Oh, there’s just something truly special about a warm, homemade scone, isn’t there? And when it’s bursting with chocolate chips and paired with a dollop of luxurious clotted cream? Pure bliss! These Chocolate Chip Scones with Clotted Cream are my go-to for a reason – they strike that perfect balance between sweet, tender goodness and that utterly decadent creamy finish. I remember making these for the first time on a rainy afternoon, and the smell alone took me straight back to my grandmother’s kitchen. They came out *so* perfectly tender and chocolatey, and honestly, they vanished in about ten minutes flat! Forget fancy desserts; this is comfort food at its finest.
Why You’ll Love These Chocolate Chip Scones with Clotted Cream
Seriously, you NEED to try these! Here’s why they’ll become your new favorite:
- So Easy to Make: Even if you think you’re not a baker, you can whip these up. The steps are super straightforward!
- Perfectly Tender: We’re talking melt-in-your-mouth tender, not tough or dry. That cold butter is key!
- Chocolatey Goodness: Who doesn’t love chocolate chips in warm scones? It’s the best kind of surprise in every bite.
- Quick to Bake: They go from start to oven to table in under an hour. Perfect for a last-minute craving!
- The Ultimate Pairing: Served with clotted cream? Forget about it. It’s the most divine combination imaginable.
- Crowd-Pleaser: Whether it’s a brunch, a tea party, or just a Tuesday, these scones are always a hit.
Gather Your Ingredients for Chocolate Chip Scones with Clotted Cream
Alright, let’s get our ingredients together! This is where the magic starts, and trust me, using good stuff makes all the difference. You’ll need:
Flour: 2 cups of all-purpose flour is our base.
Sugar: 1/4 cup granulated sugar for a touch of sweetness.
Baking Powder: 2 teaspoons to make sure these scones rise up nice and fluffy.
Salt: 1/2 teaspoon to balance all those flavors.
Butter: This is crucial! 1/2 cup of COLD, unsalted butter, cut into little cubes. Seriously, keep it cold!
Milk: 1/2 cup of milk. If you want to jazz it up, you could use heavy cream instead – it makes them extra rich. You can even make your own heavy cream if you’re in a pinch!
Egg: Just 1 large egg, whisked up.
Chocolate Chips: 1/2 cup of your favorite chocolate chips. Milk, semi-sweet, dark – whatever makes your heart sing!
Clotted Cream: And of course, for serving, a good amount of clotted cream. It’s the dreamy finish touch!
Essential Equipment for Baking Chocolate Chip Scones
You don’t need a super fancy kitchen for these! Just a few trusty tools will do the trick:
- A big mixing bowl for, well, mixing!
- A whisk for your dry ingredients and your egg/milk mixture.
- A pastry blender or even your fingertips for cutting in the butter.
- A baking sheet and some parchment paper – game changer for easy cleanup!
- A sharp knife to cut those wedges.
- A wire rack for cooling.
Step-by-Step Guide to Making Chocolate Chip Scones
Alright, let’s get down to business! Making these scones is really satisfying, and the results are so worth it. Just follow these steps, and you’ll have warm, gooey chocolate chip scones ready in no time. Remember, the key is to work quickly and gently!
Preparing the Dough for Your Chocolate Chip Scones
First things first, give your oven a good preheat to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze! In a big bowl, whisk together your flour, sugar, baking powder, and salt. Now, toss in those cold, cubed butter pieces. Using a pastry blender or just your fingertips (my favorite way!), rub that butter into the flour mixture. You want it to look like coarse crumbs, with some pea-sized butter bits still visible. This is what gives us that amazing flaky texture!
Shaping and Baking the Chocolate Chip Scones
In a separate little bowl, give your milk and egg a quick whisk. Pour this liquidy goodness into your flour and butter mixture. Mix everything together *just* until it’s combined. Seriously, don’t go crazy here – overmixing equals tough scones, and nobody wants that! Gently fold in your chocolate chips. Dump the whole lovely mess onto a lightly floured counter. Pat it down into a round disc, about 3/4 of an inch thick. Now, slice that round into 8 wedges, like cutting a pizza. Pop them onto your prepared baking sheet. Bake for about 15 to 18 minutes, or until they’re beautifully golden brown and smell absolutely divine. Let them cool just a little bit on a wire rack before serving warm with that dreamy clotted cream!
