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Chocolate Chunk Scones by The BakerMama

Chocolate Chunk Scones

  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6

Description

These obsessively-delicious Chocolate Chunk Scones are crunchy on the outside, flaky-tender on the inside, and filled with melty chocolate.


Ingredients

  • 2 cups all-purpose flour
  • ½ cup light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) cold unsalted butter
  • 1 large egg
  • ¾ cup heavy cream, divided
  • 1 cup chopped fresh chocolate chunks
  • ¼ cup coarse sparkling sugar, for garnishing

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, light brown sugar, baking powder, and salt. Cut the cold butter into small slices. Add the butter to the flour mixture and cut in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
  3. In a small bowl, whisk together 1 large egg and 1/2 cup heavy cream. Add it to the bowl with the flour/butter mixture and stir until just starting to incorporate. Add the chocolate chunks and gently stir until they are distributed well throughout the dough.
  4. Divide the dough into 1/3 cup portions and shape each portion into 1-inch thick disks. Place them on the prepared baking sheet, a few inches apart, or on a platter (if your baking sheet won’t fit in the refrigerator) and chill the shaped scones in the refrigerator for at least 15 minutes or even overnight.
  5. When ready to bake, place them on the baking sheet and brush each scone with some of the remaining ¼ cup heavy cream and then sprinkle generously with some of the coarse sparkling sugar.
  6. Bake for 20 minutes or until scones are golden brown on the outside. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Scones can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

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