Tuesday, March 1, 2011


These are my favorite things to make.  I wanted to make a brunch item for my MOPS meeting, so I made these.  My usual is the regular chocolate chip recipe.  This time, I decided to try making a new flavor, so I made chocolate scones.  These are very easy to make and don't require a lot of time.  Differences in the recipes are the regular chocolate chip scones use buttermilk and the chocolate scones use heavy whipping cream and eggs.   I did not use the heart shaped cookie cutter with the chocolate scones as instructed in the recipe, I just made wedge shapes as I do with the chocolate chip scones.  Also, this time, I made the scones smaller by splitting the dough and making two circles rather than one.  I cut them the same way as I would the large scones. 

The Verdict:  I love the Chocolate Chip Scones and have been making this recipe for years.  They taste best served a warm enough to melt the chocolate chips, so I put them in the microwave for a few seconds before serving.  The Chocolate Scones were very good and I will definitely make them again.  They are best served warm, also. 

Both recipes are as follows:  

Chocolate Chip Scones

2 cups all purpose flour
1/4 cup granulated white sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1 cup semi sweet chocolate chips or chunks
1 teaspoon pure vanilla extract
2/3  buttermilk

For Tops of Scones:
1-2 tablespoons of brown sugar 

Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.)  Stir in the chocolate chunks (or chips). In a small measuring cup whisk together the buttermilk and vanilla and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1.5 inches thick.  Sprinkle top with brown sugar and rub into top of round.   Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.
Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack to cool.
Makes 8 scones.

Chocolate Scones

2/3 cup heavy whipping cream
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups  all purpose flour
1/4 cup Dutch-processed unsweetened cocoa powder
1/2 cup granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
1/3 cup semisweet chocolate chunks or chips
1/3 cup white chocolate chunks or chips

For Tops of Scones: 
1 large egg
1 tablespoon heavy cream

Preheat the oven to 375 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside. 
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into an 8 inch circle.  With a 2 1/2 inch heart shaped cookie cutter, cut into scones. Gather any scraps together, knead, and then cut out more scones. Brush excess flour from the bottom of the scones, and place them on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
Bake for about 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.
Makes about 10 - 2 1/2 inch heart shaped scones.


  1. Nothing beats a good night with some fresh scones and hot Earl Gray tea.

  2. I am definitely making these asap. Maybe this weekend when Maeryn and I have some girl time (Michael and Jonah are going backpacking) - these sound fantastic! And with Jonah gone, I can use real butter!

  3. @James, I prefer orange, passion fruit, and jasmine green tea.

    @Missy, Matt and I love these. Matt really likes the regular ones and I am really diggin the chocolate ones :)