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Chocolate Chunk Scones

Jennifer Mathews

Here’s a version of our “Anytime of Day Scones” that adds chocolate chips for an extra dose of sweetness and texture. The chocolate chunks can be replaced by any type of fresh or frozen fruit or any kind of chip- cinnamon, white chocolate, etc. I’m partial to a plain scone so I can add jam, lemon curd and/or clotted cream to it, but kids and chocolate lovers can resist this version.

Tips:

  • I purchased a rotary cheese grater like this one recently and have found that it is the perfect tool to grate the butter in this recipe. The butter comes out like snow and is easily mixed into the dough.

  • This recipe is ideal for making ahead of time. Prepare the dough and form the scones on a baking sheet. Place the entire sheet into the freezer for 30 minutes, until the scones are frozen solid. You can store the scones in a plastic bag afterwards. Bake from frozen state and add up to 5 minutes of baking.

  • Don’t be discouraged as you form the dough. It seems like a mistake, but will come together.

Chocolate Chunk Scones 

Makes 6

PREP 15 minutes

COOK 15 minutes

INSTRUCTIONS

2 cups all-purpose flour

8 tablespoons of unsalted butter, frozen

⅓ cup sugar

½ cup chocolate chunks

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon Kosher salt

½ cup heavy cream

1 large egg

Sanding sugar and 2 tablespoons of heavy cream for topping (optional)

INSTRUCTIONS

  1. Preheat oven to 400 degrees

  2. In a medium bowl mix flour, ⅓ c sugar, baking powder, baking soda and salt.

  3. Grate butter into flour mixture using the large holes of a box grater or rotary grater. Use your fingers to work in the dough. Add chocolate chunks.

  4. In a small bowl, whisk heavy cream and egg until smooth.

  5. Using a fork or dough whisk, stir heavy cream into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. It will be shaggy.

  6. Dump the dough onto the center of your parchment or Silpat lined baking sheet. Use your hands to compress the dough into an 8” round circle, about ¾ ” thick. Brush the top with heavy cream and sprinkle with decorating sugar.

  7. Use a sharp chef knife or bench scraper to cut the disk into 6 triangles. Slightly separate the triangles, but try to not play with it much since it’s delicate.

  8. Bake for 15-17 minutes (longer if frozen) or until golden brown on the bottom and slightly golden on top. Try to cool for 5 minutes before enjoying.