These Chocolate Chunk Scones are crunchy on the outside, flaky-tender on the inside, and filled with melty chocolate. I’m obsessed!
Scone, Sweet Scone!
I love a great scone! I obsess about them, actually, but it has to be a good one. A really good one. There are so many sad scones out there. You know, the ones that are just too soft or moist. In my book, that’s a muffin! A good scone has to be crunchy on the outside, flaky and tender on the inside. And I gotta say, y’all, these Chocolate Chunk Scones might be one of the best I’ve had.
The recipe was inspired by the scones at Drip Coffee here in Dallas, where I would work from when I was writing Beautiful Boards. Their scone is amazing! It was such a treat to me to just sit there and sip my coffee, snack on my scone, and work on the book.
Now these scones are big, my friends! With a sweet, sugary, crunchy exterior and a tender, flaky, melt-in-your mouth interior, they pack chocolate chunks in every bite. It’s like a cookie and scone got together and had a big ol’ scrumptious baby. They’re the best!
How to Make Chocolate Chunk Scones
In a large bowl, start off by whisking together the flour, light brown sugar, baking powder, and salt. Then cut the cold butter into small slices. Add the butter to the flour mixture and cut it in with a pastry blender or two knives, moving in opposite directions until a crumbly mixture forms.
In a small bowl, whisk together 1 large egg and 1/2 cup heavy cream. Add this to the flour/butter mixture and continue to cut in with a pastry blender until the cream/egg mixture is just starting to incorporate. Then use your hands to combine the dough into a ball.
Divide the dough into 1/3 cup portions and shape them into 1-inch thick disks. Place them on the prepared baking sheet, a few inches apart, or on a platter (if your baking sheet won’t fit in the refrigerator) and chill the shaped scones in the refrigerator for at least 15 minutes or even overnight.
When ready to bake, place them on the baking sheet and brush each scone with some of the remaining ¼ cup heavy cream and then sprinkle generously with some of the coarse sparkling sugar.
Bake for 20 minutes or until the scones are golden brown on the outside. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Want More Scone Obsession?
That’s all it takes to make obsessively good scones! For a perfect spring treat, you could also try my Lemon Lavender Poppy Seed Scones, or these berry delicious Strawberry Streusel Scones, OR these irresistible Snickerdoodle Streusel Scones. Look, I told y’all I get scone-obsessed ?!
I hope you love these Chocolate Chunk Scones as much as I do. When you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the recipes I share.
xoxo,
Chocolate Chunk Scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6
Description
These obsessively-delicious Chocolate Chunk Scones are crunchy on the outside, flaky-tender on the inside, and filled with melty chocolate.
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter
- 1 large egg
- ¾ cup heavy cream, divided
- 1 cup chopped fresh chocolate chunks
- ¼ cup coarse sparkling sugar, for garnishing
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, light brown sugar, baking powder, and salt. Cut the cold butter into small slices. Add the butter to the flour mixture and cut in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
- In a small bowl, whisk together 1 large egg and 1/2 cup heavy cream. Add it to the bowl with the flour/butter mixture and continue to cut in with a pastry blender or two knives until the cream/egg mixture is just starting to incorporate. Use your hands to combine the dough into a ball.
- Divide the dough into 1/3 cup portions and shape each portion into 1-inch thick disks. Place them on the prepared baking sheet, a few inches apart, or on a platter (if your baking sheet won’t fit in the refrigerator) and chill the shaped scones in the refrigerator for at least 15 minutes or even overnight.
- When ready to bake, place them on the baking sheet and brush each scone with some of the remaining ¼ cup heavy cream and then sprinkle generously with some of the coarse sparkling sugar.
- Bake for 20 minutes or until scones are golden brown on the outside. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Scones can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
