The weeks have melted into each other these past 7 weeks, and I don’t get a lot of time to sit down and write up recipes. But this one was so easy and quick to make, and oh the boys loved them. So I found the time to write up the recipe to share!
Chocolate Chip Scones
- 2 cups all-purpose flour (240 grams weighed)
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ½ cup unsalted butter, softened and diced
- ½ cup + 2 Tbsp milk
- 1 tsp neutral oil, such as avocado
- ½ cup semi-sweet chocolate chips
Preheat oven to 425° and line a baking sheet with parchment paper.
Whisk the dry ingredients together in a large mixing bowl. Add in the butter and work in till fine crumbs.
Add in the ½ cup milk and oil, quickly stir into a dough, mix in the chocolate chips.
Sprinkle a work surface with more flour, knock out dough, sprinkling a bit more flour on top. Gently knead dough a couple times so it isn’t sticky (use a bench scraper as needed to move dough). Pat out into an 8″ circle. Use bench scraper to cut into 8 sections, and move to the baking sheet.
Brush scones with remaining milk.
Bake for 14 minutes, or until gently golden on top. Let cool, store any leftovers in a tightly sealed glass container.
Makes 8 scones.