Chocolate Chip Scones (From Land O Lakes Butter)

The aroma of freshly baked scones has a magical ability to transport me back to my grandmother’s kitchen. I can still picture her, flour dusting her apron, carefully cutting out perfect triangles of dough. These weren’t your overly sweet, cake-like scones; they were subtly sweet, slightly crumbly, and utterly comforting – the kind of treat that begged to be enjoyed with a steaming mug of tea on a cool afternoon. This recipe reminds me of those cherished moments, a legacy of simple pleasures and delicious memories.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yields: 12 scones
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

• 1 ¾ cups all-purpose flour
• 3 tablespoons sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup Land O Lakes butter, chilled and cut up tiny
• 1 egg, slightly beaten
• ½ cup miniature semisweet chocolate chips
• 4-6 tablespoons half-and-half or whipping cream
• 1 egg, slightly beaten, for egg wash

Equipment Needed

• Large mixing bowl
• Whisk
• Pastry blender or fork
• Cutting board
• Knife or pastry cutter
• Greased cookie sheet, silpat, or parchment paper

Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center.

2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt with a whisk. This ensures that the leavening agent (baking powder) is evenly distributed throughout the flour, leading to a more consistent rise in the oven.

3. Cut in the cold butter into the flour mixture until it resembles fine crumbs. The key here is to keep the butter cold – this prevents it from melting into the flour and creating a tough scone. You can use a pastry blender, two knives, or even your fingertips, but work quickly to avoid warming the butter too much.

4. Stir in the slightly beaten egg and the chocolate chips.

5. Gradually add the half-and-half or whipping cream, a tablespoon at a time, until the dough barely comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough scone. You’re looking for a dough that’s just moist enough to hold together. You might not need the full 6 tablespoons; stop when the dough starts to clump.

6. Transfer the dough to a lightly floured board and gently knead in any loose pieces to form a cohesive mass. Again, handle the dough gently.

7. Pat out the dough into a ½-inch thick circle.

8. Using a knife or pastry cutter, cut the circle equally into 12 triangles.

9. Place the scones 2 inches apart on a greased cookie sheet, silpat, or parchment paper-lined baking sheet. The spacing is crucial to allow for even baking and browning.

10. Brush the tops of the scones with the slightly beaten egg (egg wash). This will give them a beautiful golden-brown color and a slightly glossy finish.

11. Bake for 10-12 minutes, or until the scones are golden brown. Keep a close eye on them, as baking times can vary depending on your oven.

12. Place the baked scones on a cooling rack to cool slightly before serving. This prevents them from becoming soggy on the bottom.

Expert Tips & Tricks

• For extra flaky scones, try grating the frozen butter into the flour mixture instead of cutting it in.
• Don’t be afraid to experiment with different types of chocolate chips! Milk chocolate, dark chocolate, or even white chocolate would all be delicious.
• If you want to make the dough ahead of time, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours, or in the freezer for up to 1 month. Let the dough thaw in the refrigerator before baking.
• For a richer flavor, brush the baked scones with melted butter immediately after they come out of the oven.
• If your scones are browning too quickly, you can tent them with foil during the last few minutes of baking.

Serving & Storage Suggestions

These chocolate chip scones are best served warm, ideally within a few hours of baking. They are fantastic on their own or paired with a dollop of clotted cream, jam, or even a simple smear of butter. They make a wonderful addition to brunch, afternoon tea, or a cozy evening snack.

To store leftover scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 1 month. To reheat, wrap the scones in foil and bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also microwave them for a few seconds, but be careful not to overcook them, as they can become tough.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	177 kcal	N/A
Total Fat	8.8g	13%
Saturated Fat	5.2g	25%
Cholesterol	46.4mg	15%
Sodium	232.6mg	9%
Total Carbohydrate	22.2g	7%
Dietary Fiber	0.9g	3%
Sugars	7.2g	N/A
Protein	3.4g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a bit more liquid to achieve the right consistency.
• Vegan: Replace the butter with a vegan butter alternative, the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes), and the half-and-half or whipping cream with a plant-based milk like almond or soy milk.
• Different Chocolate: Swap out the miniature semisweet chocolate chips with dark chocolate chunks, white chocolate chips, or even chopped nuts.
• Add-Ins: Get creative with other add-ins like dried cranberries, blueberries, lemon zest, or a touch of cinnamon.
• Savory Scones: Omit the sugar and chocolate chips and add savory ingredients like cheddar cheese, herbs, or cooked bacon.

FAQs (Frequently Asked Questions)

Q: Why are my scones dry and crumbly?

A: Overmixing the dough or adding too much flour can lead to dry scones. Be sure to measure your flour accurately and mix the dough just until it comes together. Also, ensure that you are using enough liquid.

Q: Can I use self-rising flour instead of all-purpose flour and baking powder?

A: Yes, you can, but you’ll need to omit the baking powder and salt from the recipe.

Q: How do I prevent my chocolate chips from melting too much during baking?

A: Using miniature chocolate chips helps, as they melt less easily. You can also chill the dough for 15-20 minutes before baking to help the chocolate chips stay more intact.

Q: Can I make these scones without an egg wash?

A: Yes, you can omit the egg wash. However, the scones will not have the same golden-brown color and slightly glossy finish. You can brush them with milk or melted butter instead, though the results will vary.

Q: What’s the best way to reheat scones without drying them out?

A: The best way to reheat scones is to wrap them in foil and bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. This helps to retain moisture and prevent them from becoming dry.

Final Thoughts

These Chocolate Chip Scones are a delightful treat that’s easy to make and sure to please. Whether you’re a seasoned baker or just starting out, this recipe is a wonderful way to create a warm and comforting baked good. I encourage you to try this recipe and make it your own, experiment with different flavors and ingredients, and share your creations with loved ones. The simple act of baking can bring so much joy, and these scones are the perfect way to spread a little happiness, one bite at a time. Enjoy them with your favorite hot beverage, and let the simple pleasure of a homemade scone brighten your day!