roll the dough out one last time to a rectangle of 8x12 inches. Using a bench scraper or knife, cut the dough lengthwise so you have two 4x12 inch rectangles. Then cut each 4 inch by 12 inch rectangle three times crosswise so you now have eight 4 inch by 3 inch rectangles. Finally, cut each rectangle along the diagonal so you have 16 right triangles (3 by 4 by 5 inches - Pythagoras would be quite happy). See photo for reference.
Lay out the 16 triangles on two baking sheets covered with silicone or parchment paper and bake for 18 to 20 minutes, until the tops are just starting to brown and the scones feel slightly firm.
Remove immediately from the baking sheet and cool on a rack.

Notes

When making these chocolate chip scones, try to work the dough as lightly as possible and prevent the heavy cream butter from getting warm. If your kitchen is hot, you might need to put the dough into the refrigerator for 15 minutes between turns.

Feel free to substitute raisins, dried cranberries, or other nuts or chips in place of the chocolate chips in these scones.

Nutrition