Chocolate Chip Scones: Who Needs Raisins?
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
- Fresh fig & honey scones
- Healthy treacle scones
- Matcha green tea & honey scones
- Spelt strawberry shortcakes
- White chocolate & whey 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.
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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.
Choclette x
Chocolate Chip Scones. PIN IT.
Chocolate Chip Scones
Ingredients
- 4 oz wholemeal flour (whole wheat) (115g)
- 4 oz plain flour (all purpose flour) (115g)
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp rock salt
- 2 oz unsalted butter (60g) fridge cold and roughly chopped
- 1 ½ oz dark chocolate (40g) chopped
- 2 tbsp Greek yoghurt
- milk (about ⅛ pint)
- 1 egg beaten
Instructions
- Place the top five ingredients into a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.4 oz wholemeal flour (whole wheat), 4 oz plain flour (all purpose flour), 1 tsp cream of tartar, ½ tsp bicarbonate of soda (baking soda), ¼ tsp rock salt, 2 oz unsalted butter
- Stir in the chocolate bits.1 ½ oz dark chocolate
- Place the yoghurt into a measuring jug and make it up to ¼ pt (115ml) with milk.2 tbsp Greek yoghurt, milk
- Pour the liquid into the flour and then add most of the beaten egg (leaving enough to glaze the scone tops).1 egg
- 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.
Sophie – coming over to have a look.
Your chocolate chip scones look like real winners. I think, you will love mine too: gluten free & egg free pecan & dark chocolate chips scones, with wholegrain gluten free flours!
Very envious of your Queen of Scones, would love to have one of those living with me. Giggling Wombat = great name.
Yes! Great idea – I shall pass this on to my esteemed colleague, Giggling Wombat, the Queen of Scones in our household!
Jac – actually I did have a few bars 😉
I am thinking you have a cupboard full of Maya Gold Choclette. If you do, I am jealous!
What a great idea for a scone. Mmmmmmmm 😛
Thanks Ananda – I do try to keep the interest going 😉
you know how to hold people who loves chocolates….this is brilliant, want one of those pl?
I think I know what you mean, the chocolate does have a different consistency after cooking, but I don’t think it had a burnt taste.
I tried to do some baking with maya gold once but for some reason when baked the chocolate seemed to go slightly harder than usual when cooled and it tasted slightly burned but the scones were OK. This was some years ago but I’m going to have a bash at this and see if I man make these work because I really don’t dig fruit in my wheat-based products 😉
Dom – well really there wouldn’t be much point in having a chocolate blog if I didn’t get to eat lots of the lovely stuff 😉
Janice – I see you acted promptly, good to have another one on board.
Chele – I’ve not had too much success with ordinary scones before, but adding yogurt really makes a difference to mine.
Gill – thank you.
Johanna – raspberry and white chocolate scones sound dreamy. Must try and remember that one for the summer.
Brittany – I reckon it’s all in the yogurt – maybe!!!
C – these were so good, I might even try them next time friends come over for tea – normally wouldn’t inflict my scones on anybody else 😉
Kath – have never actually had lemon curd on scones before, but will now have to try it. Just need some, err … lemon curd, which of course means making it because the shop stuff I do not like.
Baking Addict – oh, never tried scones before, you’ll have to remedy that one 😉
Catherine – shall look out for your entry.
CC – I think chocolate scones may become a regular now. So many different types of chocolate to try in them 😉
I really like the idea of a chocolate scone – never had one before.
Chocolate chips are a genius addition to the humble scone! I’m loving the scone challenge, I might join in! 🙂
I’d like that piece with the clotted cream on. I’ve never made scones although I keep meaning to. Thanks for the recipe.
Lovely, lovely, they look deliciously light and airy. I am liking your thinking with the lemon curd – one of the very best things to spread on scones.
What a good idea! I love scones, especially warm with lots of butter and jam, but these chocolate ones sound great. I might borrow the idea….
I like the use of half wholemeal flour – I think I’ve tried all wholemeal in the past and you’re right that they tend to be a bit on the heavy side.
Plain scones are nice..but with chocolate..yum!
Ps. I always find scones difficult to make light. Mine often turn out heavy 🙁
I love scones – I don’t think I have tried them with choc bits like this but have made raspberry and white chocolate scones which were fantastic
I often used half white and half wholemeal flour because you get more whole grain without it being too heavy – glad these worked for you
They sound amazing.
What a clever idea.
I wish I could learn the secret to scone making, mine always turn out like little rock cakes!!! But it is a totally GENIUS idea to add chocolate chips … going to see if my local coffee shop will put some on the menu for me ;0)
ooh I love scones, this challenge sounds great, off to have a look.
what a genius idea…I love the way you’ll add choc to anything just to get it in your tummy and on your blog!… never though to put choc chips in my scones… I think once scone season rolls round again I may try this… thanks for the recipe
Celia – I know you are a woman after my own heart 🙂
I think I’d prefer chocolate to raisins in my scones too! 🙂
Gillian – what’s a cream scone?
Hmmm Choclette nice combo. Have made a cream scone which choc chunks. Come to think of it I ate them plain but lemon curd would have been sinful!