Chocolate Chip Scones

Scones are the perfect breakfast item to bake in large batches and keep them individually wrapped in the freezer.


Chocolate Chip Scones

  • Servings: 8 large or 16 small
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  • 3 cups all purpose flour
  • 6 tablespoons sugar
  • 5 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup {11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup plus 2 tablespoons chilled heavy whipping cream
  • 2 large eggs
  • 1teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 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 1/2 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 disk.

Press dough out on floured surface to 9-inch round. With a large knife (or pizza cutter), cut dough into 8 even slices (basically like cutting a pizza).  Place on prepared sheet.  Whisk 1egg and 2 tablespoons cream in small bowl for glaze. Brush on triangles.

Bake scones until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool.

Note: Depending on demand, I split the rounds into 2 and make 16 smaller scones instead of 8.

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