Chocolate Chip Scones

These chocolate chip scones are creamy, light, flaky and deliciously chocolatey - perfect for an afternoon snack with tea or hot chocolate.

When we first decided to try them, we wanted to do more than just stir chocolate chips into our English tea scone mixture. We wanted to see if we could make the scones creamily delicious!

We tried using cocoa powder as well as chocolate chips, but we didn't like the colour. They just don't look like scones any more! It's amazing how connected your eyes are with taste....

They looked a bit too much like little cupcakes, and then they were quite disappointing, since chocolate cupcakes can be just pure chocolate bliss!

Chocolate scones need to have the balance of the chocolate with the flaky and delicate texture of scones.

We tried different kinds of chocolate chips. The dark chocolate chips turned out to be our favourite. The milk chocolate chips just didn't have the strength of flavour to make the scones extra special, and they were too sweet.

We tried white chocolate, but didn't like them on their own. I have had white chocolate and peach scones before, and they were quite amazing. There's something to experiment with in the future!

We wanted the emphasis to be on the chocolate, and we decided to put prunes together with the chocolate. Prunes in small amounts really seem to bring out the flavour of chocolate.

We went with brown sugar, and we used cream and milk rather than buttermilk or just milk.

These chocolate chip scones are extra creamy and chocolatey, and so often we don't even serve them with butter, just with the cream. We usually slightly sweeten the cream with a little sugar.

Chocolate Chip Scones

225g (1 1/2 cups) self-raising flour
55g (1/4 cup) unsalted butter
25g (2 1/4 tbs) soft brown sugar
55g small dark chocolate chips
3 ready to eat dried prunes,
very finely chopped
125ml (1/2 cup) milk
4 tablespoons whipping cream

To serve

250ml (1 cup) whipping cream
1 tablespoon icing sugar

  • Set the oven to gas mark 7, 425F.

  • Sift the flour into a bowl.

  • Add the butter, and very lightly rub the butter into the flour, aiming for flakes rather than crumbs. Hold the flour up high to aerate the mixture. Handle as little as possible.

  • Stir in the sugar, chocolate chips and chopped prunes with a metal knife.

  • Add the cream and most of the milk and use the metal knife to bring the mixture together to a soft but not sticky dough. Work the dough as little as possible. If necessary, use a little more of the milk if the mixture is too dry.

  • Use your hands to very lightly knead the dough once or twice. Just enough to make a smooth ball.

  • On a lightly floured surface, press the dough out to a thickness of about one inch. Do not make it any thinner than this.

  • Use a 2 inch pastry cutter to cut out shapes. Dip the cutter in flour first and then press down firmly into the dough. Do not twist the cutter, or the scones will not rise properly.
  • Place the scones on a baking sheet lined with baking parchment. Lightly dust with flour.

  • Bake on the centre shelf of the oven for 10-12 minutes. They should be slightly browned on top when they are cooked.

  • Once they are out of the oven, whip up the cream using an electric (or hand) whisk with the sugar until it stands up firmly.

    Ideally, serve straight away with the still warm chocolate chip scones.

Serve with

Serve simply on a plate, piled high with a bowl of whipped cream. We like to make these scones with smaller cutters so that we can pile them high.

Chocolate chip scones are best eaten still warm from the oven. If you have them later, I think they're nice with some butter and I don't bother with the cream.

We almost always serve chocolate chip scones with homemade hot chocolate.

I can't quite imagine serving them as part of an afternoon tea spread - they just don't seem to fit!

As part of a feast by the fire, I might add pikelets. Just for total decadence.

If you just love chocolate chip scones, perhaps you'd melt over our chocolate chocolate chip cookie recipe.....