This chocolate chip scone recipe is wonderfully tender, lightly sweetened and perfect alongside a cup of coffee for breakfast or dessert.
Yesterday, I shared with you the risotto that my mom requests for dinner each year for her birthday. For dessert, she turns down cake and asks that I make a batch of these chocolate chip scones instead. I believe this was the third baking recipe that I ever attempted on my own (behind peanut butter chocolate chip cookie bars and chocolate chip-pecan pie bars) and it quickly turned into one of my family’s favorite treats. These chocolate chip scones are incredibly easy to make, plus I’m all-in on anything with chocolate chips that can be passed off as a breakfast food.
The scones have a very tender texture – not quite flaky like a biscuit and not as cakey as a muffin, but a perfect combination of the two. They aren’t overly sweet, either, except for the chocolate chips, of course. If you keep your pantry stocked with bags of chocolate chips (who doesn’t?!) and heavy cream in your fridge, then you likely have everything you need to throw these scones together in no time at all. One bowl and only a handful of ingredients is all it takes!
What’s your favorite sweet-for-breakfast recipe?
These chocolate chip scones are tender, lightly sweetened and perfect alongside a cup of coffee for breakfast or dessert!
This recipe was originally published on May 13, 2007.