What makes a delicious treat for both breakfast and tea, and comes together in less than 45 minutes?
There are a lot of choices out there definitely, but after eating these delicious chocolate chip scones, you will definitely remember that they are one of them! They are that breakfast and tea item that you won’t be able to forget, and might even enjoy it from time to time!
These chocolate chip scones are easy to make, and easy to enjoy. I absolutely love them because of that nice chocolatey surprise with each bite, along with that vanilla based cream scone. They come with a chewy texture and a nicely browned interior. They are definitely one of my top choices for tea!
Also, you can definitely add other items such as nuts and dried fruits, or even go the additional mile to glaze them ( I am absolutely lazy to do so! ). It’s just like many of my other recipes, where it’s pretty much up to you! You’re the boss and you can definitely work the recipe to your preference!
No one will be stopping you! On a side note, you can also cut them into halves and place jam in between. How nice would that be, a combination of jam and chocolate!
Furthermore you can even shaped it according to your desires, whatever shape you name it, it shall be! I was very tempted to make it heart-shaped like the cream scone recipe, but today I decided to do it the popular and traditional way of the triangles! Just simply cut them into triangular slices! How hard would that be?
Making a scone, especially this chocolate chip scone is definitely not difficult. It just requires simple mixing and some effortless working by the hands.
I really do hope you give this recipe a try, and you will see that your friends and family will definitely shower you with gratitude! At least mine did!
This is definitely a good recipe to try out if you want to practice working with floured surfaces. Scones are one of the first few things I make that involved a floured surface. Its extremely simple and versatile, and you are very unlikely to fail. Extremely unlikely.
Lastly, as my usual practice. Here’s a picture of these chocolate chip scones with full honesty, no edits, no better lighting, no filter and so on. Just the sun, on my table, enjoying these scones for breakfast!
Overall Difficulty: 1/5 ( Suitable for beginners )
Time Taken: Less than 45 minutes ( Including 10 minutes for mixing, and then 25 minutes for baking )
- 2 cups of flour, plus extra for flouring of surface
- 1/4 cup of white granulated sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/3 cup of cold, cubed butter
- 2 teaspoons of vanilla essence, or 1 teaspoon of vanilla extract
- 1 large egg, mine weighs 55g, including the shell. lightly beaten
- 1/2 cup of semisweet or sweet chocolate chips
- 1/2 cup heavy cream, or milk or both
- Preheat your oven to 190 degrees C. Prepare baking trays lined with parchment paper.
- Mix together all the dry ingredients ( flour, white sugar, baking powder, salt, ground cinnamon )
- Cut in the cold cubed butter using a pastry blender until it resembles coarse crumbs ( refer to notes for pictures ).
- Mix in the chocolate chips and stir until well distributed.
- Mix in the lightly beaten egg, vanilla essence or extract and heavy cream / milk. You might want to use your hands here to form a nice ball of dough.
- Lightly flour the surface you will be working on.
- Transfer the ball of dough to the lightly floured surface and use your hands to pat it till you form an 8 inch disc of about half an inch tall. Here, use your desired cutters to make shapes, or simply cut into 8 equal slices.
- Bake for 22-25 minutes, rotating the tray half way. It is done when a toothpick inserted into the middle comes out clean.
- Cool for about 30 minutes, and then serve.
It can be stored for up to 5 days at room temperature, in an airtight container. If yours can last that long untouched and uneaten, that is!
Here’s how the batter at the stage of coarse crumbs ( step 3 ) will look like:
Do let me know down at the comments if you have any queries!
– Bakeomaniac, Javier Tan!
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