Since we have yet another snow day upon us, I decided my family should have some nice scones to eat while we’re trapped in our own house. Our weather has been crazy for where we live in the past few weeks, and last night God decided to top off our heaps of snow with a 1/4 inch of ice! So if you are currently stuck in your house because of weather, these scones make it much better!

Now this is the first time I’ve ever made scones, so the whole cubed butter mixed into to flour thing was totally new for me! It was kind of fun to squish the butter over and over again though :).

Since it’s so wet outside, my dough ended up really moist and sticky. Instead of making a circle and then cutting the classic scone triangle, I used a big cookie scoop to make drop scones! They turned out fabulous.

This dough isn’t very sugary, so if you have a craving for something a but more sweet, I would suggest adding a little less than 1/2 a cup of brown sugar to your mixture. thats what I did, and they turned out heavenly!

I will definitely be making these again!



Chocolate Chunk Scones

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 1/4 teaspoons baking powder
  • 6 Tablespoons cold unsalted butter, cubed
  • 3/4 cup heavy cream, plus more for topping
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chunks
  • 3 Tablespoons sanding sugar (optional)


  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.
  • In a medium bowl, whisk together the flour, salt, sugar and baking powder.
  • Add the cubed butter, and using your fingers, work it into the flour until the mixture is unevenly crumbly.
  • In a separate medium bowl, whisk together the heavy cream, eggs and vanilla extract.
  • Add the wet ingredients into the bowl with the dry ingredients, along with the chocolate chunks, and mix until until a moist dough forms.
  • Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick.
  • Cut the circle into 8 wedges then transfer the scones onto the baking sheet spacing them at least 2 inches apart.
  • Brush the tops of the scones with heavy cream then sprinkle them with the sanding sugar (optional).
  • Bake the scones for about 20 minutes until they’re pale golden and baked through.
  • Remove from the oven and serve immediately.