Chocolate Chip Scones

These make ahead chocolate chip scones are freezer-friendly and a go to breakfast treat for the whole family.

Freezer friendly meals and pastries are appreciated in our household, especially if a last minute meal is needed. It happens often, so having a batch or two of these chocolate chip scones are always great to have on hand. It’s honestly like having dessert for breakfast any day of the week.

Similar to biscuits, scones have a chewy consistency but drier. It’s also denser rather than fluffy. And while biscuits are more round shaped, scones typically are styled in different forms such as triangular or square. They are also less sweet and use an egg for the dough.

For these chocolate chip scones, they’re more on the fluffier side than the dry crumbly standard, mainly because of personal preference. So if you enjoy eating a chewy slice of bread in the morning with your tea or coffee, try this out.

These chocolate chip scones can either be store in the fridge or in the freezer. One recipe also makes up to 3 disks, making it optional to using both storing options.  To refrigerate, store in a airtight container or resealable bag for up to a week. To freeze, cut the scones into individually slices after baking and store in a freezer bag for up to 6 months.

Chocolate Chip Scones

thedishnextdoor

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Total Time 1 hour hr

Course Breakfast

Ingredients

  

• 3 ½ cups All-purpose flour
• 1 Tbl. baking powder
• ½ tsp. salt
• 2 Tbl. brown sugar
• 3 Tbl. granulated sugar
• 7 Tbl. cold butter, cut into 7 slices
• 2 eggs, beaten
• 1 cup buttermilk
• 1 cup chocolate chips

Instructions

 

• Preheat the oven to 400℉ and line a baking sheet with parchment paper.
• In a large bowl, mix together the flour, baking powder, salt, brown sugar, and granulated sugar.
• Add in the cold butter. With a pastry blender or fork, cut it into the butter until they break into small pea sized pieces. Make sure to not overmix. You want there to be the small chunks of butter throughout the dough to help create those nice flaky layers.
• Stir in the beaten eggs and buttermilk until a dough forms. Then carefully fold in the chocolate chips.
• The mixture may be slightly crumbly and that's okay. Scrape the dough onto a flat surface and split it into 2 or 3 sections. If you want large scones, split the mixture in half. If you would like small scones, split the mixture into thirds.
• with your hands, shape each section into 6-inch round disks (pictures shown above).
• Carefully transfer the disks to the line baking sheet. Then with a sharp knife or pastry cutter, score each disk into 4 wedges.
• Bake for 15-30 minutes or until golden brown. Remove from the oven and allow to cool for 10 minutes. Serve.

Notes

To store: Refrigerate in an airtight container or resealable bag for up to a week. 

To Freeze: After baking, cut the scones into individually slices and store in a freezer bag for up to 6 months

Keyword baking, bread, breakfast