This easy scones recipe with chocolate chip and chocolate ganache drizzle will make you want to throw a posh Afternoon Tea Party. But honestly, they won’t last until then.
Just like my Cheese Scones and Honey Scones, these Chocolate chip scones are just the perfect sweet treat to enjoy all day long. With out without jam and cream stuffed inside them!
Not only delicious, these scones are so easy to make you can even get your kids involved. With their intense Dark Chocolate Drizzle finish, they are the answer to all of your chocolate cravings…
Ingredients
- 375 g (2 1/2 cup) Plain / All-Purpose Flour
- 75 g (1/3 cup) Caster Sugar
- 1 1/2 teasp. Baking Powder
- 1 pinch Salt
- 90 g (6 1/2 tbsp.) Unsalted Butter
- 2 Eggs
- 180 ml (3/4 cup) Heavy / Thickened Cream
- 1/2 teasp. Vanilla Extract
- 140 g (3/4 cup) Dark Chocolate Chips
- 1 Egg Yolk, optional – for the Egg Wash
- 1 tbsp Milk, optional – for the Egg Wash
Chocolate Ganache Drizzle
- 75 g (2,5 oz) Dark Cooking Chocolate
- 75 ml (5 tbsp.) Heavy / Thickened Cream
Instructions
Chocolate Chip Scones
- Preheat your oven on 180’C/350’F.
- Mix all the dry ingredients in a large bowl: Flour, Sugar, Baking Powder, Baking Soda and Salt. Slice the cold butter into small cubes and add them to the dry ingredients. Cut the butter into the dry ingredients (see note 1) until it looks like thick sand / thin crumbs
- Mix in the Chocolate Chips.
- In a separate bowl, whisk the Eggs, Cream and Vanilla Extract. Add it to the first bowl and combine with a stiff spatula then by hands. Stop as soon as the ingredients are combined as you don’t want to overmix the dough.
- Transfer onto a lightly floured surface (I did it over a large sheet of baking paper). Sprinkle more flour over the dough then roll it into a thick layer (about 2 cm / 0.8 inch thick).
- Use a round Cookie Cutter (note 2), to cut the individual scones. Transfer them over a baking tray lined with baking paper. Re-roll and cut any excess dough.
Egg Wash
- Whisk the Egg and Milk in a small bowl and brush it over the scones for a golden finish.
- Bake for 15 minutes, or until puffed and golden. Transfer to a cooling rack to cool down completely.
Chocolate Ganache Drizzle
- Thinly chop the Chocolate and place it into a heat-proof bowl.
- Heat up the Cream over the stove. Remove it from the heat just before it starts to boil and pour it over the chopped Chocolate. Leave it for 2 to 3 minutes without touching it, then use a stiff spatula to mix it together until smooth and shiny.
- Set aside for 15 to 30 minutes, or until the ganache starts to thicken and set. Place into a piping bag with small round nozzle and drizzle over the cool Choc Chip Scones. Set aside to set until ready to eat.
