Chocolate Chip Scones Recipe

All-purpose flour: The base of the scone, providing structure and texture.

Granulated sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Unsalted butter: Adds richness and flakiness to the scones.

Heavy cream: Provides moisture and a tender crumb.

Vanilla extract: Adds a subtle, sweet flavor.

Chocolate chips: The star ingredient, providing bursts of chocolatey goodness.

When cutting the cold butter into the dry ingredients, use a pastry cutter or two forks to achieve a coarse crumb texture. This ensures that the butter is evenly distributed, creating flaky layers in the scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a similar richness and texture.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• chocolate chips - Substitute with cacao nibs: Cacao nibs provide a more intense chocolate flavor and are less sweet, adding a crunchy texture.

• To keep your chocolate chip scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• If you want to extend their shelf life, place the scones in the refrigerator. They can last up to a week when stored this way. Just make sure they are in an airtight container to prevent them from drying out.
• For longer storage, freezing is an excellent option. First, let the scones cool completely. Then, wrap each scone individually in plastic wrap or aluminum foil.
• Place the wrapped scones in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.
• When you're ready to enjoy a frozen scone, thaw it at room temperature for about an hour. For a freshly baked taste, reheat the thawed scone in a preheated oven at 350°F (175°C) for 5-10 minutes.
• If you prefer, you can also freeze the dough before baking. Shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough wedges to a resealable freezer bag.
• When baking frozen dough, there's no need to thaw. Simply add a few extra minutes to the baking time, and bake at the same temperature as the original recipe.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes or until they are heated through and slightly crispy on the outside.

• For a quicker option, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This method keeps the scone moist but won't give you that crispy exterior.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method will help maintain a nice, crispy texture.

• For a stovetop method, use a skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the scones on the rack or a small baking sheet and heat for 5-7 minutes until warmed through and slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Large mixing bowl: Combine the flour, sugar, baking powder, and salt.

• Pastry cutter: Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure the baking powder, salt, and vanilla extract precisely.

• Spatula: Stir in the heavy cream and vanilla extract until just combined.

• Wooden spoon: Fold in the chocolate chips gently.

• Floured surface: Turn the dough out and shape it into a circle about 1-inch thick.

• Knife: Cut the dough into 8 wedges.

• Baking sheet: Place the wedges on it for baking.

• Parchment paper: Line the baking sheet to prevent the scones from sticking.

• Cooling rack: Let the scones cool slightly before serving.

Prepare ingredients ahead: Measure and prepare all ingredients like flour, sugar, and butter before starting. This ensures a smooth workflow.

Use a food processor: Quickly cut the butter into the dry ingredients using a food processor to save time and achieve a consistent texture.

Preheat the oven early: Start preheating your oven as soon as you begin gathering your ingredients to avoid waiting later.

Shape dough efficiently: Pat the dough into a circle directly on the parchment-lined baking sheet to save time on transferring.

Clean as you go: Wash utensils and bowls immediately after use to save time on cleanup later.