Scone - ology Part 2: Chocolate Chip Scones

Added on by Caroline Zhang.
Chocolate Chip Scones | Pass the Cocoa

Wow, this post is really late...I was supposed to get this done a week ago, but it's been a super hectic week (can anyone say midterms?) But anyways, presenting: Delicious Scones Part 2. Last week, I introduced the master scone recipe: just the ingredients and process of the making a light, fluffy scone, leaving the add-ins and creativity to you. Now, we're going to use the master recipe to make chocolate chip scones! 

This is super easy and delicious. Just do the same thing as with the basic scone recipe, but add chocolate chips to the flour mixture after you cut the butter in.

Mix together the cream, egg, and vanilla, and pour it into the dry ingredients. Don't over-mix!

 Now, instead of shaping the dough into a circle and cutting it into wedges, I decided to make a rectangle and cut it into triangles. But you can shape it into a circle if you want.

Shape the dough into roughly a 6 x 9 inch rectangle, cut it into 6 three-inch squares, and cut each square in half.

Bake for 15-18 minutes at 375 Fahrenheit, until golden.

I switched up the glaze a bit, making a chocolate mocha glaze, instead of just a plain sugar glaze. To make it, heat 3 tablespoons of cream in the microwave, until it is scalding, but not boiling. (I heated it a little too much, and it's no big deal if you go a little over).

Mix in 2 tablespoons of chocolate chips, and 1/2 teaspoon instant coffee. Stir until smooth.

Drizzle it over the scones, and serve! They're best warm, so you better start eating!

Enjoy these, everyone! Stay tuned for Scones part 3!


Chocolate Chip Scones

Light & fluffy, drizzled with a chocolate-mocha glaze
Click here for the printer-friendly recipe of Chocolate Chip Scones.
Yields: 12 scones

For dough:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
8 tablespoons butter, cold
2/3 cup semisweet chocolate chips
2/3 cup half-and-half, or heavy cream, cold
1 egg
1/2 teaspoon vanilla

For chocolate glaze:
3 tablespoons milk or cream
1/4 cup powdered sugar
2 tablespoons chocolate chips
1/2 teaspoon instant coffee (optional)

Preheat the oven to 375 degrees Fahrenheit.

Sift together the flour, baking powder, salt, and sugar. Cut the butter into ½-inch cubes. Make sure it remains cold. Add the butter to the dry ingredients.

Using a pastry cutter, two knives, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt. Add the chocolate chips.

In a separate bowl, whisk together the half-and-half or cream, the egg, and vanilla.
Pour the wet ingredients into the dry ingredients.

Use a fork or wooden spoon to mix it until the dry ingredients are moistened and the dough barely holds together. DO NOT OVER-MIX.

Turn the dough onto a floured surface. Shape the dough into a 6-in x 9-in rectangle.
Cut the rectangle into six 3-inch squares. Cut each of the square diagonally so you get 12 triangles.

Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.

For the glaze, heat the cream or milk until it is just below boiling. (You can do this in the microwave or on the stove). Stir in the instant coffee (if you are using it), powdered sugar, and chocolate chips. Mix well until the chocolate is melted and you get a smooth glaze.

Drizzle the glaze over the scones, and serve. Give yourself a huge congratulations! You just made scones!