Chocolate Chip Scones with Glaze (Printer-Friendly)
Buttery scones with chocolate chips and vanilla glaze. A delightful British-inspired treat for breakfast or tea time.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
→ Glaze
10 - 1 cup powdered sugar
11 - 2 to 3 tablespoons milk or cream
12 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined.
05 - Add the wet mixture to the dry ingredients and stir until just combined. Avoid overmixing.
06 - Gently fold the chocolate chips into the dough.
07 - Turn dough onto a floured surface and pat into a 7-inch circle approximately 1 inch thick.
08 - Cut the circle into 8 wedges and transfer to the prepared baking sheet.
09 - Brush the top of each scone with additional heavy cream for a golden finish.
10 - Bake for 16 to 18 minutes until the scones are golden brown around the edges. Cool on a wire rack.
11 - Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over cooled scones.
# Expert Advice:
01 -
- The outside develops this gorgeous golden crust while the inside stays tender and soft, a textural magic trick I discovered purely by accident.
- These scones come together in about 15 minutes of active time, letting you feel like a proper baker without sacrificing your entire morning.
02 -
- Keeping your butter cold is non-negotiable, I once tried to rush by softening it slightly and ended up with flat, greasy scones that spread all over the pan.
- Let the scones rest on the counter for 10 minutes before baking, a trick I learned from a baker friend that allows the gluten to relax and the baking powder to activate.
03 -
- Grate your butter with a cheese grater instead of cubing it for the fastest, most even incorporation with minimal handling and maximum flakiness.
- Adding a tablespoon of cornstarch to your flour creates a softer, more tender crumb, something I discovered through pure kitchen experimentation that transformed my scones.