Recipes from Arkansas to Malibu

Jilly’s Chocolate Chip Scones


May 26, 2019

One of our favorite days happens when Jill makes scones (she pronounces them with a short O sound from her year in Australia. She's not alone in that pronunciation.) She uses this recipe from an old Williams Sonoma Chocolate cookbook, and it is a crowd pleaser!

  • Prep: 16 mins
  • Cook: 10 mins
  • Yields: 8


2 cups All purpose white flour

1 tbsp Baking Powder

1/2 tsp Salt

1/4 cup Sugar (White Granulated)

3 tbsp Sugar (White Granulated) (For topping)

3/4 cup Chocolate Chips (Your favorite type - Hard to beat Nestle's Semi-Sweet, though the Ghiradelli chips are pretty awesome.))

1 1/4 cups Heavy Cream

3 tbsp Butter (I prefer salted, but I think salt is underrated in recipes)


1Preheat oven to 425. Mix flour, baking powder, salt, and 1/4 sugar in a large bowl.

2Add chocolate chips.

3Pour in cream and mix with a fork until it all holds together. It will be sticky. That's OK!

4Place dough on cutting board dusted with flour. Sprinkle with flour and knead 10 times.

5 Gently shape into a 9-inch circle. Brush with melted butter and sprinkle with extra 3 Tbsp sugar.

6Cut into 12 wedges. (If 12 wedges just seems like too much to eat, reduce to 8!)

7Place separated wedges onto ungreased baking sheet, leaving at least 1" between wedges.

8Bake at 425 degrees for 15-17 minutes, or until tops are perfectly golden brown. Serve them warm if you can!


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