{"id":106751,"date":"2025-02-24T08:47:36","date_gmt":"2025-02-24T08:47:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/tender-buttery-chocolate-chip-scones\/"},"modified":"2025-02-24T08:47:36","modified_gmt":"2025-02-24T08:47:36","slug":"tender-buttery-chocolate-chip-scones","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=106751","title":{"rendered":"Tender, Buttery Chocolate Chip Scones"},"content":{"rendered":"


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About this recipe:<\/h2>\n

I was in my early twenties and had never eaten a proper scone. My initial encounters had all been tasteless affairs: coffee-chain-store scones that crumbled all over my lap when I bit into them and left me frantically guzzling down coffee as I tried to swallow those dry, sugary pieces. All that changed one crisp fall day when I was working the morning shift at the Blue Heron. <\/p>\n

We were in between rushes, and I was trying to slurp down my iced vanilla latte before the next line of people marched in. Colleen pulled out a baking tray from the oven, and I\u2019ll never forget that sight. <\/p>\n

Beautiful, creamy white triangles glittering with sugar icing and speckled with chocolate made their way to the wire racks.<\/strong> The flaky, buttery layers called to me, and I decided I owed them another chance. Each bite I took included tiny bits of rich, dark chocolate, a not-too-sweet icing that kept the scone moist and tender, and a creamy, flaky scone base that held the whole affair together.<\/strong> It was inevitable: I was hooked for life.<\/p>\n

Chocolate In Scones?<\/h2>\n

There are some who believe that chocolate does not belong in scones, ever<\/em>, but I respectfully disagree (and have a similar opinion regarding sprinkle scones<\/a> and white chocolate scones<\/a>). While I love fruit in scones, like my Double Apple Scones<\/a> and Raspberry Scones<\/a> ), sometimes a hit of chocolate is just what is needed with a steaming cup of coffee.<\/p>\n

I like to use mini chocolate chips in my scones<\/strong>. I find that the smaller chip holds it shape well while baking and adds just the right amount, so the pastry is more about the scone base instead of intense chocolate throughout. I like Ghirardelli\u2019s barista chocolate chips<\/a>, as they are even smaller than grocery-store bought mini chips, but regular ones will work just fine.<\/p>\n

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How I Make My Scones<\/h2>\n

I have made many scones over the years, and have finally settled on this recipe with a buttery scone base, cr\u00e8me fra\u00eeche, and an extra egg yolk for rich flavor and tenderness.<\/strong><\/p>\n

This scone recipe includes folding the dough over several times to create multiple flaky layers, which helps the scones bake up tall and lofty.<\/strong>\u00a0A drizzle of icing to the scones while still warm\u00a0helps keep the scones stay tender for hours after baking.<\/p>\n

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Using A Stand Mixer for Scones Makes Thing Easier<\/h2>\n

I prefer to use a stand mixer when I can in my baking \u2013 after decades of baking, I\u2019ve developed wrist issues and find it helps keep that pain at bay. However, if you don\u2019t have a stand mixer or don\u2019t want to use it here, you can make the scones without one.<\/p>\n

Put the dry ingredients in a large bowl, and then use a pastry cutter to cut in the butter until the butter is the size of peas. Add the wet ingredients and fold with a spatula until just combined. Add the chocolate chips, gently fold into the dough, and proceed with the recipe.<\/p>\n

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Print<\/a>
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