Quick Chocolate Chip Scones Recipe: Homemade Scones in Less Than 30 Minutes by Jan Mostrom

These quick chocolate chip scones are one of my favorite treats to make for family and friends. I was even so bold as to make them for our British friends and got rave reviews! Think scones are too difficult to make? These chocolate chip scones are ready in about 30 minutes. Seriously!

The easy homemade scone recipe is made with flour, baking powder, salt, granulated sugar, vanilla and heavy cream. The scone dough is shaped into a ball, cut in half, then cut into wedges. The scones bake for about 15 minutes or until golden brown, tender and delicious.

This scone recipe isn't too sweet, and one of the best parts is how easy and versatile the recipe is. Need gluten free? Just substitute the all-purpose flour for a great gluten-free flour. Like fruit instead of chocolate? Try berries, raisins or cranberries. Or for the purist just leave it all out and enjoy with butter and jam or honey. 

You won't regret making this lovely treat as a dessert, a snack or a delicious breakfast soon, especially when you hear how much your family loves them!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 to 10

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon vanilla
• 1 1/3 - 1 1/2 cups heavy cream or whipping cream (half and half works in a pinch), plus additional for brushing
• coarse sparkling sugar, for topping
• chocolate chips, berries or other ingredient of your choice

Here's how to make it: 

1. Combine all the dry ingredients. Start with 1 1/3 cups cream and add a bit more if there is still loose flour.
   
2. Mix in chocolate chips and shape dough into a ball.
   
3. Divide the dough in half.
   
4. Lightly flour your counter and press out dough halves to about 1/2- to 3/4-inch thickness. Cut into pie-shaped wedges. Cut six sections per half for smaller scones or four for larger scones.
   
5. Line a cookie sheet with parchment and transfer wedges onto the sheet.
   
6. Bake in a preheated 425-degree F oven for 14 to 15 minutes or until golden brown. Transfer to a cooling rack.
   
   

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