How can you resist the crispy, golden tops, crunchy (but not too crunchy) bottoms, their light but tender middles, and the pockets of warm, melty chocolate in each bite?! At first sniff you will enjoy the fragrant richness of the butter and sugar that mingle so well with the indulgent aromas of chocolate. Pulling you in for a closer look the scones have golden tops and crispy edges. At the center, my ultra buttery Chocolate Chip Scone is soft, tender, flaky, and filled with puddles of chocolate chunks. Have I convinced you that these are amazing yet? Say goodbye to flavorless, dry, dense scones! I thoroughly enjoy being in the kitchen and baking. It’s so much fun to create something that people like. I also take a lot of pleasure in knowing that I am making a recipe that is easy to make, something that you want to share with others, and of course, make again. My Chocolate Chip Scones lands in that category. This scone recipe is easy to make, and with baking time under 30 minutes you could be whipping up a grab-and-go breakfast, mid-day snack, or an after dinner dessert in no time. Other reader-favorite breakfast baked goods include my Peanut Butter Muffins, Maple Scones, and Cranberry Orange Bread!
Reasons Why You Will Love My Chocolate Chip Scones:
The are slightly sweet and have an incredibly soft texture. Buttery and full of flavor! The subtle caramel flavor of the turbinado sugar (which is a coarse sugar) is the perfect finishing touch to these Chocolate Chip Scones So easy to make. Trust me! I know the thought of making a scone can be intimidating! They make a quick and easy breakfast or treat Satisfy any chocolate craving! And what’s not to love about a freshly baked scone?! I’ll wait ?
All-purpose flour: using all purpose flour results in a higher rising scone that holds its shape. To make a more delicate scone, you can use cake flour. To make these gluten free, use your favorite 1-1 gluten free flour. Baking powder: Baking powder adds lift to the scones. Kosher Salt: Enhances the favor of the scones without making them taste salty. Sugar: Adds a sweetness, tenderness and a fine texture to the scones. Since this recipe doesn’t add much sugar, I like to top the scones with turbinado sugar as well. Cold unsalted butter cut into cubes: Cubing the cold butter makes it easier to cut into the flour mixture. Butter helps with the rise of the scones, along with being responsible for the crisp edges, golden brown top and wonderful buttery flakiness. Cold heavy cream: brings tenderness to these tasty scones. Keep the cream in the fridge right until you’re ready to use it. Buttermilk: Keep refrigerated right until you add the buttermilk to the recipe. Vanilla extract: Real Vanilla Extract is recommended. Milk or semi sweet chocolate: a high quality 4 oz. chocolate bar works well. Chop into small chunks. I know this recipe is technically called chocolate chip scones, but I love using the chocolate bar. Feel free of course to use chocolate chips in place of the chopped chocolate pieces! ? Turbinado sugar: adds the perfect crunch and sweetness.
