Chocolate Chip Scones

chocolate chip scones


  • 1 1/2 cup whole wheat flour
  • 1 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 1/2 Tbs baking powder
  • 1 stick of cubed cold butter
  • 1 cup heavy cream
  • 2 whole eggs
  • 12 oz chocolate chips
  • 1 egg and 1 Tbs cream whisked together

Preheat your oven to 375 degrees with one of the racks in the middle position.

Combine all dry ingredients in a food processor and pulse to mix. Add cold butter and pulse for approximately 30 times. In a separate bowl, lightly beat 2 eggs into 1 cup of heavy cream. Mix the wet ingredients into the dry ingredients with a spatula. Fold in chocolate chips and then scoop out onto a parchment lined baking sheet. Flatten the scones slightly with your hand and then brush with 1 egg whisked with 1 Tbs cream. Bake on the middle rack in a preheated 375 degree oven and check at 15 minutes. The scones will take between 15-25 minutes. You will know that they are done when the tops are a nice golden brown. Remove from the oven and let sit for 5 minutes to cool. Dust with powdered sugar. Will keep for 3 days at room temperature in a lidded container.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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