My scones have been some of the most popular recipes on the blog this year so far, if you haven’t tried my Citrus Scones or my Maple Cranberry Scones, then you should! But, I will say, these Chocolate Chip Scones might be my favorite so far. I am a true chocoholic, so that’s really no surprise!
I use mini chocolate chips in these Chocolate Chip Scones as the mini chocolate chips really allow you to get many chocolate chips in every bite, which is crucial! I’ve been buying the Artisan Kettle Organic Mini Chocolate Chips (they are even vegan) and they are so good, I’ve been pretty obsessed with them lately so don’t be surprised when you see all these recipes coming soon with mini chocolate chips! Of course, if you do not have mini chocolate chips, you can use traditional chocolate chips as well, but you won’t need that many, so change the recipe to just 198 grams (1 cup) or regular chocolate chips if doing that.
This Chocolate Chip Scone recipe is really easy to make guys, and they will make a big splash for your next Sunday brunch! Since I have made this recipe, Delaney will not stop asking for these Chocolate Chip Scones haha! So, I known I will be making them again and again.
Ingredients for Chocolate Chip Scones
Organic All Purpose Flour
All purpose flour is the most common type of flour. And scones are very similar to muffins or cookies in the way they are made, so all purpose flour is used in scones too. I highly recommend buying organic all purpose flour, even if you’re jus buying the O Organics brand (I buy that one all the time!) it is still better than buying a flour that isn’t organic.
Organic Dark Brown Sugar
I use dark brown sugar in this recipe, as chocolate chip cookies are usually made up of both brown sugar (either light or dark, depending on recipe) and cane sugar. However, scones don’t have very much sugar in them at all, so the little sugar that I use, I use a dark brown here so you get the most flavor out of it and they taste most similar to traditional chocolate chip cookies.
Baking powder is a key ingredient for scones as it’s what helps them rise and puff up. I use aluminum free baking powder from Frontier Co-Op, it is my fave.
Organic Salted Butter
I use organic salted butter in this recipe, as I always prefer to use salted butter in baking so I don’t have to buy two different types of butter. It’s always important to look at the type of butter a recipe calls for because you could be adding salt or even leaving out salt from a recipe by simply using the wrong kind of butter. So, if you only have unsalted butter then you can use it here, but add an additional 1/4 teaspoon of fine sea salt to the recipe.
I use organic large eggs, be sure to use this size of egg as the size of an egg is important for the recipe ratios. If you only have medium or extra large eggs, then be sure to weigh it so you get the right amount. The right way to do that would be to crack 2 medium eggs into a bowl, whisk them together, and then weigh out 50 grams as that is about how much 1 large egg weighs. If you have extra large, alternatively crack 1 extra large egg and do the same thing. You can keep the extra whisked eggs in an airtight container in the fridge and add to your breakfast or use for pie wash.
Organic Sour Cream
I use organic sour cream in these scones to give them a little tart flavor, which I think is a nice balance for a sweeter scone.
Organic Heavy Whipping Cream
I use organic heavy whipping cream inside the scones as well as on top to create a golden brown finish. If you don’t have heavy whipping cream you can use whole milk in a pinch. My favorite organic heavy whipping cream is from Organic Valley, but there are many others out there that are also great.
Organic Mini Chocolate Chips
I use Artisan Kettle Organic Mini Chocolate Chips in these scones, but like I mentioned above if you don’t have mini chocolate chips you can use traditional chocolate chips as well. You just won’t need as many, so you can just use 198 grams (1 cup). You could also use chopped milk or dark chocolate if you prefer too!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Chip SconesDifficulty: Easy
Just like your favorite chocolate chip cookie – but in scone form! These Chocolate Chip Scones are amazing for breakfast or dessert!
284 grams (2 1/4 cups) organic all purpose flour
75 grams (1/3 cup) packed organic dark brown sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup (113 grams) organic salted butter, cold
1 organic large egg
113 grams (1/2 cup) organic sour cream
1/4 cup organic heavy whipping cream
255 grams (1 1/2 cups) organic mini chocolate chips
2 tablespoons organic heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, dark brown sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
- Add the egg, sour cream, and 1/4 cup heavy whipping cream, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands. Add in the chocolate chips and mix to combine completely.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 3 days.
- Gluten Free — Replace the all-purpose flour with 310 grams (2 cups) organic gluten free flour blend.
- High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!