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1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
2 tablespoons cold butter
1 large egg
3 tablespoons heavy whipping cream
1/2 cup miniature semisweet chocolate chips
Preheat oven to 350°. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips.
Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.
Chocolate Chip Scones Tips
How can you make sure your chocolate chip scones are flaky?
Keep your dough as cold as possible while working with it and before baking. Colder dough holds its shape better and doesn’t spread as much in the oven, giving you the flakiest texture possible. You can do this by keeping your egg and cream in the fridge right up until you add them to the dough.
How do you "cut in" the butter when making chocolate chip scones?
Cutting in the butter just means incorporating it into the dry mixture with a fork or pastry cutter. You want the butter to resemble coarse breadcrumbs—and remain cold. Make sure you have the best butter and chocolate chips to make your personal best scones.
Can you freeze chocolate chip scones?
Yes, scones freeze really well. Just make sure they are fully cooled before sealing them in a freezer-safe bag or airtight container and storing them in the freezer. They'll keep for up to 3 months. Looking for more flavors to try? Make one of these scone recipes for breakfast, brunch and beyond.