These Chocolate Chip Scones are soft, tender and packed with chocolate chips! One bite and you’ll be hooked forever!
So, I’m kind of on a scone kick! And I will not apologize! Sometimes cravings for baked-goods just hit me and nothing else will do. Trust me, I tried. I tried to steer my cravings in a less carby, more waistline-friendly direction. She would have none of that.
I guess my cravings are Taureses too ? Stubborn!
Just like my other scones, these are English scones. None of that dry, cakey stuff here.
Let’s make a pact: No More Dry Scones!
Now that we are all on the same page, let’s dig into why these scones are so tender and moist.
What is the secret to tender Chocolate Chip scones?
- Cut the butter into the dry ingredients completely! I know this goes against what all the other people say but years of testing and making giant batches at the restaurants has proven to me that this makes the most tender and moist scones. It means you need fewer wet ingredients to make a cohesive dough, which means less gluten! No tough, sad scones here!
- Whisk together all the wet ingredients. In large batches I use an immersion blender but a whisk does the job just fine here! Because you have whisked the eggs into the cream, it means you don’t have to mix your dough while the eggs incorporate. Less mixing after the addition of wet ingredients means more tender baked goods!
- Make the dough in the mixer but finish the dough and fold the chocolate chips in by hand. A stand mixer will make a more tender scone but finishing by hand gives you the control to incorporate just enough without over mixing. It also gives you the control to get those chocolate chips all in the dough without overworking it.
Speaking of chocolate chips, there is no shortage in these scones. If you watch the video, you’ll see that I tried to get even more in there! No one said this was a healthy recipe. If you want a healthy breakfast, may I suggest my overnight oats.
Chocolate Chip Scones
- Preheat oven to 325°F
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. Add butter and mix on low to cut in the butter until the butter is no longer visible and it resembles wet sand.
- While this is mixing combine the vanilla, eggs and cream with an immersion blender or whisk and blend until smooth.
- With the mixer running on low, slowly pour in the cream mixture and mix until almost incorporated.
- Dump out mixture on a dry surface and knead dough together (gently, with love!). Add in the chocolate chips once only a few visible dry spots remain and gently fold them in.
- Press out into a circle about ½ inch thickness and cut 12 sections using a bench scraper. Chill completely before baking. You can also wrap them very well and freeze them. Then proceed to baking them straight from frozen!
- Brush scones with heavy cream and sprinkle with Turbinado sugar.
- Bake in preheated oven for about 15 minutes or until golden brown around the edges, puffed and the centers provide a little resistance when touched gently.
- Cool completely on baking sheets or eat them warm! I like to eat rewarm them so the chocolate chips are just a little bit melty!