Description
Deliciously tender and flaky chocolate chip scones made with a buttery dough, studded with mini and dark chocolate chips, then finished with a drizzle of melted chocolate and optional coarse sugar topping. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all purpose flour (plus 1/4 cup for flouring the counter)
- 1 rounded teaspoon baking soda
- 2 rounded teaspoons cream of tartar
- 2 tablespoons granulated sugar
- Dash of salt
Wet Ingredients
- 1/2 cup cold salted butter (plus an additional 1 tablespoon)
- 1 large beaten egg
- 3/4 cup buttermilk
Chocolate
- 3/4 cup mini chocolate chips
- 4 ounces dark chocolate chips
- 1/4 cup mini chocolate chips (optional, for topping)
Optional Toppings
- 2 tablespoons coarse raw sugar (optional)
Instructions
- Chill Bowl and Preheat Oven: Refrigerate a metal bowl for 5 minutes to ensure it is cold. Meanwhile, preheat your oven to 425°F (220°C).
- Combine Dry Ingredients: In the chilled metal bowl, add the 2 1/4 cups flour, baking soda, cream of tartar, granulated sugar, and a dash of salt. Stir to mix well.
- Prepare Butter: Cut the cold salted butter into small cubes or grate it using a cheese grater. Add the butter to the flour mixture.
- Cut Butter into Flour: Using a pastry cutter, incorporate the butter into the flour until the mixture resembles coarse crumbs. It’s fine if small chunks of butter remain, but snap any large pieces between your fingers to make them smaller.
- Add Wet Ingredients: Make a well in the center of the flour mixture and add the beaten egg and buttermilk.
- Mix the Dough: Using a wooden spoon or spatula, gently combine the wet ingredients into the dry until just blended. Avoid overmixing to ensure flaky texture. Fold in the mini chocolate chips.
- Shape Dough: Flour your countertop with about 1/4 cup flour. Turn the dough out onto the floured surface and gently turn it over so the floured side is on top. Shape the dough into a disk about 1 1/4 inches thick.
- Cut Scones: Using a sharp knife, cut the dough disk into 8 equal triangular wedges, like slicing a pie.
- Prepare Baking Sheet: Lightly grease a cookie sheet or line it with a nonstick baking mat. Arrange the scone triangles spaced slightly apart on the sheet.
- Bake: Immediately bake the scones in the preheated oven for 12 minutes, until golden brown. Remove and let cool on the baking sheet for 3-5 minutes.
- Cool on Rack: Transfer the scones to a wire rack to cool completely.
- Melt Chocolate: In a microwave-safe bowl, melt the dark chocolate chips by heating for 30 seconds, stirring, then continuing in 10-second increments stirring until smooth and fully melted.
- Drizzle and Top: Use a spoon to drizzle the melted chocolate over the cooled scones. Immediately sprinkle with the optional 1/4 cup mini chocolate chips and/or 2 tablespoons coarse raw sugar to garnish.
- Set and Store: Allow the chocolate to set thoroughly before storing the scones in an airtight container. Enjoy fresh or within a few days.
Notes
- Keep the butter and bowl cold to ensure tender, flaky scones.
- Do not overmix the dough to avoid tough scones.
- Using both mini and regular dark chocolate chips provides varied texture and rich chocolate flavor.
- Coarse raw sugar adds a delightful crunch and sparkle on top.
- Scones are best enjoyed the same day but can be stored airtight for up to 3 days.
- Reheat gently in the oven or microwave before serving for a fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: chocolate chip scones, breakfast scones, easy scones recipe, baked scones, chocolate scones
