Who needs raisins in scones when you can have chocolate chips instead? These chocolate chip scones are moist and light with little bursts of rich chocolatey sweetness coming through in every bite. Excellent with clotted cream.
When I saw the scone baking challenge on Bakelady’s Blog, I thought it sounded fun. But I didn’t really think of it as something I could participate in. That is until I had a light bulb moment. Why not make scones with chocolate? Well why not indeed?
Chocolate Chip Scones
My success with scones in the past has been limited. I think that’s partly because I’ve always insisted on using wholemeal flour which seems to result in a rather heavy scone. However, when I tried using half wholemeal and half plain white along with yoghurt in some cheese scones recently, I was forced to revise my opinion: I can make good scones. Hooray!
So for these chocolate chip scones I used the classic scone recipe as a base. That’s to say: eight ounces of flour, two ounces of butter and a quarter pint of milk. And then I adapted it to include yoghurt and chocolate chips, of course.
Much to my relief, these chocolate chip scones were another success: delicious, moist and light with the Maya Gold making a more than acceptable substitute for the sultanas that grace some scones. The Greek yogurt worked its magic once again.
I didn’t want anything other than clotted cream on my scones as I thought they would be sweet enough; and for me they were. But if I’d had any lemon curd or even blood orange curd to hand, I’d have slathered some on. Either would have brought out the citrus flavour of the chocolate even more.
Other Scone Recipes You Might Like
Of course, since writing this recipe, I’ve made dozens of scones. Some with chocolate and some not. And quite a few of them are made with one hundred percent wholemeal. They’re all delicious. I put a lot of this success down to my all time favourite wholemeal spelt flour.
- Apple cider scones with cinnamon
- Brie & chive scones
- Dark chocolate scones
- Matcha green tea and honey scones
- Spelt strawberry shortcakes
- White chocolate & whey scones
- Wild garlic cheese scones
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate chip scones, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more chocolate chip recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Chip Scones. PIN IT.
Chocolate Chip Scones – The Recipe
Chocolate Chip Scones
- 4 oz wholemeal flour
- 4 oz white flour
- 1 tsp cream of tarter
- ½ tsp bicarbonate of soda
- ¼ tsp rock salt
- 2 oz unsalted butter – fridge cold and roughly chopped
- 40 g dark chocolate – chopped
- 2 tbsp Greek yoghurt
- milk (about ⅛ pint)
- 1 egg – beaten
- Place the top five ingredients into a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Stir in the chocolate bits.
- Place the yoghurt into a measuring jug and make it up to ¼ pt with milk.
- Pour the liquid into the flour and then add most of the beaten egg (leaving enough to glaze the scone tops).
- Mix this together with a flat bladed knife, then form into a dough ball with your hands.
- Roll out to ¾ in thick and use a cutter to make 8 scones, reforming the dough as necessary.
- Place on a lined baking tray, brush the tops with the remaining beaten egg and bake in a preheated oven at 200℃ (400℉, Gas 6) for 12 minutes.