Much like our chocolate watermelon phenomenon, chocolate pineapple hasn't always been high atop my list of Easy Fruits to Turn Into Dessert. After all, there's just so much …
Chocolate Chunk Scones
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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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Chocolate Chunk Scones
- YIELD: 8 large scones
- 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)
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.
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.
Recipe adapted from King Arthur Flour.
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