When Miles was younger I would make him chocolate chip muffins in large batches, wrap them individually, and keep them in the freezer for him to eat for breakfast before school. Now that he’s older, I’ve gotten slightly more sophisticated and upgraded to chocolate chip scones. This actually started out as a biscuit recipe, but I thought I worked even better as a scone. These chocolate chip scones bake up high and fluffy and aren’t as sweet as you think they would be, even with six tablespoons of sugar! I like to use semisweet or dark chocolate to keep the sweet balance in check.
They were a hit with Miles and he asked me to put them in rotation right away. I guess it’s back to the kitchen to make another big batch for him for school week breakfast.
Chocolate chip scones
- 3 cups all purpose flour
- 6 tablespoons sugar
- 5 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ sticks chilled unsalted butter (cut into ½-inch cubes)
- ½ cup plus 2 tablespoons chilled heavy whipping cream
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract (optional)
- ¼ cup chilled buttermilk
- 6 ounces semisweet chocolate chips
- Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in with a pastry knife until coarse meal forms. Whisk ½ cup cream, 1 egg, and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Toss in chocolate chips and blend gently. Gather dough into ball; flatten into a disk. Press dough out on floured surface into a rectangle that’s about an inch thick. Cut into 12 even squares. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in a small bowl for glaze. Brush some on squares.
Bake scones until golden and tester inserted into the center comes out clean, about 18 minutes. Transfer to rack and cool.