Chocolate chunks > chocolate chips.
Cupcakes, cookies, cakes, ice cream — you name it, and chocolate chunks one-up their chip counterparts in every batch, dozen, slice and scoop. And breakfast pastries are no exception to this rule, which is why this quick and easy recipe for Chocolate Chunk Scones is high atop my list of The Greatest Breakfast Foods That Double As Dessert.
Let’s be honest, muffins are just cupcakes without frosting. And scones, well, scones are just like pies in disguise. (Insert collective sigh here.) But if you’re going to sample the sweet side of breakfast, you might as well make it count, and also make it yourself. So skip the sugary cereals and rise and shine to these impossibly light and tender homemade Chocolate Chunk Scones instead.
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Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 6 Tablespoons cold unsalted butter, cubed
- 3/4 cup heavy cream, plus more for topping
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chunks
- 3 Tablespoons sanding sugar (optional)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.
- In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture is unevenly crumbly.
- In a separate medium bowl, whisk together the heavy cream, eggs and vanilla extract. Add the wet ingredients into the bowl with the dry ingredients, along with the chocolate chunks, and mix until until a moist dough forms.
- Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges then transfer the scones onto the baking sheet spacing them at least 2 inches apart.
- Brush the tops of the scones with heavy cream then sprinkle them with the sanding sugar (optional). Bake the scones for about 20 minutes until they're pale golden and baked through. Remove from the oven and serve immediately.
Kelly's Note:
- This recipe yields 8 large scones. If you prefer smaller scones, use a round cookie cutter and cut the dough into 12 to 16 scones, gathering and reshaping the scraps as needed.
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Recipe adapted from King Arthur Flour.
Made this for the house and it came out BEAUTIFUL. I baked on a silicone sheet and greased it with a little butter before cooking. Had it in the gas oven for 22 min, 30 seconds and they came out perfectly.
Amazing! I’m so thrilled you enjoyed the recipe, Hannah!
Best scones ever.
Woohoo! I’m thrilled you enjoyed the recipe, Al!
Hello Kelly,
What are your suggestions for the chocolate chunk? Looking forward to making this recipe. Thank you. Annette
Hi Annette! I prefer to use semi-sweet chocolate chunks. :)
Hello Kelly,
I am in the process of making these scones and wanted to know if part if the dough could be frozen for later.
Thank you,
Karen
Hi Karen – That should work! I recommend freezing the dough in individual portions and keep in mind that when you bake them you may need to increase the bake time.
These were absolutely wonderful. I didn’t have any heavy cream on hand so I substituted half&half with added melted butter. I also added a tad more sugar than 1/4 cup. They are so delicious, thanks for the recipe.
You are so welcome, Carla! I’m thrilled you enjoyed them!
Perfectly light and tender scones. A keeper!
Is there any adjustment needed if blueberries are substituted for the chocolate? Or if the choc and fruit is left out and zest (lemon, orange, lime) is used instead?
Thanks!
Hi Sue! I have a Glazed Lemon Blueberry Scones recipe you may be interested in. Here’s the link: https://www.justataste.com/glazed-lemon-blueberry-scones-recipe/ And if you leave the blueberries out, you may just need to adjust the bake time. Enjoy!
I am now not able to see any of the comments, to see if you responded. Help!! Please respond by my email, elanago@aol.com, as I’d like to make these chocolate chunk scones this week. Thanks. Elana
Hi Elana! We were experiencing a glitch but all comments should be showing now. Let me know if you still have any issues!
Hi Kelly- I made these a couple of months ago and they were delicious. I did as the recipe stated and cut them into 8 scones. They were huge! I now want to make this same recipe and make them smaller, as you stated into 8 or 12. Instead of using the round cookie cutter that you mentioned, would it work the same if I just cut 16 “pieces of the pie” instead of the 8? Then I don’t have to worry about re-shaping, etc. Please let me know. Thanks. Elana
Absolutely, Elana! So glad you’re enjoying the recipe! :)
Love the recipes
Thanks, Ginny!
For Ann 1 Stick = 113g
is it not possible to change te messurs from 1 cup or 1 stick to gram we in Belgium don’t work with cup’s and sticks
thank you
Ann
EXCELLENT!!!
I try with week and it’s just….. a PERFECT recipe !!!!
hi, do these have to be baked immediately before serving? I was planning on bringing some to my friends house after work, and wanted to bake them the night before so I could go straight there. Do they dry out fast?
Hi Kristine! You can definitely bake them a night in advance and then keep them in an airtight container at room temp. Enjoy!
how many calories and carbs in the recipe or the choc chip scones? thanks.
Hi Sally – I’m not a nutritionist so I am unable to provide calorie counts for any of my recipes.
These look fabulous! Love scones and I bet they are perfect with the chocolate chunks!
Do you think they would get the same if I substitute gluten-free flour for the all-purpose flour?
I’ve never tried making this recipe with gluten-free flour so I’m not certain how the scones would turn out!
I tried with gluten free “cup4cup” and they turned out great.
Excellent! I’m so glad you enjoyed the recipe, Mary!
Hi Kelly, I was wondering if replacing half the sugar with brown sugar would give them a chocolate chip cookie flavor or would it change the texture
Hi Dave! I’ve never tried that so I’m not certain, but it’s worth a shot!