Chocolate chip scones
Updated: Apr 6
Scones are a new adventure for me, and I'm excited to share our first version! These ones are packed with mini semisweet chocolate chips for a sweet burst of flavor, and the scone itself is crunchy on the outside with a soft and flaky center. I know people have strong scone opinions, so if you're looking for crunchy all the way through - you'll want to go elsewhere (or instead try something like my chocolate chip shortbread cookies).
I was pretty intimidated to try making scones for the first time, but I've found that they're actually quite easy and quick if you trust the process. I used a pastry cutter and highly recommend buying one if you don't have one already. You could also use a fork, your hands, or even a stand mixer at the slowest speed. However you cut your butter into your flour mixture, you'll just want to move quickly so that your butter remains cold.
After you cut your butter into your dry ingredients, you'll whisk your wet ingredients and use a spatula or large spoon to combine everything together until a rough dough forms. It'll be a bit sticky, so with an extra sprinkle of flour you'll pat your dough into a circle about 7 to 8 inches wide. You can use any tool you'd like to cut your scones into 8 triangles, I used a pizza cutter, then place your triangles into the fridge for a short chill and bake!
I chose to use mini semisweet chocolate chips for this recipe and really liked how they came out. I've also tried them with your typical chocolate chips and those work well too if you can't find the mini ones, or of course you could even swap in a different type of chocolate!
I haven't yet tried baking these from frozen, but once I do I promise I'll update the recipe! These definitely taste best when fresh and warm, and you could also freeze the fully baked scones and defrost in the microwave in a pinch. This recipe is meant to make 8 larger scones, but you could also make 12 smaller scones - I'll provide guidance for that at the end!
2 cups all purpose flour 240g
1 tablespoon baking powder
1/3 cup granulated sugar 64g
1 teaspoon salt
1 sticks (1/2 cup, 8 tablespoons) unsalted butter 113g
1/2 cup milk (whole milk if you have, or 2%)
1 large egg
1 teaspoon vanilla extract
1 cup mini semisweet chocolate chips 240g
Total time: About an hour including chill time Prep time: About 10 minutes Bake time: 18-22 minutes Chill time: 15 minutes
Pastry cutter optional but recommended
Cooking instructions: In a large bowl, combine your dry ingredients - flour, baking powder, sugar and salt.
Cut your cold butter into large cubes and toss into your dry ingredients. Use a pastry cutter, a fork, or even your hands to cut your butter into your dry ingredients. You want to move quickly so that your butter remains cold and you should still see chunks of butter in your mixture, though reduced in size.
Next, in a separate small bowl or cup whisk together your wet ingredients - milk, egg, and vanilla extract. Pour your wet ingredients into the center of your butter and flour mixture and use a spatula or large spoon to combine your mixture. As your mixture starts to come together, add in most of your mini chocolate chips (you can reserve some to top your scones with).
Once your mixture has formed a shaggy dough, add your dough onto a flat and lightly floured surface and knead just a few times, not overworking it but until it comes together. Use the palms of your hands to then form a circle of dough that's about 7 to 8 inches wide. If it feels too sticky, you can sprinkle a pinch of flour on top to help.
If you chose to reserve some chocolate chips, sprinkle them on top of your dough and lightly press down to secure.
Next, use a sharp tool (I chose a pizza cutter, but a bench scraper or sharp knife will work great) to cut your circular mound of dough into 8 triangles. Place your scones spaced out onto one or two cookie sheets lined with parchment paper. Put your scones into the fridge to chill for about 15 minutes (up to 30 minutes).
While your scone dough is chilling, preheat your oven to 375 degrees.
Place your scones into the oven to bake for 18-22 minutes and remove once your scones are lightly golden on the top and golden on the edges. They will taste best when fresh out of the oven!
To make 12 smaller scones: Once you've made your dough, divide it in half and create two circular disks. Cut each disk into 6 small scones, 12 in total. Allow your scones to chill in the fridge and then bake at 375 for 13-16 minutes or until lightly golden on the top and golden on the edges.
Carb and serving info: Carbs per serving (1 of 8): 52
Carbs per serving (1 of 12): 35 Carbs for full recipe: 417
Carbs from chocolate: 160 (adjust this if you use a different type of chocolate!)
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.