These vanilla scones feature chocolate chips, which melt slightly into the dough around them as they bake, making for an especially enticing presentation. Top with sparkling course sugar or my family’s favorite–salted caramel chocolate truffle spread.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 6 tablespoons butter, cut into pieces
- 1 cup semi-sweet chocolate chips
- 2 large eggs, beaten
- 1/4 cup vanilla yogurt
- 1 tablespoon vanilla extract
- 1 tablespoon Key Lime juice
- A few tablespoons of milk.
- Optional: 2 tablespoons course sparkling sugar for sprinkling on top
- Optional: salted caramel chocolate truffle spread
- Electric Mixer or Spoon
- Scone Pan (lightly greased)
- Measuring Spoon
- Measuring Cup
- Preheat the oven to 375°F. Lightly grease the scone pan.
- Add the dry ingredients to a bowl. Add the butter and work it into the dry ingredients until the mixture is crumbly using an electric mixer or spoon. Gently mix the chocolate chips with the dry ingredients.
- Stir together the eggs, yogurt, vanilla extract, and Key Lime Juice. Add to the dry ingredients and stir very gently, just until combined. The dough will be resemble cookie dough.
- Scoop the dough into the scone pan. Sprinkle the top of each scone with milk and (optional) sprinkle with coarse sparkling sugar.
- Bake the scones for 20 to 24 minutes, or until lightly browned and a toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm.
Optional: Top with salted caramel chocolate truffle spread and let it melt slightly before eating.
Scones can be stored at room temperature for several days. Freeze for longer storage.
(You are not going to need to freeze them. Just serve them with coffee and they will magically disappear. Make sure you grab one for yourself!)