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Buttery Chocolate Chip Heart Scones

buttery chocolate chip heart scones - featured image
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These buttery chocolate chip heart scones feature a flaky texture and melty chocolate chips, perfect for cozy breakfasts, brunches, or sweet treats with a nostalgic homemade feel.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¾ cup (180ml) whole milk, cold
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) mini semi-sweet chocolate chips
  • Optional: turbinado sugar for sprinkling
  • Optional: up to ½ cup almond flour (to replace part of all-purpose flour)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. In a separate bowl, whisk together the cold milk, egg, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients and gently stir with a wooden spoon or spatula until a sticky dough forms. Avoid overmixing.
  6. Gently fold in the mini semi-sweet chocolate chips, distributing evenly without crushing them.
  7. Cover the dough with plastic wrap and refrigerate for 15 minutes to firm up the butter.
  8. Lightly flour a clean surface and roll the dough out to about ¾-inch (2 cm) thickness. Use a heart-shaped cookie cutter (about 3 inches) to cut out scones, placing them on the prepared baking sheet. Gather and re-roll scraps once to make more scones.
  9. Optional: Lightly brush the tops with milk and sprinkle with turbinado sugar for crunch.
  10. Bake in the preheated oven for 15-18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
  11. Transfer scones to a cooling rack and let cool for at least 10 minutes before serving.

Notes

Keep all ingredients cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Use mini chocolate chips for better melting and distribution. Dough can be chilled overnight and baked fresh later. For dairy-free or vegan versions, substitute dairy and egg accordingly.

Nutrition

Keywords: buttery scones, chocolate chip scones, heart-shaped scones, flaky scones, easy scones, breakfast scones, brunch recipe

Find it online: https://emmayum.com/buttery-chocolate-chip-heart-scones-recipe-easy-flaky-texture/