One of my favorite parts of my day is getting to drink my morning cup of coffee on my porch with a homemade scone and get my mind ready for day. I think I normally choose the peaceful route after I have one of these scones. They are delicious and pair so well with a good cup of coffee that I miss them when I don’t have them. So look forward to more scone recipes coming soon because I’ve made a lot of scones recently.
These are fairly simple to make and I have even made them start to finish before I even leave for work(it was because I wanted one for my coffee that morning and I was out). The only thing to note on these is the pan. I highly recommend a mini scone pan. Nordic Ware makes an excellent one. I’m not sponsored at the moment but I would still use their products even if they wouldn’t sponsor me. But they can be made without the pan so if you don’t want another pan, make them without and see how you like it. Though I am sure you will want some prettier looking scones soon enough.
Chocolate Chip Scones
The other half for your morning cup coffee and enjoying a beautiful fall morning.
Ingredients
- Dough
- 2 3/4 cup (330 grams) of All-Purpose Flour
- 1/3 cup (67 grams) of Sugar
- 3/4 teaspoon (3 grams) of Salt
- 1 tablespoon (12 grams) of Baking Powder
- 1 stick (112 grams) of Cold Unsalted Butter
- 1 cup (170 grams) of Mini Semi-Sweet Chocolate Chips
- 2 Eggs (100 grams)
- 2 teaspoons of Vanilla Extract
- 1/2 cup (113 grams) of Milk
- 2 teaspoons of Milk
- 2 tablespoons of Sugar
Toppings
Directions
- In a large mixing bowl, add in the flour, sugar, salt, and baking powder. Stir until combined.
- Cut the butter into small cubes, about the size of a pea, and add to the flour mixture. Work in the butter until the mixture is crumbly but it does not have to be perfect. I normally break up the butter and try to get as much flour covering the butter as possible. Breaking apart the butter cubes with my fingers until I get a semi uniform texture. About 5 minutes should do the trick.
- Add in the chocolate chips and stir to combine.
- In a separate bowl, whisk together the eggs, vanilla, and milk. Whisk until combined. Then add to the flour mixture.
- Mix everything together with a spatula until a dough forms. You may need more milk, add in only a teaspoon at a time because it will go from really dry to wet very quickly. The dough should be more on the drier side but you want all the flour moist.
- I recommend using a scone pan as you will get the best looking scones but I will go over how to make them without as well. For the scone pan, using a cookie scoop, scoop in about a tablespoon of dough and press into the pan. Repeat until the pan is full.
- If you do not have a scone pan, split the dough into two dough balls and then flatten into circles about 6″ in diameter. Then using a bench scrapper, split each circle into six wedges and separate them from each other with a small gap.
- For either method, then brush each scone with a little bit of milk and sprinkle with sugar.
- Place the scones into the freezer for 30 minutes or so to rest. This will give the best texture. More flaky and tender.
- Bake in the oven at 425F for 20 minutes or so until they are a light golden brown. Remove form the pan and let them cool.
- To store, wait until they are completely cool place them in an airtight container and they will store at room temp for a few days.
Nutrition
Per Serving:
240 calories;
13g fat;
32g carbohydrates;
5g protein;
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