Teresa's Recipes
Decadent Chocolate Chip Scones
Indulge in the ultimate treat with these decadent chocolate chip scones, perfectly flaky and rich, making them an irresistible choice for breakfast or a delightful afternoon snack. These scones feature chunks of semi-sweet chocolate melted into buttery, tender dough, creating a delightful contrast to the crisp exterior. Enjoy them fresh from the oven with a dollop of clotted cream or a sprinkle of sea salt for an elevated experience. Historically, scones have been a staple of British tea culture since the 16th century, and these chocolate chip variations add a modern twist to a beloved classic.
Ingredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, cold and cubed Unsalted butter
- 1/2 cup Heavy cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 3/4 cup Chocolate chips
Dietary Notes
- Servings: 8
- Dish Type: Breakfast/Dessert
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 280
- Fat: 15g
- Carbs: 30g
- Protein: 4g
- Sodium: 200mg
- Sugar: 8g
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, ensuring that some larger pieces of butter remain for flakiness.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together, being careful not to overwork the dough.
- Shape the dough into a circle about 1-inch thick and cut it into 8 wedges. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
- Bake for 18-20 minutes, or until the scones are golden brown on top.
- Allow the scones to cool on a wire rack before serving, and enjoy with clotted cream, butter, or a sprinkle of sea salt for an extra touch.