I’m so excited to share one of my all-time favorite recipes with you guys! This chocolate chip scone recipe is the really the best EVER, and I’m not exaggerating at all; there has yet to be another recipe even come close. We have been making these yummy scones at my house since I was about 10 years old. I requested them for birthdays, Christmas…pretty much any special occasion that I could use as an excuse to get them. I would even have friends say “Can your Mom make that delicious scone recipe for breakfast?” when they would stay over. It’s just that good.
It’s been a good and bad thing that I learned how to make the scones. Good meaning that I can have them anytime I want, not just for special occasions, and bad meaning…that I can have them any time I want lol. It’s kind of dangerous. I have like 0 self-control when it comes to them. It’s super hard to eat just one, but the good thing is that the scones contain clean ingredients, so you don’t have to fret too much if you find yourself reaching for that second scone. Just put the breaks on after that or you will be on a chocolate overload.
Not only are they delicious, but they are soooo easy to make. I love breakfast recipes that are short, simple, and you can make and eat them in under 30 minutes. I am always SUPER hungry when I wake up so the faster I can eat, the better. This mixed with a little bit of impatience on my part is a hard combo when I am cooking long and intense meals. That’s why these classic chocolate chip scones are such a go-to for me.
I hope this recipe can become a family tradition for you like it has been for me. You will find yourself making it again, and again…and again.
- 1¾ C. unbleached all-purpose or spelt flour
- 1 T. baking powder
- ¼ tsp. Celtic sea salt
- ¼ tsp. Stevia
- 1 C. organic/natural chocolate chips
- 1 C. organic heavy whipping cream + 3 T. water
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium-size bowl, mix together dry ingredients well. Carefully fold in chocolate chips.
- Pour your whipping cream in the dry mixture and mix well. I like my mixture to be a little more moist so that the texture of the scone isn't crumbly. Therefore, you will probably need to add about 3 T. of water to reach a thoroughly moist texture. You don't want to have dry/flaky pieces.
- Form your dough into a ball and put on a floured surface. With a rolling pin, roll dough into a circle about ¾ inch thick. Cut into 8 equal triangles and place on parchment paper.
- Bake for 10-13 minutes or until the tops are slightly browned.
- Let cool for 3-5 minutes, pour yourself a glass of milk, and enjoy!
If you get a chance to try this delicious recipe (which I hope you do!) make sure to tag me on Instagram @adancersplate or #embraceyourplate so that I can see your beautiful posts! <3