15 Reviews of Chocolate Chip Scones

From: littleturtle

On Jan 11, 2007

So yummy and easy. Absolutely wonderful scones. I added a tbsp of special dark Dutch cocoa to the batter and replaced 2 tbsp sugar with Splenda. I used the lesser amount of chocolate chips (mixture of bittersweet chips and semi-sweet minis). I dropped them by 1/4 cupfuls which turmed out to be the perfect size for us. I just refrigerated overnight and popped them in the oven first thing in the morning. Baked up perfectly, crispy outside and fluffy and moist inside. Thanks for sharing. It's a real keeper.

From: HoserLauren

On Dec 8, 2006

Very light and fluffy - but most importantly delicious! I used regular chocolate chips which gave the scones a more "chocolate chunk" type of taste. Next time I would probably scoop them by less than 1/3 a cup and make them a bit smaller so that there are more, and they aren't as substantial a snack. Thanks for sharing!

From: JeriBinNC

On Nov 16, 2006

These were very good, and so much easier than other scones I've made. I might add a bit more sugar or maybe a whole cup of chocolate chips next time, but then again, they are just wonderful as is. I used Ghiardelli bittersweet chocolate chips and didn't change a thing. The texture is extraordinary--nice and fluffy. It's a keeper!

From: Chef Mommie

On Aug 21, 2006

These turned out so good! I don't know much about scones but I hope I can give a fairly good description of these. They had a slight crispy cookie type outside with a light moist not quite biscuit type inside. I dropped by 1/3 cup as stated onto my cookie sheet. I fixed four in the oven and had 7 to freeze. I used Substitute for Buttermilk for the buttermilk. Fantastic results I would say! Thank you so much!

From: twissis

On Jan 22, 2007

I started making scones after joining RZ & DH loves them! These scones are a tasty quick-fix w/just the right texture. The recipe esp appealed to me because I could make them ahead, pop them in the oven frozen as needed & enjoy them w/coffee & my DH in the morning b4 he leaves for work - a ritual I have only lately been able to manage. I did brush them w/an egg wash using my pastry brush as my convection oven seems to cook hot & fast. Thx for sharing this recipe w/us. I expect to rely on it often.

From: Annacia

On Dec 18, 2006

I don't feel that I can review this recipe properly as I took many liberties with it, so I'm not going to assign stars to it. I made then into Chocolate Chocolate Mint Chip Scones and also lowered the fat. I added 3 TBSP of Dutch cocoa, replaced half of the butter with applesauce, used 1 egg and 1/2 a cup of Eggbeaters and all of the sugar became Splenda, finally I used mint chocolate chips. What I can tell you is that I got some yummy, much more diabetic friendly scones that baked up well and are fluffy in texture and are a real treat to munch.

From: Engrossed

On Apr 30, 2007

These were very easy to make with good results. I did add a little buttermilk as the dough was very stiff and I was having trouble incorporating all of the flour. I also added 1 tsp of vanilla. I used 3/4 cup sugar because I like sweet but they still weren't sweet enough for me...other people who like nonsweet treats enjoyed them. I think I must not be a scone person. They reminded me of mexican bread. I used mini chocolate chips. I used my 1/4 cup measuring cup to scoop them out and ended up with 11 good sized scones. I baked them an extra 5 minutes.

From: Passiflora

On Jun 19, 2008

This is an amazing scone recipe, with a nice light and biscuity texture and just enough sugar. I love the buttermilk in it. I make it all the time and everyone I make it for loves it. I always use Ghirardelli semisweet chips. Cut the butter in half though — one stick is enough and it still comes out great!

From: Rachie P

On May 11, 2008

I can't believe I haven't reviewed these yet! They are soooo incredibly simple to put together and soooo amazing hot out of the oven with a cup of coffee! I tried forming them into triangles but then they puffed up and it didn't matter. I've baked them right from the freezer - such a nice feature for having company!... make the batter several days in advance then just pop them in the oven when you need them! THANKS!

From: SheCooksToConquer

On Sep 17, 2007

Not bad! I just made these, and they're light and fluffy, not rock-hard like some scones. I realized there was nothing in the recipe about what to do with the extra 2 Tbs. of sugar, so I guessed that they were for sprinkling on the scones before putting them in the oven. Next time I may try adding some orange extract or vanilla extract for a little extra flavor.