Sweet and flaky, these Chocolate Chip Scones are delicious! Chocolate Chips are showcased in every bite of these light, fluffy scones, topped with vanilla glaze.
Just as with any scones, only bake as many as you need at a time and freeze the rest of the dough after shaping. You can bake straight from the freezer and have a sweet treat fresh from the oven with practically no effort required.
These Chocolate Chip Scones make the best breakfast and an equally delicious dessert!
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a pastry blender, cut the cold butter into the flour. The mixture should look like coarse crumbs.
In a small bowl, whisk together egg, heavy cream, and vanilla extract. Add liquid ingredients and chocolate chips to dry ingredients and stir until moistened, and the mixture is well combined and holds together. Chill for 15 minutes.
Preheat oven to 400°F
Press the dough onto a lightly floured surface into a circle about 8-10 inches round by 1 in thick. Cut with a pizza cutter or large knife into 8 triangles.
Place the scones on a parchment-lined baking sheet, or ungreased baking sheet. Brush the top of the scones with 2 tbsp of heavy cream.
Bake for 15 to 20 minutes until light brown. Let scones cool before applying the glaze.
Glaze: In a small bowl, whisk sugar, vanilla, and milk until smooth.
How to Store Chocolate Chip Scones
Properly stored, freshly baked scones will last for about 1 to 2 days at normal room temperature.
You can store both baked and unbaked scones in the freezer. Baked scones will keep for 3 months in the freezer and you can reheat them within minutes in the oven or the microwave.
Chocolate Chips are showcased in every bite of these light, fluffy scones, topped with vanilla glaze.
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 stick (1 cup) cold unsalted butter, cut into small cubes
- 1 cup of chocolate chips
- 1 tbsp vanilla extract
- 1 cup heavy cream
- 1 egg
- 2 tbsp heavy cream for brushing the scones
Icing Ingredients:
- 1 cup confectioners' sugar
- 1 1/2 tsp vanilla extract
- 1-2 tbsp milk
Instructions:
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a pastry blender, cut the butter into the flour. The mixture should look like coarse crumbs.
- In a small bowl, whisk together egg, heavy cream, and vanilla extract. Add liquid ingredients and chocolate chips to dry ingredients and stir until moistened, and the mixture is well combined and holds together. Chill for 15 minutes.
- Preheat oven to 400°F
- Press the dough onto a lightly floured surface into a circle about 8-10 inches round by 1 in thick. Cut with a pizza cutter or large knife into 8 triangles.
- Place the scones on a parchment-lined baking sheet, or ungreased baking sheet. Brush the top of the scones with 2 tbsp of heavy cream.
- Bake for 15 to 20 minutes until light brown. Let scones cool before applying the glaze.
- In a small bowl, whisk sugar, vanilla, and milk until smooth.
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