The BEST Chocolate Chip Scones
One of my favorite things to serve guests for breakfast or brunch is a warm chocolate chip scone! This scone recipe was given to me by a friend several years ago, and it is the best one I’ve ever come across…by far….*definitely* something to serve to guests!
The combination of the grated frozen butter and the plain yogurt (or sour cream, either one is fine) is what makes these scones so flaky and moist. No dry, crumbly scones here!
Ingredients needed:
- All-purpose flour
- White sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Sour cream or plain yogurt
- 1 egg
- Chocolate chips (I use mini dark)
How to make chocolate chip scones:
- Mix the dry ingredients (flour, sugar, baking powder, baking soda, and salt) together in a mixing bowl.
2. Grate 8 tablespoons of frozen butter into the dry mixture. (I put my butter into the freezer for 30 minutes prior to grating it if I haven’t earlier.)
3. Toss the butter and dry ingredients together with a fork.
4. Add the chocolate chips! My favorite part. I prefer dark chocolate over milk chocolate, and mini ones are dispersed more evenly in scones than large ones. Another option is to chop up a dark chocolate bar, which I do fairly often.
5. Add 1/2 cup sour cream or plain yogurt and 1 egg and use a pastry cutter or fork to combine everything gently. (If needed, drizzle in a tablespoon or two of cold water to bring the dough together.) DO NOT OVERMIX. Overmixing will bring out the gluten and make these scones tough. It’s fine to leave it a little undermixed versus accidentally overmixing.
6. Dump the dough onto a floured surface and shape into a 10-12″ disc.
7. Cut into 8 “pie slices.”
⬇️ SWIPE to cut this into 8 slices. So fun, right?! 😄 ⬇️
8. Brush the tops of the scones with milk and then sprinkle on some coarse sugar before baking.
The coarse sugar make them really beautiful when they come out of the oven, but if you don’t have any on hand, use cane sugar or regular white sugar.
9. Place onto a greased baking pan or a pan lined with parchment paper, and bake at 350F (180C) for 15-17 minutes.
Leave a little space between them because they will get slightly bigger in the oven.
By the way, if you prefer to make these the night before, you can keep them unbaked in the fridge overnight and pop them into the oven in the morning! I do this often so I can serve warm chocolate chip scones without having to do the prep too early.
Enjoy! These chocolate chip scones are beautiful, and their taste will impress any guest!
What to serve with Chocolate Chip Scones:
Fresh fruit and a hot specialty drink are what I like to serve with these chocolate chip scones. Try a variety of fruits served on a charcuterie board, or a fruit salad mixed with a little vanilla yogurt!
Our favorite hot drinks to serve are the Starbucks Copycat Maple Pecan Latte, Starbucks Copycat Sugar Cookie Latte, Red Hot Cinnamon Tea, or Pistachio Hot Chocolate! They’re all delicious, and guests always feel so well-cared for when they are served a specialty drink!
The BEST Chocolate Chip Scones
Flaky, moist scones studded with mini dark chocolate chips!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1 t. baking powder
- 1/4 t. baking soda
- 1/2 t. salt
- 8 T. butter (frozen, then grated)
- 1/2 cup sour cream or plain yogurt
- 1 egg
- 1 cup chocolate chips (I use mini dark)
Instructions
You can do this with or without a food processor. A food processor just speeds it up a little.
Combine dry ingredients and whisk together.
Grate 8 T. of frozen butter into the dry mixture. Toss the butter and dry ingredients together with a fork.
Add the chocolate chips.
Add 1/2 cup sour cream or plain yogurt and 1 egg. Use a pastry cutter or fork to combine everything.
(If needed, drizzle in a tablespoon or two of cold water to bring the dough together.) DO NOT OVERMIX.
Dump the dough onto a floured surface and shape into a 10-12" disc.
Cut into 8 "pie slices."
If desired, brush with milk and sprinkle with coarse sugar.
Bake at 350 F (180 C) for 15-17 minutes.
If using a food processor: Put dry ingredients in food processor and pulse.
Add grated frozen butter and pulse just until combined.
Add sour cream/plain yogurt and egg, and pulse again just until combined.
While food processor is running, drizzle in a tablespoon or two of cold water to bring the dough together.
Remove lid and mix in chocolate chips by hand.
Dump the dough onto a floured surface and shape into a 10-12" disc.
Cut into 8 "pie slices."
If desired, brush with milk and sprinkle with coarse sugar.
Bake at 350 F (180 C) for 15-17 minutes.
If you use the correct amounts of baking powder and baking soda that this recipe calls for, they will rise perfectly. Try not to add more than a couple tablespoons of water (only if necessary) to bring the dough together, as this can prevent your scones from fully rising.
The egg in this chocolate chip scones recipe helps bind everything together. It also helps the scones to lift during the baking process.
Scones should be soft on the inside but have a little crisp on the outside. This recipe makes very moist scones that are not at all dry or crumbly.
Many people prefer to bake scones around 400F, but this recipe works perfectly when you bake them at 350F (180C). If you choose a higher temperature, you will need to reduce the baking time.
Absolutely! That’s why this chocolate chip scones recipe uses frozen grated butter, which is definitely a big reason for this recipe’s success. You don’t want the butter to melt in before baking, so starting with cold/frozen butter guarantees that. You want those “crumbles” of buttery dough to create little bits of steam inside the scone as it bakes – this is the amazing secret to getting a soft, moist scone!
:: PIN THESE CHOCOLATE CHIP SCONES FOR LATER! ::
