Chocolate Chip Scones


Now that I'm back in the hospital, I find I have less energy to blog when I get home. I didn't want to forget about these scones though. They're our favorite, most reliable scone recipe, and they're probably my favorite breakfast baked good. One day I will open my own scone bakery...in the meantime, enjoy these scones!

Chocolate Chip Scones
(Adapted from King Arthur Flour)


  • 2 1/2 cups (298 grams) all-purpose flour
  • Heaping 1/2 tsp salt
  • 1/4 cup (50 grams) granulated sugar
  • 2 1/4 tsp baking powder
  • 6 tbsp butter, frozen
  • 3/4 cup (170 grams) cream (any kind but we use heavy cream)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips
  • Sparkling sugar (optional)

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.
  2. Whisk together flour, salt, sugar, and baking powder in a medium bowl. Set aside. 
  3. Whisk together cream, eggs, and vanilla in a small bowl. Remove 3 tbsp from this mixture and set both aside. 
  4. Using the large holes on a cheese grater, grate the butter into the dry ingredients. Mix to combine. (You can also do this the traditional way by cutting the butter into chunks and working it into the flour until crumbly). 
  5. Quickly add the cream mixture (not the 3 tbsp reserved cream) to the butter and flour mixture. Mix to form a sticky but manageable dough. 
  6. Transfer to a floured cutting board or work surface and gently pat into an 8" circle. Brush reserved cream mixture over top of the dough. Cut into 8 wedges and transfer to baking sheet. Sprinkle with sparkling sugar. 
  7. Bake for 20 minutes, or until golden brown on top. Serve warm fresh from the oven. To reheat, bake them at 350 for 5-10 minutes. 
Side note: We also make lemon ginger scones using this recipe. Simply omit the vanilla extract and chocolate chips, and add 2/3 cup chopped candied ginger and the zest of one lemon. 

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