Chocolate Chip Scones
Flaky, buttery scones loaded with mini chocolate chips and finished with a warm chocolate ganache drizzle — proof that scones deserve way more attention than they get.
- Prep Time
- 20 min
- Cook Time
- 16 min
- Total Time
- 36 min
- Servings
- 8 scones
Life changes in strange ways once you have kids, and our movie rotation is a good example. My favorite movie at 7 years old was "Coming to America" — not exactly something I'm putting on for my own 7 year old anytime soon.
These days it's "High School Musical" on repeat, and I know every word to every song, which I will absolutely admit to. During one scene, one of the basketball players confesses a secret passion for baking scones, and something in my brain lit up like a scoreboard. Scones jumped straight to the top of my to-do list, and naturally, I decided the best way to make them was to load them up with chocolate.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 8 tbsp. unsalted butter, cut up and very cold
- 1/2 cup mini chocolate chips
- 1/2 cup sour cream
- 1 tsp. vanilla
- 1 large egg
For the Chocolate Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- 1Preheat oven to 400 degrees. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 2Cut the cold butter into the flour mixture with a pastry tool, then use your fingers to keep working it in until the mixture resembles coarse meal. Toss in the chocolate chips.
- 3In a small bowl, whisk the sour cream, egg, and vanilla together until smooth. Stir into the flour mixture with a fork until large dough clumps form.
- 4Use your hands to press the dough together into a ball (it will look too dry at first, but keep pressing — it comes together). Place on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4 inch thick.
- 5Cut into 8 triangles with a sharp knife. Place on a parchment-lined cookie sheet about 1 inch apart, and bake for 15-17 minutes, until light golden.
- 6Let cool for 5 minutes and serve warm, or at room temperature.
- 7For the ganache: heat the heavy cream in the microwave for 30-45 seconds, until it just starts to boil. Pour over the chocolate chips and whisk vigorously until completely smooth. Drizzle over the scones.
Tips
- If your scones have already cooled, a quick 15 seconds in the microwave brings back that fresh-baked warmth.
Storage & Reheating
Freezer instructions: wrap individually in plastic wrap, place in a freezer bag, and store for up to 3 months. Thaw at room temperature.
