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  • SaraAnn Rasmusan

Chocolate Chip Scones

Scones are such a quick and easy breakfast pastry (or dessert) to throw together and trick people into thinking you made a huge effort! They are also so versatile - don't want chocolate chips for breakfast? Throw in a different kind. Or maybe some cranberries + white chocolate chips. Heck, make it savory with bacon bits + shredded cheese. Get creative, use the following recipe and omit the chips and add whatever!

I like to cut my 4 squares into thirds for a smaller scone and serve with scrambled eggs to my kiddos but really, you can also make them as big or small as you want! Enjoy :)

Chocolate Chip Scones


  • 2 cups unbleached all-purpose flour, plus more for dusting

  • 3 tablespoons sugar, plus more for sprinkling

  • 1 tablespoon baking powder

  • 3/4 teaspoon kosher salt

  • 6 tablespoons cold unsalted butter, cut into pieces

  • 1 cup chocolate chips

  • 1/3 cup heavy cream, plus more for brushing

  • 2 large eggs

Preheat oven to 400 degrees. In the bowl of a food processor mix flour, sugar, baking powder, and salt. Pulse in cold butter until it's the size of peas.

In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.

Turn dough out onto a floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.

Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack or parchment and let cool completely.

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