Chocolate Chip Scones
These buttery and flaky Chocolate Chip Scones are delicious slightly sweetened biscuits that are packed with mini chocolate chips. They are perfect for breakfast, snack, and packed in lunches.
Servings: 8 scones
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
Cut the butter into pea size. pieces
Add the butter to the flour mix and using a pastry blender or your hands, cut the butter and flour together until it resembles course crumbs.
Add the milk and vanilla and fold together just until combined.
Add the chocolate chips and fold them into the dough using your hands just until incorporated and the dough comes together.
Turn dough over onto a parchment lined baking sheet and pat into an 8 inch circle.
Slice the dough into 8 triangles like you would cut a pie or pizza. Arrange triangles on the baking sheet about 2 inches apart.
Bake for 15-18 minutes or until the tops and edges are just starting to turn golden brown.
Let cool completely before storing.
To freeze the scones: Once the scones are completely cooled, place them in a freezer safe air tight container or zip top bag. Label and date the container or bag. These scones will last in the freezer for 3 months.
To thaw the scones: take out 15 minutes before needing them or take out the night before and let thaw on counter.
Serving: 1scone | Sodium: 226mg | Calcium: 104mg | Vitamin C: 1mg | Vitamin A: 418IU | Sugar: 20g | Fiber: 1g | Potassium: 58mg | Cholesterol: 35mg | Calories: 344kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 16g | Protein: 5g | Carbohydrates: 45g | Iron: 2mg