Here’s a scone recipe for all of you chocolate lovers out there! I actually made these for a dessert after dinner one night and then had some extra for breakfast the next morning. I love waking up to coffee and scones. Delicious! These scones are loaded with mini chocolate chips and topped with a raw sugar for a nice sweet crunch on top.
Chocolate Chip Scones
You’ll love Chocolate Chip Scones for breakfast!
- 18 ounces of all purpose flour or 510 grams (4 1/4 cups)
- 1/2 tsp salt
- 1 1/2 Tbsp baking powder
- 4 oz about 115 g unsalted butter
- 2 large eggs
- 1.5 tsp vanilla
- 3/4 – 1 cup half and half
- 1/2 cup granulated sugar
- 1 cup mini chocolate chips
Egg wash
- 1 egg
- 1 tbsp water
- 1-2 tbsp Demerara or Turbinado sugar
- Preheat oven to 400 F or 200 C
Cut 4 oz of cold butter into chunks and put it into freezer to keep very cold –only for about 5 minutes.
In a large bowl stir together flour, salt, and baking powder. Place the cold butter into the flour mixture and cut the butter into the flour using a pastry cutter.
You want the butter to be about the size of peas. You can also do this by pulsing it in a food processor but you need to be careful not to over process the butter. If you use a processor just pulse the mixture a little at a time until your butter is the size of peas.
- Stir the sugar into the flour mixture.
- Stir the chocolate chips into the flour mixture.
- Gently whisk the two eggs in a small bowl or cup and add the vanilla to the eggs and stir.
- Stir the eggs/vanilla and about 1/2 cup of the half and half into the flour. Gently stir.
- Only add as much of the half and half as you need to bring the dough together. It will probably be somewhere around 3/4 cups. You may not need a full cup. The dough will be very dense and not wet. It should still be just slightly crumbly to where you can form it together with your hands.
- Form the dough into a large circular disk about 1/2 inch high. (1.3 cm) It will be somewhere around 9 inches across. (23 cm) It doesn’t need to be perfect.
- Cut the disk into 8 equal pieces. The easiest way is to cut it in half across the middle. Cut it in half again in the opposite direction. You should now have 4 large quarters. Cut each in half and you will have your 8 scones.
Carefully move the scones to a parchment lined baking sheet.
Whisk together 1 egg with a tbsp of cool water. Brush the egg wash over each scone. (You will not use all the wash – you just want a thin coat on each scone.)
Sprinkle the Demerara or Turbinado sugar over the top of the scones.
- Bake for 18-22 minutes. The tops should turn golden brown.
Enjoy!
