Hey guys and welcome back to another post. Today I am going to be showing you an awesome way to make chocolate chip scones and how quick it is to make this tasty breakfast treat!
I don’t know about you, but I love to have something a little bit interesting to eat on the weekends. Instead of eating a quick bowl of cereal before running out the door to go to work, I love taking the time on the weekends to make something super tasty for me and my husband. Scones are a great choice for a Saturday morning breakfast because you can make them in under an hour, they are super customizable, and they require ingredients that you usually have in the kitchen.
The scones I made for you today contain chocolate chips because I can never say no to anything chocolate, but I also incorporated some whole wheat flour into this recipe which makes it a tiny bit healthy and not so refined. Sometimes I feel like if I eat a baked good that is made up of very finely milled flours that it just sitting in my gut the rest of the day like sludge. Kind of gross but it really is true. I tested this recipe out a couple of times before I came to the perfect balance of flours and I really loved how they turned out! I also tried a couple of different ways of “creaming” the cold butter into the flour and I found that using your Kitchenaid mixer fitted with the beater attachment is the way to go. Which makes this recipe practically a one-bowl scone recipe and I love that.
I also made these chocolate scones with two percent milk because that is honestly what I had in my kitchen at the time. You could probably make these with cream or half and half, but I honestly prefer the lighter side of these scones and I don’t think it detracts from the quality at all. I used a brand of milk called Morning Fresh Dairy that is sold in recyclable glass containers and is local to Colorado. This post is not sponsored but I always love to mention brands that are providing an excellent product while also being humane and environmentally friendly. I will always spend money on brands that are doing business the right way even if it costs a bit more money. Their milk isn’t that expensive and if you return the glass containers to Whole Foods, they will take a dollar off your next purchase of milk. A win-win for everyone!
You are going to want to order some chunky baking sugar to sprinkle on the top right before baking because that extra crunch takes these scones to the next level and provides a wonderful contrast. Let me know if you decide to make these wonderful scones on your next day off and let me know how you liked the recipe! If you like this post please feel free to subscribe to my newsletter that I send out at the end of every month as a recap of all the recipes that we covered and share this post so others may learn how to make deliciously easy chocolate chip scones!
Chocolate Chip Scones
- Kitchenaid mixer with a paddle attachment
- Parchment paper
- Bench scraper
- Bowl scraper
- Measuring spoons and cups
- 120 Grams All-purpose flour
- 90 Grams Whole wheat flour
- 113 Grams Butter, cold
- 8.5 Grams Baking powder
- 14 Grams Sugar
- 2.8 Grams Salt
- 2 Eggs
- 82 Grams Whole milk
- 80 Grams Dark chocolate chunks
- Preheat the oven to 450 F with the oven rack in the middle and prepare your sheet tray with parchment paper. Measure all dry ingredients + butter into the bowl of your KitchenAid mixer. With your paddle attachment blend the butter into the flour until it resembles wet sand and the butter is the size of peas. Whisk the eggs with the milk together and then add to the flour and butter mixture, mixing just until combined. Finally, mix in your chocolate chips just until combined as well. Scoop out your dough with a bowl scraper directly onto your prepared sheet tray and dust a bit of flour on top. Pat your scone dough into a large round disk about an inch thick, brush with milk and sprinkle on some chunky sugar. Bake for 15 minutes or until nice and golden brown. Eat immediately or place in a airtight container and store in your bread box or fridge for up to a week.