You guys, I might have an obsession with scones. I big red puffy heart them and typically feast on cranberry orange scones all year (because until now, it was the only flavor I’ve ever made).
Those holiday scones have had their days (years?) in the spotlight, but now it’s time they step aside.
There’s a new scone in town and with just two words, you’ll be utterly convinced forever that you have an obsession with scones too: chocolate chip.
You guys, there is so much amazingness going on with this chocolate chip scone recipe that I don’t think I can possibly describe it.
Okay, just kidding. I’ll describe.
I don’t know where scones originated from (England? Scotland? Ireland?) but my American taste buds describe a scone as a dry yet absolutely delicious biscuit with just a hit of sweetness.
My best side-by-side comparison would be homemade biscotti. You know, the cookie that sounds like dessert (Triple Chocolate with Almonds!) but tastes more like a delicious and slightly sweet crouton. Yeah, it’s kinda like that, but more biscuit-y.
You traditionally serve biscotti with coffee, which I think should carry over to scones too since they’re far off distant cousins or something.
I don’t know what possessed me to swap chocolate chips for cranberries (um hello, CHOCOLATE?!), but it’s one of the best things I’ve ever done in the kitchen. Yes, this even beats out the best chocolate chip cookie ever AND the vanishing oatmeal chocolate chip recipe too.
Proof that it was a great decision (besides CHOCOLATE?): Mr. Crumbs (a.k.a. scone-hater) ate them. He ate a LOT of them.
8 of them actually, which is half a batch, but who’s counting?
Being obsessed with scones means that I can sit and eat MANY of them without thinking twice. Great for the scones, not so great for fitting into my pants.
Making a mini version not only helps with portion control (because trust me, YOU WILL NEED IT), but everything is cuter when they’re mini, don’t you think?
And get this – the chocolate chips were mini too! GAH! So cute and so delicious and get in my belly already, will ya!
Because even gluten-free peeps deserve mini chocolate chip scones too.
I used Bob’s Red Mill Gluten-free 1-to-1 Baking Flour because you can make a direct substitution for wheat flours in most recipes. I typically make scones with white whole wheat flour (and this is why), but using the gluten-free baking flour made these scones magical. So. Darn. Good.
Dare I say I like the gluten-free version better?! Guess I should make another batch, just to be sure…
- 2 cups Bob's Red Mill Gluten-free 1-to-1 Baking Flour
- ¼ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 6 Tbsp butter, cold
- 1 egg
- ½ cup heavy cream
- 1 tsp vanilla
- ½ cup mini chocolate chips*
- Preheat oven to 425F.
- In a large bowl (using your hands, two knives or a pastry blender), or in a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, salt and butter until it resembles breadcrumbs.
- In a separate bowl, whisk together the egg, heavy cream and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until the ingredients start to come together. The mixture should be dry, but not crumbly, so add 1-2 tsp of cream if necessary.
- Add the chocolate chips and mix just a few times until they are evenly distributed.
- On a silpat mat or a floured surface, shape the dough into a log. Cut the dough into two pieces.
- Set one piece aside and with your hands, flatten one piece into a circle that's about 6" in diameter and about ½" thick. Using a long, sharp knife, cut the circle into quarters, and then each quarter in half so you have 8 small triangle-ish pieces.
- Repeat this step with the second piece of dough.
- Place each scone on a baking sheet about 2" apart and bake for 12-15 minutes until the bottoms start to turn golden brown.
- Remove to a cooling rack to cool and try your best not to scarf them down before the family shows up.
Additional Recipe Notes
I’m really not kidding when I say these are the best scones I’ve ever had, but there is one thing you can do to send them over the top: add vanilla powder.
I introduced you to vanilla powder when we made homemade vanilla bean coffee creamer, so if you still have some, add 1/2 tsp to this recipe. Then eat your scones with coffee and homemade creamer. And call me so I can join you.
If you don’t have Bob’s Red Mill Gluten-free 1-to-1 Baking Flour, get some, OR substitute with your preferred flour.
You can make these full-size scones by making one big circle (instead of dividing the dough into two portions) and then cutting into eighths, but I assure you that you will want seconds. So don’t blame me if your pants don’t fit either!
I just recently thought of making a savory scone to go alongside dinner. Do you like scones? What’s your favorite flavor?
Disclosure: This post is sponsored by Bob’s Red Mill. I love Bob’s Red Mill products and used them often in my kitchen, long before this blog was born. As always, I would never recommend anything on Crumbs that I wouldn’t recommend to a close friend or neighbor, and all opinions here are my own.