These blueberry chocolate chip scones are tart, sweet, and perfect with a cup of tea. Serve them for breakfast or brunch.
If you’re looking for a chocolate chip scone recipe, you’ve come to the right place.
Blueberry Chocolate Chip Scones
It doesn’t matter the season. Hot or cold, I like to bake.
Turning on the oven and popping in baking sheets and pans and casserole dishes always ends with something good.
Whether it be cookies or cakes, dinner or dessert, it is always a good thing.
In autumn and winter, I love to curl up with a great cup of coffee and a scone, fresh out of the oven.
This scone recipe can be made with either milk chocolate or semi-sweet chocolate chips – perfect if you like your baked goods a little sweeter.
Scone Making Tips
If you have never made scones before, they can be a little intimidating but I have a few tips for you.
- Normally when I bake, I use butter and eggs at room temperature. For scones, however, they need to be cold.
- When mixing your batter, its important not to over mix because you want your ingredients to go in the oven cold.
- It’s important to well-flour not only the surface you will be forming the dough, but also your hands and your knife. The flour will prevent the dough from sticking to everything.
- 3 cups all-purpose flour
- 1/2 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup cold, unsalted butter
- 3/4 cup blueberries
- 1/4 cup chocolate chips
- 1 cold large egg, beaten
- 1 cup milk
- 1 teaspoon vanilla extract
Pre-heat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine the flour, sugar, baking powder and salt with a whisk. Using a pastry blender (or two knives,) add the butter to the dry ingredients. Cut it into the flour until it is pea sized.
Add the berries and chocolate chips with a wooden spoon. The stir in the remaining ingredients with the wooden spoon until the mixture is wet.
Flour your surface, then pour the dough on top of the flour. Flour your hands and pat the dough into a round circle about 1 inch high. If the dough sticks to your hands or the surface, add more flour.
Cut the dough in to 8 triangles for large scones or 16 for medium scones. Pictured are large scones. Place on the prepared baking sheet and put in the oven.
Bake for 16-18 minutes, or until the scone edges begin to brown. Remove from oven and transfer to a cooling rack. Let cool before eating.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 216 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 172mg Carbohydrates: 28g Fiber: 1g Sugar: 9g Protein: 4g