These have become one of my very favorite things to bake. They are quick. They are easy. They are delicious. What more could you ask for in a scone? This recipe was originally from Hershey’s and I have seen a few bloggers put their twists on it and then I had to come along and change it again. I take this batch of dough and make it into three 5- 6 inch disks and cut those each into eight triangles with a dough cutter. This makes the scones more on the small side, like 2-3 bite scones, so I felt they were better off with some mini chocolate chips. I then added lemon zest and lemon sugar to the recipe and the combination of the lemon and the chocolate is simply magic!
If you have never tried to make home made scones, this is the perfect recipe for you! I mentioned that these were easy and nothing could be shorter from the truth. All the ingredients are mixed in one bowl and the dough comes together so quick. You could easily have a batch of these out of the oven and in your hand in around 30 minutes.
I can speak from experience that these are perfect for a road trip too. They are bite sized and go great with a latte in the car. However you like to eat a scone this recipe will fit the bill. Enjoy!
Lemon Chocolate Chip Scones
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1½ cups plus 2 tbsp. all-purpose flour
¼ cup lemon sugar (or granulated sugar)
2 tsp. baking powder
Pinch of salt
1 teaspoon freshly grated lemon zest
1/2 cup mini chocolate chips
1 cup heavy cream
2 tbsp. butter, melted
Additional lemon sugar for sprinkling
Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, lemon sugar, baking powder, salt and lemon zest in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional lemon sugar. Bake 15-20 minutes, until lightly browned.