Eggless Chocolate Chip Scones are easy to make with a few ingredients. These scones are perfect for breakfast or brunch, especially during the weekends and holidays!
About Chocolate Chip Scones
Scones sound fancy, but they are easy and straightforward to make. And I love the scones with fresh fruits and nuts, and now the recent addition is chocolate chips; they are super tempting and irresistible. However, there are certain things to take care of while making scones. Maintaining the cold temperature throughout the procedure is essential for flaky scones. If the dough is not cold enough before it goes to the oven, the scones will spread too much and become flat. So cold butter (out of the freezer) is necessary, and the cream should also be cold from the refrigerator. Not only that, but after making the wedges from the dough, I placed them in the fridge for at least 30 minutes. This extra step yields super flaky scones. Making the dough for chocolate chip scones is quick and comes together easily. These scones are super delicious and tempting. They are moist and tender inside, with each bite full of chocolate chips. You can dust the scones with icing sugar or drizzle vanilla or chocolate glaze before serving if you want.
Why You Will Love These Scones
The recipe is eggless and vegetarian. Chocolate Chip Scones are flaky, tender, and buttery. They have a crunchy top with a soft and moist center. Each bite is full of chocolate chips. It will make a delightful addition to your breakfast list. The recipe is easy to make with a few ingredients.
Ingredients
Step-by-Step Directions
Making The Dough
Line the baking sheet with a silicon mat or parchment paper. Cut the frozen butter into small pieces and return it to the freezer while you prepare the other ingredients. Mix cream and vanilla in a measuring cup or bowl. Set it aside.
Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.
Add the frozen butter cubes to the flour mixture and combine them into the flour mixture with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
Then add chocolate chips and mix gently to combine.
Add wet ingredients to the dry and mix with a spatula until everything appears moistened and a crumbly dough forms.
Pour the dough on the clean and lightly floured surface. With floured hands, work the dough into a ball; however, do not knead the dough.
Pat the dough ball into an 8-inch disc, and with a sharp knife or a bench scraper, cut it into eight wedges.
Transfer the scones to the prepared baking sheet. Brush the scones with cream and sprinkle coarse sugar on the top.
Refrigerating or Freezing The Scones
Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes. If you do not have space for the baking sheet in the refrigerator or freezer, place the scones on the smaller plate and let them chill. Then, transfer them onto the baking sheet before baking.
Baking The Scones
When you are ready to bake, preheat the oven to 400°F (200°C). Bake the scones for 20-25 minutes or until golden brown around the edges and on the top. Remove from the oven and allow them to cool down for a few minutes before enjoying.
Storing Suggestions
Store the scones at room temperature in an airtight container for two days. Or refrigerate them for up to five days. Then, reheat the scones in the microwave or oven before serving.
Helpful Tips
Measuring: It is essential to measure the ingredients correctly. For the best results, use the kitchen scale if you have one. For example, adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then, level it off with a knife. Chocolate Chips: I prefer mini chocolate chips for even distribution and get it more in each bite. However, you can also use regular chocolate chips. Butter: It should be cold for the best flaky scones, so we need frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, place it back in the refrigerator until the mixing time. Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined. Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space for the baking sheet in your fridge or freezer, place the wedges on a smaller plate and transfer them to a baking tray before baking. Freezing The Scones: You can freeze the scones in a freezer-safe bag or container. Freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then reheat them in the microwave or oven before serving.
Why Did My Scones Spread Too Much?
To make the flaky scones, it is essential that the dough is cold before going into the oven. And for that, the butter should be freezing cold, and the cream should be cold from the fridge. And while making the dough, these ingredients may start to come at room temperature. So, after cutting the dough into wedges, place them back into the fridge for at least 30 minutes. However, if your scones are still overspreading as they bake, remove them from the oven, press them back into their shape using a rubber spatula, and continue baking.
Can I Make Eggless Chocolate Chip Scones In Advance?
You can make the dough in advance, the night before, and store it tightly covered in the fridge. When ready to bake, cut the dough into wedges, brush with cream, and top with sugar. You can also make the scones in advance. They will stay in the fridge for up to five days. When serving them, reheat them in the oven or microwave.
More Eggless Scones
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