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Chocolate Chip Scones

Chocolate Chip Scones | BourbonandHoney.com
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Quick and easy Chocolate Chip Scones topped with cinnamon and sugar. Perfect for brunch or lazy weekend mornings.

Ingredients

Scale
  • Cinnamon-Sugar
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • Chocolate Chip Scones
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
  • 1 cup chocolate chips

Instructions

  1. In a small bowl, stir together 1 tablespoon of the sugar and 1/2 teaspoon of the cinnamon. Place a rack in the upper third of the oven and heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, backing powder, salt, 1/3 cup sugar and 1/2 teaspoon cinnamon. Set aside.
  3. In a liquid measuring cup mix together vanilla and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream. Add the chocolate chips. Toss together. Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  4. Spoon the dough onto the floured parchment or pan, and divide it in half. Shape each half into 6″ rounds, each about 3/4″ thick.
  5. Brush dough with cream, and sprinkle with cinnamon-sugar mixture, if desired.
  6. Dip a knife in cold water (to keep it from sticking to the dough). Cut each round into 6 wedges.
  7. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
  8. Bake the scones for 18 to 20 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
  9. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Notes

If you want to make drop scones, heat the oven to 400°F. Drop the dough into 12 mounds onto baking sheets lined with parchment paper; pat to slightly flatten. Brush with cream, and sprinkle with reserved cinnamon sugar mixture. Bake 10 to 12 minutes or until golden brown.

Nutrition

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