These easy chocolate chunk scones are rich, tender, and go perfectly with coffee. Say goodbye to sad, dry scones for good!
- 200 grams all purpose flour
- 85 grams cake flour
- 65 grams granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 170 grams unsalted butter, cold and cubed
- 175 grams sour cream
- 2/3 cup chopped dark chocolate
- 1 egg + turbinado sugar for topping
- In a large bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, and salt.
- Add the cubed butter and rub it between your fingers, working it into the dry ingredients, until the mixture resembles fine meal, and there are pea-sized bits of butter still visible. (They almost remind me of corn flake pieces.)
- Make a well in the center of your dry ingredients and add your sour cream. Use a rubber spatula to slowly work everything together until the mixture is moistened. Gently fold in the chocolate chunks.
- Dump everything onto a clean, lightly floured surface and gently knead it until the dough comes together in a smooth ball.
- Press the ball into a disk, wrap in plastic, and pop in the freezer for about 20 minutes, so your dough can firm up again. (It’s also OK to pop it in the refrigerator for an hour instead if you prefer.)
- Preheat the oven to 400F. Line two baking sheets with parchment paper or a silicone mat.
- On a lightly floured surface, roll your disk out to 3/4″ thick. Move the disk around periodically to ensure no sticking.
- Use a long knife to cut the disk into 12 wedges.
- Whisk the egg in a small bowl. Brush the tops of your scones with egg and then sprinkle turbinado sugar on top.
- Place the scones on the baking sheets and bake for about 15 minutes or until the tops are golden and the edges are brown.
- Allow the scones to cool for 5 minutes before digging in with butter and coffee.
Keywords: chocolate scones, chocolate chip scones