Serving Your Perfect Chocolate Chip Scones with Clotted Cream
Okay, the moment of truth! These scones are truly meant to be served warm, fresh from the oven. The warmth makes the chocolate chips delightfully gooey. Pile a generous scoop of rich clotted cream right on top – it’s pure heaven. You really don’t need anything else, but a little drizzle of honey wouldn’t hurt if you’re feeling extra fancy!
Tips for the Best Chocolate Chip Scones
You know, even though these scones are pretty darn straightforward, a few little tricks can really elevate them from good to absolutely stellar. It’s all about treating those ingredients right! My biggest tip? Keep. Everything. COLD. Seriously, your butter and your milk should be straight from the fridge. Cold butter melts slower in the oven, creating steam pockets that make those wonderful flaky layers. If your kitchen is super warm, pop your flour and butter mix in the freezer for like, 10 minutes before adding the wet stuff.
Also, resist the urge to overmix the dough! Once the wet ingredients hit the dry, just mix until it *barely* comes together. A little shaggy is perfect. Overmixing develops the gluten too much, and that’s how you end up with tough, chewy scones instead of tender delights. And don’t be afraid if you see little buttery bits! Those are good. They’re your future flaky layers waiting to happen. If you ever feel like a little extra something, adding a pinch of cinnamon to the dry ingredients is lovely, or maybe even a sprinkle of sea salt on top before baking — just like they do with traditional Welsh cakes!
Ingredient Notes and Substitutions for Scones
Let’s chat for a sec about some of the ingredients, because they really matter for these Chocolate Chip Scones with Clotted Cream! That cold butter? It’s non-negotiable! It creates those lovely pockets of steam as it bakes, giving you that essential flaky texture. If you don’t have unsalted butter, salted will work, just skip the extra salt in the recipe. If you’re out of milk, a heavy cream or even half-and-half works beautifully for an even richer scone. And for the chocolate chips, feel free to swap them for white chocolate, butterscotch chips, or even chopped nuts if you like!
Frequently Asked Questions about Chocolate Chip Scones
Got questions about whipping up these delightful Chocolate Chip Scones with Clotted Cream? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any doubts.
Can I make these scones ahead of time?
You sure can! You can prepare the dough up to the point of shaping, wrap it tightly in plastic wrap, and keep it in the fridge for up to 24 hours. Just make sure to let it sit at room temperature for about 10-15 minutes before you shape and bake them. They’re also pretty darn good the next day, just pop them in a warm oven for a few minutes to refresh them! It’s a bit like reviving leftover doughnuts!
My scones came out tough. What did I do wrong?
Oh, the dreaded tough scone! This almost always happens when the dough is overmixed. Once you add the wet ingredients to the dry, just mix until it *barely* comes together. Seriously, don’t beat it! Also, make sure your butter was super cold. Cold butter is your best friend for flaky scones. Think of it as a gentle hug for the dough, not a wrestling match!
What’s the best way to store leftover chocolate chip scones?
Once they’ve completely cooled, store any leftover scones in an airtight container at room temperature. They’re best enjoyed within 2-3 days. If you want to resurrect them for a mid-week treat, just warm them up gently in a low oven (around 300°F or 150°C) for a few minutes until they’re cozy and warm again. It’s almost like they’re fresh out of the oven!
Can I use something other than clotted cream?
While clotted cream is absolutely divine with these Chocolate Chip Scones, I get it if it’s not readily available! Good quality, thick whipped cream or even a rich crème fraîche can work as a substitute. Just make sure it’s thick and has a nice bit of tang to it to balance the sweetness of the chocolate. If you’re feeling adventurous, you could even try a dollop of mascarpone cheese!
Nutritional Information for Chocolate Chip Scones with Clotted Cream
Just a quick note on numbers! The nutritional info below is an estimate per scone, including the clotted cream. Keep in mind that variations in brands and exact ingredient amounts can change things a bit. But honestly, these Chocolate Chip Scones with Clotted Cream are worth every delicious bite!
Serving Size: 1 scone
Calories: 350
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Sugar: 15g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg
Sodium: 200mg
Chocolate Chip Scones with Clotted Cream
- Total Time: 33 min
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
A recipe for making classic chocolate chip scones served with clotted cream.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup milk
- 1 large egg
- 1/2 cup chocolate chips
- Clotted cream, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the milk and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick round.
- Cut the round into 8 wedges.
- Place the wedges on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown.
- Let the scones cool slightly on a wire rack.
- Serve warm with clotted cream.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Ensure your butter is very cold for the best scone texture.
- You can add a pinch of cinnamon to the dry ingredients for extra warmth.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate chip scones, clotted cream, scone recipe, baking, dessert, British baking