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Chocolate and Fruit Scones with Flaky Layers Recipe

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4.2 from 75 reviews

These delicious scones feature a tender, flaky texture with options for chocolate chips or fresh berries, making them perfect for a delightful breakfast or snack.

Ingredients

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Ingredients

  • 2 1/4 cups (270g) all-purpose flour
  • 1/2 cup (99g) granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) cold unsalted butter (cubed)
  • 1/2 cup (118ml) buttermilk
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup (170g) chocolate chips (I used mini chocolate chips in the photos)
  • 1 cup (170g) white chocolate chips
  • 1 cup (120g) fresh raspberries (broken into pieces and frozen)
  • 1 cup (150g) blueberries
  • 1 cup (167g) strawberries (chopped)

Instructions

  1. If making raspberry scones add an additional ¾ cup flour (90 grams). If making blueberry or strawberry scones add an additional ¼ cup flour (30 grams). The fresh fruit adds a lot of moisture so more flour is needed otherwise the dough will be very wet and not have enough structure when baking.
  2. In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
  3. Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in your mix-in if using – example 1 cup chocolate chips, 1 cup fresh raspberries, broken into pieces and frozen, 1 cup blueberries, OR 1 cup strawberries, chopped.
  4. On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
  5. Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
  6. Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
  7. Use a knife or pizza cutter to cut the scones into 8 equal wedges.
  8. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
  9. Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
  10. Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
  11. Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.

Notes

  • If making raspberry scones, add extra flour to adjust for moisture.
  • Freezing the scones before baking helps maintain their shape and texture.
  • Use egg wash, buttermilk, or heavy cream on scone tops for a golden finish; sanding sugar adds extra sweetness and crunch.

Find it online: https://yumfoodusa.com/chocolate-and-fruit-scones-with-flaky-layers-recipe/