Chocolate Chip Scones with Organic Flour
100% Success Rate! Easy Chocolate Chip Scone Recipe (Perfect for Beginner Bakers)
Introducing a magical, super-easy scone recipe that you can whip up in just 15 minutes. We’ve included simple, step-by-step instructions and helpful tips, so even those new to baking can confidently try this recipe. Enjoy the best scones at home – crispy on the outside, moist on the inside!
Ingredients
- 200g Organic Cake Flour (or All-Purpose Flour)
- 35g Granulated Sugar
- 2g Salt
- 6g Baking Powder
- 100g Cold Unsalted Butter, cubed
- 70g Dark Chocolate Chips
- 80ml Cold Milk
- 1 Fresh Egg (for egg wash)
Cooking Instructions
Step 1
First, in a large bowl, combine the organic cake flour (200g), granulated sugar (35g), baking powder (6g), and salt (2g). Whisk them together lightly with a whisk or fork until there are no lumps. Pre-mixing the dry ingredients helps ensure everything is evenly distributed for delicious scones.
Step 2
Next, add the cold unsalted butter (100g), cut into approximately 1cm cubes, to the bowl with the dry ingredients. It’s crucial that the butter remains cold to achieve the characteristic flaky layers of scones, so be mindful of not letting it melt while you work.
Step 3
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs or small peas. Work quickly to prevent the butter from warming up and melting from the heat of your hands. If the butter melts, your scones might lose their crispiness.
Step 4
Add the dark chocolate chips (70g) and the cold milk (80ml) to the mixture. Ensure the milk is cold but not frozen; directly from the refrigerator is best. Using milk that’s too warm can cause the butter to melt.
Step 5
Gently mix everything together using a scraper until the dry ingredients are moistened and the chocolate chips are incorporated. Avoid overmixing, as this can develop gluten and lead to tough scones. Aim for a light mix – just enough to bring the ingredients together without overworking the dough. About 20-30 gentle stirs should suffice.
Step 6
Turn the dough out onto a lightly floured surface. Use the scraper to gently gather the scattered pieces into a rough rectangular shape. Again, minimize your hand contact to keep the butter cold and maintain the scone’s texture. The less you handle the dough, the flakier your scones will be.
Step 7
With your scraper, cut the dough in half. This action helps to create the layered structure within the scone.
Step 8
Stack one half of the dough on top of the other, and then gently press down with your palm to reform a single lump. Repeat this folding and pressing process 4 to 5 times. Each repetition builds up the beautiful, flaky layers characteristic of a good scone. Don’t press too hard; just enough to bring it together.
Step 9
Wrap the dough in plastic wrap, shape it into a round disk about 3cm (1.2 inches) thick. If the dough is too sticky, you can lightly flour your hands or the surface. Then, wrap it tightly and place it in the freezer for about 1 hour to chill. This chilling process firms up the butter again and helps the scones puff up nicely during baking.
Step 10
Once chilled, remove the dough from the freezer and cut it into 6 equal portions. You can use a knife or a pizza cutter for clean cuts. If the dough is too hard to cut, let it sit at room temperature for a few minutes.
Step 11
Line a baking sheet with parchment paper and place the scone portions on it, ensuring they have enough space between them. Whisk the egg well and brush it lightly over the tops of the scones. This egg wash will give them a beautiful golden-brown color as they bake. While optional, it greatly enhances their appearance.
Step 12
Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes. Keep an eye on them, as oven temperatures can vary; start checking around the 15-minute mark. They are ready when the tops are nicely golden brown.
Step 13
Congratulations! Your crispy-on-the-outside, moist-on-the-inside chocolate chip scones are ready. They are delicious served warm, or you can enjoy them with jam or clotted cream after they’ve cooled completely for an even richer experience. Enjoy your baking! 🙂
