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.
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
Chocolate Chip Scones
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.