Chocolate Chip Scones
A favourite of my son, especially now that I top them with chocolate ganache, using the recipe from Life, Love & Sugar.
Related Post: Scones Primer
Chocolate Chip Scones
A variation on my vanilla scones, using mini chocolate chips and a rich ganache topping.
Servings: 8 servings
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/4 cup vanilla Greek yogurt
- 1/4 cup 35% cream, plus more for brushing on scones before baking
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, cold and cut into small pieces
- 150 g miniature semi-sweet chocolate chips About half a standard package.
- 1/8 cup miniature semi-sweet chocolate chips See Notes, below.
- 1 tbsp 35% cream
- Preheat the oven to 400F. Line a baking sheet with parchment paper. (See Notes, below.)
- Add all the dry ingredients except the chocolate chips to a large bowl and whisk together to incorporate.
- In a medium bowl, whisk together the egg, yogurt, cream, and extract. Set aside.
- Cut the butter into the dry ingredients until the butter is about pea-sized. The dough will have the texture of crumbs. (See Notes, below. Or see the Scones Primer for pictures.)
- Add chocolate chips and wet ingredients to flour mixture and stir until dry ingredients are incorporated.
- Gently knead the dough into a ball in the bowl, then turn out and begin patting into a circle until it’s about 1 inch (2.5cm) thick. You may need to squeeze the outer edges a bit to incorporate crumbly bits into the dough.
- Cut the dough into 8 evenly sized wedges and place them on the prepared baking sheet. Brush lightly with 35% cream if desired. (This gives a nice sheen to the finished scones.)
- Bake for 12-13 minutes, or until edges start to turn golden.
- Let scones cool for about 5 minutes on the pan, then move them to a wire rack. Place the parchment from the baking pan under the wire rack to catch drips when you ice the scones. While the scones are cooling, make the ganache.
- Place the chocolate chips in a small ceramic bowl. Add the 35% cream to a microwave-safe bowl, then heat for about 20-30 seconds or until just starting to steam.
- Pour heated cream over the chocolate chips, cover the bowl, then let sit for about five minutes.
- Remove cover from bowl, then stir the chocolate chips and cream together until smooth. If the chocolate is not melting, place the bowl in the microwave and heat for about 10 seconds or until the chocolate chips are softening. Stir to make a smooth, pourable chocolate.
- Let ganache sit for 2-3 minutes, then drizzle over cooled scones.
- Ovens can vary widely in temperature. For this recipe, I set my oven to 400F and bake for about 11 minutes. Watch your scones carefully the first time you make this recipe to ensure they don’t bake too long.
- The cutting process can take a few minutes but you want to be able to see pieces of butter in the dough, so don’t go too long with this step.
- The amount of ganache is a personal preference. I first cut the original recipe in half, using 1/4 cup chocolate chips and 2 tbsp of cream, but I found I had a lot left. If you love chocolate, the larger volume might work just fine. We like the drizzle a little lighter so we find the smaller volume, using 1/8 cup chocolate chips, better.