Description
These Cinnamon Chocolate Chip Scones are lightly spiced and gently sweet. Crisp golden edges, soft centers, and pockets of melty chocolate make these hard to leave alone once they’re out of the oven.
Ingredients
Units
Scale
- 2 cups Self-Rising flour
- 1/4 cup berry sugar (regular sugar will also work)
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup - 1 stick 125 g cold butter, cubed
- 1/2 cup almond milk, room temp
- 1 1/2 tsp vinegar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1/2 cup chocolate chips, vegan or regular
- 2 tbsp brown sugar in the raw, for topping
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Line 5 large muffin cups or 3 four-inch springform pans with parchment paper and lightly smear the sides with oil so nothing sticks.
- In a large bowl, whisk together 2 cups Self-Rising flour, 1/4 cup berry sugar, 2 1/2 tsp baking powder, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
- Yes, there’s baking powder even though we’re using Self-Rising flour.
- Add ½ cup – 1 stick 125 g cold cubed butter and rub it into the flour mixture with your fingertips until it looks like damp sand with a few pea-sized bits.
- Don’t overwork. If the butter softens too much, pop the bowl into the fridge for 5 minutes.
- Stir in 1/2 cup chocolate chips with a fork so they’re evenly scattered.
- In a measuring jug, combine 1/2 cup almond milk and 1 1/2 tsp vinegar.
- Let it sit for 5 to 10 minutes to slightly curdle. This mimics buttermilk and makes the crumb softer. Whisk in 1 large egg and 1 tsp vanilla until smooth.
- Pour the milk mixture into the dry ingredients and gently fold everything together.
- Use a fork or spatula and stop mixing as soon as it comes together.
- If it feels very dry, add 1 tbsp almond milk. If too sticky, dust lightly with 1 tbsp Self-Rising flour.
- Spoon the dough evenly into the prepared pans.
- Smooth the tops lightly and sprinkle each with brown sugar in the raw for crunch.
- Bake at 400⁰F (200⁰C) for 20 to 24 minutes, until golden around the edges and a skewer inserted into the center comes out clean or with just a little melted chocolate.
- Let them cool in the pan for 5 to 10 minutes before removing.
- They’re delicate when hot, so give them a minute. Serve warm or at room temperature.
- If you’re anything like me, you’ll break one open while it’s still steaming.
- Store in an airtight container for up to 2 days.
Notes
Created, highly modified from an online recipe, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 538
- Sugar: 26.6 g
- Sodium: 274.7 mg
- Fat: 26.6 g
- Saturated Fat: 15.9 g
- Trans Fat: 0 g
- Carbohydrates: 69.5 g
- Fiber: 3.5 g
- Protein: 8.4 g
- Cholesterol: 86 mg
