Baked goods make up half my bodyweight. Baked goods with chocolate chips in them are approximately 90% of that half of my bodyweight. Whatever that math is, it’s also delicious.
My favoritestest chocolate chip baked good is Nestle Chocolate Chip cookies from scratch, and I make them A LOT.
But sometimes it’s good to try new things, and also sometimes it’s good to make a baked good that is widely accepted as a breakfast food, even if it is crammed full of chocolate chips. Chocolate chip scones all the way, bro.
I have the best scone recipe in all the land, and it also happens to be made with whole wheat flour, so it is quite nearly a superfood. I first made these back in college, and they are the best scone recipe I’ve tried. Seriously- they’re not overly sweet, they have a nice bit of crisp to the outside, while the innards remain squishy as a good scone should. The tiny sprinkle of brown sugar on the top will make you swoon dramatically.
This recipe is adapted from a Sunset cookbook I have that is long out of print, but remains one of my favorites.
After mixing up the dry ingredients, you cut in the chilled butter with a pastry blender or 2 knives. I forgot I actually own a pastry blender, so I went the knife route. It’s fun to duel with yourself in the middle of the bowl of ingredients.
Then y’all go ahead and mix the chocolate chips in (I’m making another batch today because we consumed them all in the span of a few hours.) Christian just sent me this slightly pathetic pie chart:
Add in the egg and milk and combine it all together. I like to do this part with my hands instead of a spoon like some pansy. The directions say to knead it on a surface for about 6 turns, but I squish it together in the bowl until it stays together, and then knead it a couple of times on the counter.
Tip: don’t taste the batter, thinking it looks like chocolate chip cookie dough. Ew.
Pat that baby out into a circle, and cut it into 8 wedges.
Lay them out on a greased cookie sheet, brush them with some of the egg mixture and sprinkle with a bit of brown sugar. Rub your hands together and laugh maniacally. Shove them in the hot oven for about 15 minutes. My oven cooks ridiculously fast, so if yours does, too, check them before 15 minutes to see if the bottoms are browned.
Cool them on a rack, and then eat them all up immediately.
- 1 cup unbleached, all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup firmly packed brown sugar
- 1/3 cup firm butter
- 3/4 cup mini chocolate chips
- 2 eggs, lightly beaten
- 1/3 cup milk
- Preheat oven to 425°
- In a medium bowl, stir together both flours, baking powder, salt, and all but 1 tablespoon of the sugar.
- With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
- Mix in chocolate chips.
- Measure 2 tablespoons beaten egg and set aside.
- Stir remaining egg and milk into flour mixture.
- Turn out on a floured surface and knead lightly just until mixture is smooth (about 6 turns).
- Pat into a circle about 3/4 inch thick.
- Cut into 8 equal wedges and place wedges about 1 inch apart on a lightly greased baking sheet.
- Brush reserved egg over each wedge and sprinkle with remaining 1 tablespoon sugar.
- Bake for 15 minutes or until well browned. (Check bottoms for burning!)