These scones were one of my first baking projects and have turned into one of my family’s favorite treats. These are honestly one of the simplest and quickest baking recipes that I have in my arsenal. One bowl, no appliances, and a quick 20 minute bake time make these a great recipe to keep in your back pocket for when you find out company is coming at the last moment or you need something fast to whip up for breakfast for house guests. The scones have a very tender texture that make them almost melt in your mouth. Paired with a slight crunch on the outside from the sugar and the sweet chocolate chips, these are guaranteed to please the harshest of critics.
Scones make up some of my favorite recipes because they can serve so many purposes: breakfast, snack, dessert – you name the time, and a scone can almost always fit the bill. They can be sweet or savory and are quick to throw together; no need for lots of mixing bowls, appliances or long baking times. If you’re looking for some recipe ideas, check out the ones below!
More wonderful scones:
Bacon, Cheddar and Green Onion Scones
Blueberry-Buttermilk Scones
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Dark Chocolate Chip Scones
Yield: 24 scones
3¼ cups all-purpose flour
½ cup sugar
1 Tablespoon + 1 teaspoon baking powder
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups chilled heavy cream
2 Tablespoons butter, melted
Additional sugar1. Heat oven to 375 degrees. Lightly grease two baking sheets.
2. Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.
3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.
(Adapted from Hershey’s)
Tags: Scones
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Those look really good. I will have to give them a try.
This looks awesome… I love scones and haven’t found a great recipe yet. I’m definitely gonna try yours when I get some good dark chocolate in my hands!
these look so delicious. i will definitely be trying these sometime soon. i know my mom would love them!
I was given a taste of these scones and they are to die for! They are by far the best scones I have found since leaving Bennington, VT – All Days & Onions had scones that were fabulous. I am so happy to have found a recipe that rivals their recipe – it’s only taken 10+ years!
yum!! I’ve been having a massive craving for scones and these scones look so yummy!
Scones with chocolates are to die for. Good reason to have breakfast in the morning. Thanks.
Scones with Clotted Cream are the best! With chocolate chips I can have scones for dessert and high tea!
Find a Smart Buy price, nutritional information and coupons at at SmartShopIt.com for Nestle’s Double Chocolate Chocolate Chips.
Everytime I buy scones I’m always a little disapointed with them. Making my own sounds like a good route.
I’ve never been a big scone fan, too hard and crunchy for me, often the primary taste seems to be sugar or grain. Can you really taste the chocolate in these?
all i have to say is WOW!
Hi Tammy, these are definitely not hard or crunchy; they are quite tender. As far as the chocolate, yep you can surely taste it – I would liken it to how much you can taste the chocolate in a chocolate chip cookie.
THESE ARE AMAZING!! I only put the scones in the oven for 12 minutes since I know my oven gets really hot. I recommend this recipe for sure!
I made these yesterday and they came out a little tough and not flaky at all. Although the taste was wonderful they were a little hard to get through. Anyone have ideas of what happened? I’m thinking I may have added too much flour because when I was trying to roll into dough it was extremely sticky.
I agree! I think the recipe calls for to much cream. I could not handle the dough, it was way to sticky. I ended up adding about 1/2 cup to 3/4 cup a flour and they were still really good. I made the pumpkin scones and they were so simple and the dough was really easy to work with, Tasted amazing as well :}
Hi Jess,
Yeah, if you added more than a dusting of extra flour, that’s probably what did it. The key to tender and flaky scones is to handle them much like biscuits – very quickly, lightly, and don’t any more flour than is absolutely necessary to pat them into a shape and get them cut. I hope you’ll give them another try, as they really are delicious!
Ahhh, these look sinful.
These are so lovely! I followed your recipe and made them and they just turned out perfect!!!
Thanks a lot!
Made them last night and they turned out brilliant! I had one for breakfast this morning too! Thanks for the recipie!
Isn’t it dry? There is no butter in this recipe except for the brushing on the top of the scones before baking.
They are certainly not dry – there is no butter in the scones, but the recipe DOES include 2 whole cups of cream!
Ching, No they are not dry at all, on the contrary, they are very tender. There isn’t any butter in the recipe but there is a significant amount of cream, which serves as the fat component.
Thanks Anne, you took the words right out of my mouth!
as the last step after you brush with melted butter are you sprinkling regular white sugar or something more coarse like turbinado? thanks
Hi Erica, I sprinkle with regular granulated sugar, but you could definitely use something coarse like turbinado!
Are you supposed to whip the cream before adding to the flour mixture, or just pour in as is? Sounds devine, I can’t wait to make these!
Just pour it in
These were very good. The texture was perfect! Just like what I’d been purchasing at the coffee shop. I substituted whole wheat pastry flour for the AP since I had it, and it worked well. I am however used to a bit sweeter dough and might up the sugar in them a bit next time. The ones I buy are the flavor of a chocolate chip cookie, but the texture of a scone. I get them more as a desert. I was also thinking of adding a littlle vanilla to the mix next time. I loved the turbinado sugar on top. Would you happen to have any recipes or suggestions for coverting this to a lemon or blueberry scone (cream rather than buttermilk)? I see you have cranberry orange posted, and I intend to try this one too. Thank you for posting. Yum!
Hi Heather, You could add some lemon zest to the dough or fold in blueberries, like the blueberry scone recipe I have (although that one does use buttermilk).
Michelle, thank you so much for this fantastic eggless recipe! It was quick, easy, and a huge hit with some friends who are pure vegetarians. For a little extra flavor, I added a heaping tablespoon of raspberry jam to the dough and used a chopped 70% dark chocolate bar. The result was delicious!
This was definitely a nice pick-me-up last night. It was my first scone-making experience and I have to say, I was pleasantly surprised with how easy it really was. I made my scones bigger (cutting the rolled out dough into 4 triangles and folding them in half, than 8, I also baked them at a lower temp for about 20 minutes). But they are YUMMY. And they were even Better this morning. Love them! Thank you so much!
I made these and my husband who doesnt care for scones said they were the best scones he has ever had. After the second batch he told me these were better than chocolate chip cookies. High praise – and i tend to agree. Delicious. I also made the Bluberry ones and they were awesome.
Oh yes. I’m going to make these gluten free. For supper tonight. Just the thing I’m in the mood for:).