Chocolate Chip Scones
These are the ULTIMATE Chocolate Chip Scones! They are flaky, yet tender with a slight crunch on the edges. Topped off with a sweet glaze, they are perfect for breakfast or afternoon tea!
Ingredients
Chocolate Chip Scones
- 2 cups flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup (150 g) butter, cold
- 1/2 cup Fermented milk or Sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat the oven to 400℉ (200℃) and line a baking tray with parchment paper.
- In a large bowl, combine all the dry ingredients except the chocolate chips.
- Grate the cold butter and rub into the dry ingredients until uneven sized crumbs form.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Pour the egg mixture into the dry ingredients and combine with a spatula. The mixture will look shaggy and sticky.
- Fold in the chocolate chips, careful not to overmix. Refridgerate for 10 minutes.
- Transfer the dough onto a lightly floured surface. Dust flour onto your hands and form a rectangle shape. Fold the rectangle from both sides (the short side) into the middle. Now turn the dough 90 degrees and flatten the rectangle. Repeat the folding process.
- Form into a 8'' (20 cm) circle and cut into 8 even pieces.
- Lay the scones on the baking tray with some distance between each scone. Brush with milk and sprinkle some granulated sugar on top.
- Bake the scones for about 12-14 minutes or until the edges are slightly golden.
- Take out the scones and allow to cool for 10 minutes. Enjoy them either as they are or mix together the glaze and drizzle on top for the final touch. Enjoy!
Notes
- If the dough gets too warm and the butter starts to soften, pop it into the fridge for 8-10 minutes. It´s important to keep the butter cold to ensure a tall scone with flaky and tender layers. You could also put it in the freezer for 5 minutes.
- The time it takes to bake the scones can vary depending on your oven. These took me about 12 minutes. Keep a close eye on the scones as they get dry if overbaked. We are looking for golden edges and a nutty smell.