Light and flaky chocolate chip scones are the perfect way to warm up on a cool winter day, with some hot chocolate, of course. I’ve been making a lot of baked goods lately. The cool winter weather is absolutely the culprit, but I’m not complaining.
Scones are traditionally served with jam, clotted cream, some hot black tea with cream, and finger sandwiches. Unfortunately, a traditional afternoon tea isn’t in my future. For me, these chocolate chip scones are made on a weekend morning, and anything that isn’t immediately eaten is brought to work for breakfast the next morning.
This scone recipe is one of my mom’s classics. Chocolate chip, cranberry, date, you name it – but the winner was always chocolate chip. It was always a great weekend morning when the smell of scones was wafting up the stairs.
This time, my sister and I wanted to make this exact recipe, but we couldn’t find it. It’s 8am and we’re rifling through recipe boxes, searching emails and texts, and realize the only way to get it is to call home. We waited until it was an appropriate time to call our mom (she’s two hours behind in Utah) and got the recipe, diving straight into recreating a childhood favorite.
Using a fork, butter cutter, or potato masher to get the butter down to pea-sized pieces will make for the perfect texture.
I typically shape my scones by making two small circles and cutting diagonally like a pizza. When I make scones with more delicate ingredients (like blueberries) I’ll gently shape it into a log and cut triangular slices, just like I did for these lemon blueberry scones.