Chocolate Chip Scones

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Chocolate Chip Scones

star rating (15) rate this recipe »
Published prior to 2008

Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren’t overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments.

For ultra-tender texture, we like to use one of our lower-protein pastry flours in these scones. Use all-purpose if that’s what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.

2 1/2 cups (9 ounces) King Arthur Unbleached Pastry Flour or Mellow Pastry Blend (9 3/8 ounces)
heaping 1/2 teaspoon salt
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons baking powder
6 tablespoons (3 ounces) unsalted butter, cut into pats
3/4 cup (6 ounces) cream–half and half, light, heavy, or whipping
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups to 2 cups (9 to 12 ounces) chocolate chips
coarse white sparkling sugar or demerara sugar, for topping

Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet.

In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.

Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.

Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.

Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you’ll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.

Bake the scones for 20 minutes, until they’re golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes. Yield: 16 to 18 3" scones (depending on the amount of chips you use).

Variation: Make cute little bite-sized (1 ¾") scones by using a 1 ½" cutter. Reduce the oven time to about 13 minutes, baking until scones are a light golden brown. Yield: about 40 to 45 scones, depending on the amount of chips you use.

Reviews

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  • star rating 01/28/2015
  • Lori from Lancaster, PA
  • I've made these at least a dozen times. They're easy and they always turn out great. I follow the directions exactly accept I use gluten free flour. The only thing I would change is the baking time. 20 minutes tends to make them a little too dark. Yum!
  • star rating 01/18/2015
  • FrannyZ from KAF Community
  • I have tried making these a few times. When I follow the instructions exactly (even using a scale to measure the ingredients), the dough is impossibly sticky and difficult to work with. They taste great, but are pretty sad looking.
    I'm sorry this recipe caused you some difficulties. We'd love to help you troubleshoot this or any recipe at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 12/04/2014
  • Lauren from Atlanta
  • Easy to prepare, fabulously crunchy on the outside and fluffy on the inside. These chocolate chip scones are my go-to recipe for a semi-sweet, completely satisfying treat. I have yet to find someone who didn't like these scones.
  • star rating 09/22/2014
  • dwcrna from KAF Community
  • Soooo good and very easy. The sugar on top adds a nice touch. My husband commented on it. Will be baking these again!
  • star rating 05/20/2014
  • from
  • I baked only a modified version but these came out great. I used KAF self-rising flour and omitted the salt and leaving. Based on a suggestion someone posted, I grated frozen butter - this works great. The mixture was a little on the wet side, so I patted it out it to a circle and baked as one large scone at a slightly lower temperature. Drop scones would probably work too.
  • 11/23/2013
  • Neomi from KAF Community
  • could i bake this with whole wheat pastry flour?
    While we haven't yet tested these with whole wheat pastry flour, it sounds like a wonderful idea to me.~Jaydl@KAF
  • star rating 01/06/2013
  • Michelle from NYC
  • I made these with fat free lactiad (it was all i had in the house) instead of cream... They were still amazing... My husband loved them... They were light and tasty. I used the King Arthur scone pan (got is as a holiday gift), it made the whole process so easy, mix, throw in pan, bake... No real messy cleanup...
  • star rating 02/21/2012
  • courtlyn from KAF Community
  • I loved this recipe - tender scones with lots of chocolate flavor. The coarse sugar really puts these over the top and makes them look like they're from a bakery. I did notice a typo in the recipe. The directions state to use a 2" round cutter, but the yield says "16-18 3" scones."
  • star rating 01/13/2012
  • Mo from NC
  • Really good. I tried scones once but they were like hard little rocks. These are light and fluffy. The dough was not sticky but crumbly, so I just kneaded it a few times.
  • star rating 06/23/2011
  • sweething from KAF Community
  • I like making scones because they are quick to prepare and they keep well. I used the espresso choc chunks. My husband ate 4 of these at once! I used the KAF Queen Guinivere cake flour since I didn't have pastry flour. The only thing I will change is shaping them the traditional way, into triangel wedges from the round. If you love chocolate you will love these!
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