Chocolate Chip Scones

Tender chocolate chip scones bursting with chunks of chocolate and a hint of lemon. My love affair with scones began after making blueberry scones a few summers ago. They were the perfect accompaniment with my morning cup of tea. Just like all of the other scones on my blog, you can freeze a few and pop them into the oven to have freshly baked scones on a busy morning. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time. These melt in your mouth scones come together in less than 30 minutes.

Chocolate Chip Scones

Printer Friendly Version

Ingredients:

  • 1 3/4 cups plus 3 tablespoons unbleached all-purpose flour
  • 1 tablespoon dutch process cocoa powder
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 1 teaspoon (packed) grated lemon peel
  • 3/4 cup miniature semisweet chocolate chips
  • 3/4 cup chilled buttermilk
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 tablespoons turbinado sugar for sprinkling

Directions:

Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.

Combine 1 3/4 cups plus 3 tablespoons flour, cocoa powder, 1/3 cup sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.

Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.

In a small bowl, whisk buttermilk, egg yolk and vanilla to blend.

Transfer dough to a large bowl. Mix in chocolate chips. Stir in buttermilk mixture until dough begins to form.

Transfer the dough to a countertop and shape into an 8-inch circle.

With a sharp knife or pizza wheel, cut the dough into 8 wedges.

Place wedges on an ungreased baking sheet and brush scones lightly with milk; sprinkle with turbinado sugar.


Bake in preheated oven 18 to 20 minutes or until tops of scones are crusty. Transfer to a wire rack for at least 5 minutes before serving.


Source: adapted from Bon Appetit, December 2000

15 Responses to “Chocolate Chip Scones”

  1. #
    1
    Michelle Vackar — January 15, 2011 @ 10:38 am

    These look really good. We will have to try them. The other day we made rye scones and then cranberry/walnut with flax seed. Thank you for sharing.

  2. #
    2
    lena — January 15, 2011 @ 11:12 am

    hi , are you saying that the dough can be frozen overnight before baking? that would be good.

    • Christina replied: — January 15th, 2011 @ 4:09 pm

      Yep! Once you have your dough cut into wedges, place them on a baking sheet and place (uncovered) in the freezer. Once solid, about one hour, transfer scones to airtight freezer bags. You can bake them directly from the freezer, no need to thaw, just add a few minutes to the baking time. :)

  3. #
    3
    Sara — January 15, 2011 @ 11:17 pm

    I love the tip to freeze scones. And these look fabulous – I love scones, both sweet and savory!

  4. #
    4
    Medifast Coupons — January 16, 2011 @ 9:37 am

    A perfect accompaniment to a cup of coffee. The chocolate is a great variation of the blueberry scones, and the fact that freezing is a possible is just perfect.

  5. #
    5
    Heavenly Housewife — January 16, 2011 @ 12:38 pm

    Oh, I’d love to take a big bite into one of those, they look wonderful!
    *kisses* HH

  6. #
    6
    lynne — January 16, 2011 @ 4:04 pm

    Yum! I wish I could eat these for breakfast…everyday!

  7. #
    7
    Maris (In Good Taste) — January 17, 2011 @ 12:19 am

    I love chocolate chip scones! I’ve never made them using cocoa powder.

  8. #
    8
    Susan — January 19, 2011 @ 7:01 pm

    Made these scones for my nephew today–they were a big hit! Thanks for the recipe.

    • Christina replied: — January 19th, 2011 @ 9:43 pm

      You are so welcome! Thank you so much for letting me know! I love hearing from those who have tried my recipes! :)

    • Christina replied: — January 19th, 2011 @ 10:50 pm

      Wonderful!! :) I am so happy that you enjoyed the scones! Thank you so much for letting me know…I love hearing from those who have tried my recipes! :)

  9. #
    9
    Rachel — January 21, 2011 @ 11:11 am

    Look at those little slices of chocolate heaven! I think a scone might be just what I need on this rainy day.

  10. #
    10
    Jennifer — April 27, 2011 @ 6:20 pm

    I am making these on Friday morning to eat while we sip tea and watch the Royal Wedding. Thank you!! Chocolate Chip is definitely the best kind of scone in my opinion. :)

    • Christina replied: — April 27th, 2011 @ 9:27 pm

      How fun!! Let me know how they turn out for you! :D

  11. Pingback: Orange-Spice Banana Bread | Sweet Pea's Kitchen

Leave a Comment