These chocolate chip scones have long been a favorite in our household, but they got buried deep in the archives with a ugly photo. I love them both because they are delicious (I mean, hello, they are chocolate chip scones!) but also because I pretty much always have the ingredients on hand. This means I can whip up a fantastic breakfast or brunch treat in next to no time. 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.
- Yield about 12 scones (depending on size)
1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) chocolate chips (I prefer dark chocolate chips)
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)
Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.
Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.