Chocolate Chip Scones Clotted Cream (Printable Version)
Buttery scones rich with chocolate chips, paired with smooth clotted cream for a classic treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 3/4 cup semi-sweet chocolate chips
→ To Serve
10 - 1 cup clotted cream
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add the cold cubed butter to the dry ingredients and cut it in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together whole milk, egg, and vanilla extract.
05 - Pour the wet mixture into the dry ingredients and gently mix until just combined, avoiding overmixing.
06 - Fold the semi-sweet chocolate chips evenly into the dough.
07 - Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round.
08 - Cut the round into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.
09 - Brush the tops of the wedges with a little extra milk to promote a golden finish.
10 - Bake in the preheated oven for 16 to 18 minutes, or until golden brown and cooked through.
11 - Allow the scones to cool slightly; serve warm or at room temperature with clotted cream.
# Expert Insights:
01 -
- These scones deliver that perfect tender crumb that makes you wonder why you haven't been making them every weekend.
- The chocolate chips stay just chocolatey enough to feel like a treat without overshadowing the buttery simplicity.
- They're foolproof once you understand the one critical rule: don't overwork the dough or your scones will betray you.
02 -
- Cold butter is not just helpful; it's absolutely essential—if your butter is soft when you add it, your scones will be dense and disappointing instead of tender and flaky.
- Overmixing is the silent killer of scones; the moment you see no dry flour, stop immediately, even if the dough looks slightly shaggy.
03 -
- If you don't have a pastry cutter, a fork works just fine—it's a bit more work, but the results are identical.
- Keep everything as cold as possible; work quickly and don't let the dough warm up, which is why some bakers even chill their mixing bowl beforehand.