Ingredients
Scale
For the scones:
- 2 cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick / 115g) cold unsalted butter, cubed
- ¾ cup (130g) mini chocolate chips (or chopped dark/milk chocolate)
- ½ cup (120ml) heavy cream
- 1 large egg
- 1 tsp vanilla extract
For the glaze (optional):
- ½ cup (60g) powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
- Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in butter: Use a pastry cutter or fingers to work cold butter into flour until mixture resembles coarse crumbs.
- Add mix-ins: Stir in chocolate chips.
- Make dough: In a small bowl, whisk cream, egg, and vanilla. Pour into dry ingredients; stir until just combined (don’t overmix).
- Shape: Turn dough onto floured surface. Pat into an 8″ circle (~1″ thick). Cut into 8 wedges.
- Bake: Place scones 2″ apart on sheet. Bake 16–18 minutes, until golden and set. Cool 10 minutes.
- Glaze (optional): Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm scones.
💡 Pro Tips:
– Keep ingredients cold for flaky layers.
– For extra richness, brush tops with cream and sprinkle with coarse sugar before baking.
– Store in an airtight container up to 2 days—or freeze unbaked scones and bake from frozen (+2–3 min).
Prep Time & Nutrition (per scone, makes 8):
Prep Time: 10 min | Cook Time: 18 min | Total Time: 28 min
Servings: 8 | Calories: 240 | Net Carbs: 28g | Fats: 14g | Protein: 4g
Servings: 8 | Calories: 240 | Net Carbs: 28g | Fats: 14g | Protein: 4g