If you love scones, this delicious and easy recipe for chocolate chip scones is a must try! They’re going to be a hit at the Easter breakfast table!
Easy to make, beautifully fluffy, and loaded with chocolate chips.
These scones are a guaranteed crowd-pleaser for breakfast or brunch. Spread them with either clotted cream, heavy cream or a delicious chocolate spread!
For making this delicious scone recipe you need just a couple of simple ingredients.
Other than those ingredients it is easy to use a pastry brush for brushing on the milk and if you want perfectly sized scones you might want to use a round pastry cutter.
That said; it works fine to form the dough in a round disc and slice it in 8 scones. Like a pizza.
The first step in making these scones with chocolate chips is to add the flour and the butter together. Using the tips of your fingers rub it into a crumbly flour mixture. Add the other dry ingredients (sugar, salt, chocolate chips) and stir it in.
The last step is to add the milk and briefly knead this into a soft dough. Key for making homemade scones is to make sure not to overwork the dough. If it just comes together it’s done.
Now turn the dough into a round disc shape roughly 3 cm or 1.25 inch thick and cut out 8 wedges.
Place the scones on a baking tray and brush with a bit of milk. Bake in the oven until golden brown in about 12 to 15 minutes.
I have shared already quite a few delicious and special scones recipes before. Check them out:
You can store the chocolate chip scones at room temperature for about 2-3 days. I love them best when they come fresh out of the oven but reheating is easy to do.
Yes you can freeze these scones properly wrapped for up to three months.
Yes. You can bake them a day ahead and store them at room temperature in an airtight container. Warm them briefly before serving for the best texture.
Yes. Replace the self-rising flour with all-purpose flour and add 2 teaspoons of baking powder and a pinch of salt. Or check the article on how to substitute self-rising flour for all-purpose flour.
Chocolate chips are easiest, but chopped dark or semi-sweet chocolate works just as well.
This usually happens if the dough is overworked or the self-rising flour isn’t fresh. Handle the dough gently and make sure your leavening is still active.
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