The BEST Chocolate Chip Scones!

I am a lover of all things chocolate!! Remember those delectable blueberry scones I made a few months ago? Well, why not make scones with chocolate?!! Mind you, this recipe can be adapted to add pretty much anything your little heart desires, but you are going to love these! They are so flaky on the inside and crunchy on the outside! This is achieved by rolling and folding the dough a few times (just as we do when we make puff pastry). This creates layers that are forced apart by steam when they are baked. This technique prevents a dense and crumbly texture. It also keeps the abundant amount of chocolate chips evenly distributed throughout the scones!! Adding melted butter and course sugar gives them an amazing crunch with each and every bite. YUM!!!

First you are going to want to put ½ cup (one stick) of unsalted butter in the freezer. You are going to be grating this so it will be easier to mix into the flour mixture. Gently folding the grated butter into the flour and folding a couple of times is going to give these scones a nice rise and flaky texture.

It is very important not to overwork the dough. If you do, your scones will be tough instead of tender. You will only want to knead and fold the dough the number of times called for in this recipe.

Ingredients:

8 tablespoons frozen unsalted butter (113 grams)
1 1/2 cups dark (or semi-sweet) chocolate chips (252 grams)
1/2 cup sour cream (115 grams)
1/2 cup whole milk (120 grams)
2 cups all-purpose flour (240 grams)
1/4 cup light brown sugar (50 grams)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons melted butter and turbinado sugar to put on top of the scones before baking

Instructions:

Line baking sheet with parchment paper or silicone pad. Preheat oven to 425 degrees.

Measure chocolate chips in a medium bowl and set aside.

Grate frozen butter and place in a bowl. Put in the freezer until ready to use. Place milk and sour cream in a medium bowl and whisk until incorporated. Put in the refrigerator until ready to use.

Whisk flour, light brown sugar, baking powder, baking soda and salt together in a medium bowl. Add grated butter (frozen from the freezer) to the flour mixture. Gently fold in with your fingers until coated.

Remove milk/sour cream mixture from the refrigerator and fold into the flour and butter mixture just until combined.

Transfer dough to a generously floured surface and gently knead 6 to 8 times with floured hands (do not overwork dough).

Now roll the dough into a 12” square. Fold the dough into thirds (like a business letter). I used my large bench scraper to help me with this process. Fold into thirds again, starting with the short ends and bringing them towards the middle forming a 4” square. Chill in the freezer for 5 minutes. (I put mine on a floured plate).

Place dough on lightly floured dish and freeze for five minutes (do not overchill)

Transfer the dough to a floured surface and roll into a 12” square again. Place chocolate chips on top of the dough and gently press into the dough.

Roll the dough into a log. With seam side down, gently roll and press into a 12” X 4” rectangle.

Using a sharp (and floured) knife or cutter, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles). Place them on a prepared baking sheet, brush with melted butter and sprinkle with sugar. Bake for 17-22 minutes or until tops and bottoms are golden brown. Transfer to a cooling rack for 10 minutes. These are best served warm or at room temperature. (You can make them ahead of time and freeze them too, if you would like.)