The BEST Chocolate Chip Scones!

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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.

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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).

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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).

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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.

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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 minute.  These are best served warm or at room temperature.  (You can make them ahead of time and freeze them too, if you would like.)

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Crispy on the outside…flaky on the inside!! PERFECT!

These are perfect accompanied with coffee or tea, but they are definitely the star of the show!!!

I hope you make these very soon, and if you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to see your confections:)

Flaky Blueberry Scones

 

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If a flaky biscuit and a muffin had a baby, I think it would taste like this blueberry scone. Adding a few quick folds in this dough adds a bit more rise and a little more puff to the finished product.  This makes for a party in your mouth!  You may even break out in the “happy food dance”.   It’s a real dance, just ask any foodie out there!

That being said, these scones are a little more involved than most scone recipes I’ve made, but the end result is way better… Trust me!

I am going to walk you through the process from start to finish with step by step photos.   Did I mention I received a new camera for Christmas from my husband?  Thanks Babe…you just made my life a whole lot easier!!

Now let’s get started!

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:

  • 1 stick unsalted butter (frozen) 113 grams
  • 1 ½ cups frozen or fresh blueberries (255 grams)
  • 2 tablespoons unsalted butter (melted) this will be brushed on top of the scones before baking.
  • ½ cup whole milk (122 grams)
  • ½ cup sour cream (57 grams)
  • 2 cups all-purpose flour (240 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 tablespoon Turbinato sugar- to sprinkle on top before baking (13 grams)
  • 2 teaspoons baking powder (8 grams)
  • ½ teaspoon baking soda (3 grams)
  • Zest from one lemon

Instructions:

Preheat oven to 425 degrees. Line baking sheet with parchment paper or use silicone pad. Rinse blueberries and pat dry.  Place in the freezer until ready to use.

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Grate one stick of butter. Place butter in the freezer until ready to use.

Whisk the sour cream and milk together and place in the refrigerator until needed.

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Place flour, granulated sugar, baking powder, baking soda and lemon zest in bowl and whisk until combined. Add the frozen butter to this mixture and gently toss with the flour mixture just until the butter is coated. Add the milk mixture and fold with a spatula until combined.  Transfer the dough to a floured surface and knead the dough 6-8 times with floured hands.  The dough should come together in a ragged ball.  Add flour to the surface and to your hands as needed to prevent the dough from sticking.

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).

Transfer the dough to a floured surface and roll into a 12” square again. Place blueberries 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, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles).  Place them on a prepared baking sheet, brush with the melted butter and sprinkle with the Turbinato sugar.  Bake for 20 minutes or until tops and bottoms are golden brown.  Transfer to a wire rack.  Wait approximately 15 minutes and serve!