1cup semi-sweet chocolate chunks or chips - can also use dark chocolate
Instructions
Start by preheating your oven to 400°. Line a baking sheet with parchment paper or a reusable silpat.
In a small bowl whisk together the whole milk, egg, and vanilla - set aside.
½ cup whole milk, 1 egg, 1 teaspoon vanilla
In the bowl of a stand mixer with the paddle attachment, sift together flour, baking powder, sugar, and kosher salt.
2 cups all purpose flour, 3 tablespoon sugar, 2 ½ teaspoon baking powder, ½ teaspoon kosher salt
Add the cold cut butter to the flour mixture. Run the mixer for 30 seconds to cut the butter into the flour.
¼ cup cold butter
Add in the chocolate chips and the egg mixture. Run the mixer on low for just about 10 seconds until the dough comes together. NOTE: you may need to hand knead the dough in the bowl a couple times to get all the flour from the bottom of the bowl.
1 cup semi-sweet chocolate chunks or chips
Scrape the scone dough out onto a cleaned and lightly floured surface. Shape into a ½ inch thick, 8 inch round circle. Cut the circle into 8 equal triangles.
Place the triangles on the parchment lined baking sheet. Place it in the fridge to cool for 15 minutes. This will help your scones rise higher. NOTE: if you do not have time to put the scones in the fridge, this step can be skipped.
Once they come out of the fridge brush the tops with a little milk and sprinkle with sugar.
Bake for 15 minutes. Then cool on a cooling rack.
Notes
This recipe is easily doubled. When ready to shape into rounds, simply divide the dough into 2 rounds, then cut.Freezing Baked Scones: You can freeze the baked and cooled scones in freezer safe bags for up to 3 months.Freezing Scone Dough:You can also make the chocolate chip scone dough ahead and freeze them until you are ready to bake:Make the scones up to the point where you put them in the fridge. Instead put them in the freezer to freeze individually, then place them in a freezer safe bag and store in the freezer for up to 3 months. To bake, simply remove from the freezer and bake as normal (no thawing required), you may need to add a couple minutes to the cooking time to bake through.