I am well aware that scones are basically cookies somebody made acceptable to eat for breakfast, but sometimes you really just need a cookie for breakfast. Oh and don’t forget the chocolate chips (aka the best part.)
Over summer, I fell into the pattern of working out in the morning and then going to a coffee shop and ordering my usual nonfat latte and newly usual chocolate chip scone. Now that summer is over, I had to figure out what would be the next best thing; and as you can tell, I made my own! This way I can bake them on the weekend, when I have a smidge of free time, and eat them for breakfast throughout the week with my coffee! Sadly, I do not have an espresso machine or milk steamer so no latte for me, but coffee does the job 🙂
The Chocolate Chip Scones recipe from Epicurious looked pretty good to me, and since I wasn’t aiming to healthify it I decided to use the recipe as is, and boy did they turn out spectacular! I am thinking I will try to healthify it one of these times, but this recipe made the best scones I have ever had so I am scared to mess with it! My favorite thing about them is they aren’t dry and they don’t make you feel like you need to chug some coffee or water after taking a bite! So, I will leave the recipe down below and hopefully you try it out!
Pro Tip: do not leave out the lemon zest! It pulls all the ingredients together and turns these scones from amazing to fantabulos!
Not-So-Healthy but Oh-So-Yummy Chocolate Chip Scones
- 2 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, diced
- 1 teaspoon (packed) grated lemon peel
- 3/4 cup mini chocolate chips
- 3/4 cup chilled buttermilk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Milk (for glaze)
- Butter and flour baking sheet and set aside. Preheat oven to 400 degrees F.
- Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Sifting makes a huge difference so be sure to not skip this step!
- Add chunks of butter and lemon peel. Mix ingredients together with fingers, breaking the chunks of butter as you go along until they are about the size of rice grains. Mix in chocolate chips.
- In a small bowl, whisk buttermilk, egg yolk and vanilla. Then add into dry ingredients and mix.
- Gather up the dough into a ball and place on lightly floured surface. Flatten dough until it is the size of a 9-inch round. Cut into 8 wedges and transfer to baking sheet.
- Brush scones lightly with milk and sprinkle on excess sugar. Feel free to use coarse sugar instead of regular granulated here.
- Bake for 15-17 minutes or until scones are lightly brown on edges. Serve warm and enjoy! 🙂