Chocolate Chip Scones With Turbinado Sugar Topping

July 30, 2020

If you follow my Instagram stories, you know that I was baking up a storm in my kitchen last week.  It was good for the soul to dive into one of my favorite hobbies, and it really helped to change my wonky mood around. Anyone else bake as a form of soul-healing therapy? It's not often I get to these days, and I had forgotten how nice it felt to be in the kitchen creating recipes.

So what started out as using up blueberries that were on their way out, turned into testing a whole bunch of scone combinations. I made blueberry and cinnamon and chocolate chip and two different types of pumpkin. I made A LOT, and quickly became a bit obsessed with trying out different ways to create scone flavors. It's safe to say I've got quite a few scone recipes to share with you over the coming weeks. Stay tuned for all of that goodness. But first, let's start off with these chocolate chip scones with turbinado sugar topping! 

These scrumptious scones are the perfect chocolate treat without being too chocolate-y or too sweet. Think an afternoon treat with a cup or iced or hot coffee. Perfect for the morning or brunch as well. You really can't go wrong whenever you opt to eat one of these. And they're only about the size of your palm, so they're not too big or too small. 

Not to mention, the sones are perfectly moist, not dry and crumbly. And the recipe is uncomplicated and simple, easy for any baking level!

  • What You'll Need:
    • For the Scones:
      • 1 1/2 cups all-purpose flour
      • 1 TBSP baking powder
      • 1/4 TSP baking soda
      • 1/2 TSP salt
      • 6 TBSP butter, cold and diced 
      • 1 egg, beaten
      • 3 TBSP maple syrup
      • 1/2 cup plain Greek yogurt 
      • 1/2 cup semi-sweet chocolate chips (or more if you like!)
    • For the Topping: 
      • 2 TBSP butter, melted
      • at least 1/4 cup Turbinado sugar

  • What You'll Do:
    • In a small bowl, beat the egg. Then add the maple syrup, stirring until well combined. Next, add the Greek yogurt, and again stir until well combined. Set aside.
    • In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
    • Dice your cold butter and add to the dry mixture. Using your hands, mix the butter in (kind of scrunching it) until the butter is in smaller pieces and combined thoroughly throughout the dry mixture. 
    • Now add the chocolate chips and stir.
    • Add the wet mixture to the big bowl, and stir until you have a ball of soft and somewhat sticky dough.
    • On a flour surface, put your dough ball and roll it around until coated in flour. Using your hands. spread the dough out into a rectangle (about 11-12 inches long and about 9-10 inches wide).
    • Now you'll fold the dough hotdog style, twice. Start with the far left side and fold a third of the way in. Now fold once more, making it a flat log. 
    • Using a knife, cut triangles into the dough (kind of zig zag like), from the bottom to the top.
    • Place on a parchment paper-lined baking sheet. 
    • ****Refrigerate your uncooked scones for 20 minutes. This step is so important for keeping the shape of your scones while baking. Don't skip this step.
    • While your scones are in the fridge, preheat the oven to 425°.
    • After the 20 minutes have passed, spread melted butter over the top of each scone and generously cover in Turbinado sugar. 
    • Bake for 10-12 minutes until the scones are cooked completely in the middle. Test by inserting a butter knife through the side of the scone. 

Now go enjoy some baking therapy and an afternoon treat!!