Pull-Apart Chocolate Chip Scones
Amazing chocolate chip scones made with my easy pull-apart recipe are perfect for serving with clotted cream!
Servings: 12 scones
Equipment
- parchment paper
Ingredients
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup white sugar
- 1 Tbsp vanilla bean paste*, buy online here
- 1 1/3 cups heavy cream, plus 3 tablespoons if needed. You'll also need a bit more for brushing the scones before baking.
- 1 1/2 cups milk chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and sugar in a food processor (or a big mixing bowl if doing by hand.) Pulse or whisk to combine everything well.
- Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a moist crumbly dough. If it seems dry pulse in the remaining 3 tablespoons of cream. The dough should be moist and crumbly but holds together when pressed together with your fingers.
- Transfer to a large bowl and toss in the chocolate chips using a fork or forks to get them evenly incorporated into the crumbly mixture.
- Turn the dough out onto a lightly floured surface and bring into one single mass with your hands.
- Divide the dough in half.
- Form the dough into 2 disks about 5 1/2 inches across. At this point I wrap each disk in plastic wrap and smooth the surface and sides with my fingers through the plastic. This helps the crumbly dough cohere and hydrate.
- Unwrap and slice each disk into 6 triangular scones. (If you like you can freeze half the scones for later.)
- Place the scones in the freezer for 15-20 minutes, while you preheat the oven to 425F.
- When the oven has come to temperature, remove the scones from the freezer and arrange them on your lined baking sheet, at least an inch apart. I arrange them in circles. Brush just the tops of the scones with a little bit of heavy cream.
- Bake the scones for about 15-18 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
- Serve the scones warm with clotted cream or butter. Store leftovers at room temperature covered with foil. Reheat in the microwave for 15-20 seconds.
Notes
*If you can't find vanilla bean paste use vanilla extract.
Nutrition
Calories: 227 kcal · Carbohydrates: 31 g · Protein: 4 g · Fat: 10 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 36 mg · Sodium: 205 mg · Potassium: 154 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 389 IU · Vitamin C: 1 mg · Calcium: 65 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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