Brown Butter Chocolate Chunk Scones

Tender and traditional scones are filled with chocolate chunks and brown butter. Perfect for breakfast, brunch, a snack or a homemade gift. 

Scones and shortbread are the two treats my mom made the most. If we were lucky we would get some chocolate chunk ones, no offense to currants/ raisins/ cranberries but seriously chocolate is wayyyyy better! 

For this recipe I used some of my chilled brown butter, I absolutely love the nutty hint it gives and the addition of the gorgeous brown flecks. They make me so happy, just like when you see vanilla bean flecks- gorgeous!

If you have never browned butter before make sure to check out my how to brown butter post- there are step by step photos to guide you along the process. Just remember, once the butter has browned pour it into a heatproof dish otherwise the butter will continue to brown in the pot, which could burn it.

Traditionally scones are served with jam and clotted cream, usually, when there is chocolate involved I don't make the clotted cream but let me tell you it is delicious!! Homemade clotted cream is surprisingly easy- check out my how to make clotted cream post.

How do you make chocolate chunk scones?

This recipe is based on my mom's scone recipe. You only need a few simple ingredients.

Start by mixing together flour, baking powder, and sugar. Then add your cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter.

Then in a bowl set on a scale add your egg and then add enough milk to make 10oz. You may not need all 10oz of liquid, or you may. Every batter seems to be different. You want your scone batter to be pretty dry so it holds its shape. Then fold in the chocolate chunks and knead the dough a few times then roll out to 1-inch thickness. Then I like to use a 2-inch cutter to cut my scones.

Place 8 on a Silpat (affiliate link) or parchment lined baking sheet then brush with an egg wash and sprinkle a little bit more sugar on top.

Store in the fridge until the oven is heated. Bake for 8 minutes then rotate the pan and bake for another 5-8 minutes you want golden brown scones so keep an eye on the oven.

Let them cool on the pan for 5 minutes before transferring to a wire rack.

Can you make scones ahead of time?

Scones are best eaten the day they are made but you can reheat them the next day. I wrap them in foil and warm them in a 350F/180C oven for about 5-10 minutes.  You can also freeze them. We freeze them until we need them then let them come to room temp over a couple hours and even pop in the oven or microwave for a couple minutes to warm up.

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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