A scone for both the little kids in your life, and the adults that live their lives like a kid, Chocolate Chip Scones are sweeter than regular scones. With a good splash of vanilla, loads of milk chocolate chips, and a sprinkling of coarse sugar on top, these scones are an absolute treat.
CHOCOLATE CHIP SCONES
A few weeks ago, I shared my Vanilla Almond Scone recipe with you. Here I am with Chocolate Chip Scones, which is another variation of that same recipe. Why? Because, as soon as the weather warms up, I begin to crave scones like they’re going out of style! I fix myself a very hot cup of coffee, slice my scone down the middle, and liberally smear on some butter. I take my coffee and scone to our backyard deck and enjoy the peacefulness while indulging in an afternoon treat.
Before we bought out house, we lived primarily in the city. We were as close to downtown as one can be without being in the core. Our balcony was our personal summer oasis. Sitting out there with my coffee and scone, I loved to watch the world go about its business while I relaxed in the warmth of spring, shaded by a large tree that towers well above our fourth floor balcony.
Now, it’s going to be on our newly built deck. I’m going to watch the occasional bunny or chipmunk scurry about, while listening to the cows and ducks from the farmer up the street. It’s my new happy place, and my Chocolate Chips Scones are coming along for the ride!
A SCONE RECIPE WITH VERSATILITY
For the basis of this scone, I used my Basic Scone Recipe. I wanted to make a few versions of that recipe so that I could show you how easy it is. My Basic Scone Recipe is perfect just the way it is, especially if you are looking for a simple scone that can be slathered with butter and jam.
Actually, I put butter on all of my scones before I eat them! It’s the way I was raised. Butter goes on bread, scones, and also cinnamon rolls! (But, not the cinnamon rolls with icing!) If I’m being completely honest, I think jam belongs on almost every scone as well. Maybe not so much when it comes to a Chocolate Chip Scone!
I love to slice the scone in half and smear on a bit of salted butter. Next, I add a good layer of my homemade jam, and fetch that hot coffee. Depending on the time of day, I might have a little bit of sharp cheddar cheese with it. I think all of that makes for a great lunch or an afternoon snack.
HERE’S WHAT YOU WILL NEED:
- Flour – Any all-purpose flour will do just fine. I have not tested this recipe with any other types of flour.
- Butter – I used salted butter. If you’re using unsalted butter, add 1/4 teaspoon of salt to your flour and whisk it through.
- Sugar – Can you believe there’s only three tablespoons of sugar in this recipe? It’s just the right amount of sweetness.
- Baking Powder – Quite a lot, like in most scones, to get that rise.
- Egg – Just one egg, but if you want a more golden, brown top, whisk one egg white with a tablespoon of water. Brush the tops with a pastry brush before baking.
- Milk – This is the liquid that binds it all together.
- Vanilla Extract – One whole tablespoon, which is a lot, but it works perfectly!
- Chocolate Chips – One cup is all you need. 3/4 cup for the batter and 1/4 cup for the topping. I used milk chocolate chips, but semi sweet or dark will work too if that’s your preference.
- Coarse Sugar – Also known as sanding sugar. I sprinkle this on top of each scone before baking. It adds a bit of sweetness and a nice crunchy texture. It’s completely optional though.
SANDING VS GRANULATED SUGAR
I use coarse sanding sugar quite often, and I hope it hasn’t been too difficult for you to find. Sanding sugar is sometimes referred to as baking sugar, and there are some substitutes. You can use other sugars – which are basically the same, but named something differently – there’s pearl sugar and coarse sugar. You cannot, however, use granulated sugar. Let me explain why.
Whereas an individual granule of sanding sugar is large and hard, a single granule of granulated sugar is quite small. Sanding sugar will hold up to the heat in your oven without melting; granulated sugar will not.
If you can only find granulated sugar, you can either skip the sprinkling with coarse sugar step, or you can use turbinado sugar. Turbinado sugar is a golden brown though, so it will throw off the colour of your finished scone. I used turbinado sugar in my Mixed Nut Sugar Cookies.
HOW TO MAKE CHOCOLATE CHIP SCONES:
This really couldn’t be easier! Preheat oven to 400 degrees. Prepare a baking sheet with a silicone baking mat or parchment paper. Starting with the dry ingredients and butter first, add the flour, sugar, baking powder, and butter, to a mixing bowl. Use a hand-held mixer to beat the butter into the dry ingredients until the combined ingredients resemble course sand. Add 3/4 cup of chocolate chips and mix them through with a spatula.
Next, in a separate bowl, whisk together the egg, milk, and vanilla extract. Pour into the butter and flour mixture and fold together. Don’t overmix – the dough will form quite quickly and shouldn’t be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Sprinkle the top lightly with flour and push the dough into a round shape about 1 inch thick. Use a knife to cut the dough into 8 wedges. Transfer those to the baking sheet.
Use a pastry brush to dust off any excess flour. Gently push in the remaining chocolate chips. Just distribute the remaining quarter cup evenly over the eight scones. Next, sprinkle over some sanding sugar, if using. Just a quarter teaspoon or so for each scone should do it.
Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour. Remove from oven and transfer to a wire cooling rack immediately. Now, wasn’t that easy? You can dig in while their still warm too!
Chocolate Chip Scones
- 1 2/3 cups all purpose flour
- 3 tablespoons salted butter, softened
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- 2 teaspoons sanding sugar, optional
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
- Add the flour, sugar, baking powder, and butter, to a mixing bowl. Use a hand-held mixer to beat the butter into the dry ingredients until the combined ingredients resemble course sand. Set aside.
- Add 3/4 cup of the chocolate chips and stir into the mixture with a spatula.
- Next, in a separate bowl, whisk together the egg, milk, and vanilla extract.
- Pour in the milk and egg mixture into the butter and flour mixture. Use a spatula to fold ingredients together. Don't overmix – the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
- Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 1 inch thick.
- Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
- Use a pastry brush to lightly dust off any excess flour. Top with remaining chocolate chips and sprinkle over the sanding sugar, if using.
- Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
- Remove from oven and transfer to a wire cooling rack immediately.