These amazing Chocolate Chip Scones have toasted oatmeal within, and they’re super easy to make too!
Chocolate Chip Scones
Scones are a confusing food item in our world. In England, scones are what the USA knows as biscuits. And biscuits in the UK are more like scones. It causes confusion in the world of food, for sure! These chocolate chip scones are tender and flaky. They are not dry at all. And the addition of chocolate in there makes them even better than traditional cream scones!
🛒Ingredients needed:
- oats
- half and half cream or heavy whipping cream
- egg
- all purpose flour
- granulated white sugar
- baking powder and salt
- unsalted butter
- dark chocolate chips
- chunky, sparkling white sugar, for topping (optional)
✏️How to make Chocolate Chip Scones:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Preheat the oven to 375℉. Spread the oats on a baking sheet and toast in the oven until lightly browned (8 minutes). Let cool on a wire rack. Increase the oven temperature to 450℉. When the oats are cooled, measure out 2 tablespoons and set aside. Line a second baking sheet with parchment paper.
- In a medium bowl, whisk together the cream and egg. Remove 1 tablespoon of the cream/egg mixture to a small bowl to reserve for glazing.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Then scatter the butter evenly over the top and use a pastry cutter (or two knives) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the cooled oats and the chocolate chips. Use a rubber spatula to stir in the cream/egg mixture until large clumps form. Gently knead the mixture in the bowl with your hands until the dough forms easily into a ball.
- Dust a working surface with the remaining 1 tablespoon of the toasted oats. Turn the dough onto the surface and dust the top with the remaining tablespoon of oats. Gently pat the dough into a 7-inch circle about 1-inch thick. Cut the dough into 8 wedges and place on the prepared baking sheet. Brush the scones with the reserved cream mixture and sprinkle with chunky sugar.
★How to Store:
Chocolate chips scones generally last 1 to 2 days stored in an airtight container at room temperature. Any longer and they can become a bit dry. If storing scones in the fridge they will last for about a week. Scones freeze well too. Let them cool before freezing. Place the scones in a re-sealable bag or airtight container with a sheet of waxed or parchment paper between them. They can be frozen for up to 3 months.
➡️Recipe Tips:
- Use old-fashioned or quick oats for this recipe- whatever you have on hand.
- It’s easiest to use a pastry cutter for making scones. Use two knives if you don’t have one.
- If you don’t care for dark chocolate, use semi-sweet or milk chocolate instead.
- Once you cut the dough into wedges, it’s helpful to move the wedges apart from one another just a little bit. This helps because they grow a bit while baking.
- Chunky white sugar can be found in the baking section of most stores, or order it on Amazon.
❤️Why I love this recipe:
- Everyone appreciates a little chocolate for breakfast!
- I love that scones freeze easily. You can wrap them and freeze them individually, and then take them out one at a time to enjoy when you want a scone for breakfast.
- This recipe is versatile. If you don’t care for chocolate, you can sub some dried fruit like cranberries or apricots.
Toasted Oatmeal Chocolate Chip Scones
These oat scones are full of bites of chocolate!
Ingredients
- 1½ cups old fashioned or quick oats
- ½ cup half and half cream or heavy cream
- 1 large egg
- 1½ cups all purpose flour
- ⅓ cup granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons cold unsalted butter, cut into smaller chunks
- 1 cup dark chocolate chips
- chunky, sparkling white sugar, for topping
Instructions
- Preheat the oven to 375℉. Spread the oats on a baking sheet and toast in the oven until lightly browned (8 minutes). Let cool on a wire rack. Increase the oven temperature to 450℉. When the oats are cooled, measure out 2 tablespoons and set aside. Line a second baking sheet with parchment paper.
- In a medium bowl, whisk together the cream and egg. Remove 1 tablespoon of the cream/egg mixture to a small bowl to reserve for glazing.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Then scatter the butter evenly over the top and use a pastry cutter (or two knives) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the cooled oats and the chocolate chips. Use a rubber spatula to stir in the cream/egg mixture until large clumps form. Gently knead the mixture in the bowl with your hands until the dough forms easily into a ball.
- Dust a working surface with the remaining 1 tablespoon of the toasted oats. Turn the dough onto the surface and dust the top with the remaining tablespoon of oats. Gently pat the dough into a 7-inch circle about 1-inch thick. Cut the dough into 8 wedges and place on the prepared baking sheet. Brush the scones with the reserved cream mixture and sprinkle with chunky sugar.
- Bake until golden brown, 12 to 15 minutes. Let the scones cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack and let cool completely, about 30 minutes.
Nutrition
Serving: 1scone, Calories: 451kcal, Carbohydrates: 50g, Protein: 8g, Fat: 25g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 297mg, Potassium: 256mg, Fiber: 3g, Sugar: 17g, Vitamin A: 527IU, Vitamin C: 0.2mg, Calcium: 162mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
