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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt The dry ingredients form the base of your scone bread. All-purpose flour gives it structure. Granulated sugar adds sweetness. Baking powder helps it rise. Salt enhances flavor. - 1/2 cup cold unsalted butter, cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract For the wet ingredients, use cold unsalted butter for a flaky texture. Heavy cream adds richness, while the egg binds everything. Vanilla extract gives a lovely flavor that pairs well with the chocolate. - 1 cup semi-sweet chocolate chips - 1/4 cup mini chocolate chips (for topping) - Optional: 1 tablespoon coarse sugar for topping Chocolate chips are the stars of this recipe. Semi-sweet chips bring sweetness, while mini chips on top add a fun crunch. You can sprinkle coarse sugar for an extra touch of sweetness and texture. - Preheat the oven to 375°F (190°C). - Grease or line a 9x5 inch loaf pan with parchment paper. Start by making sure your oven is hot enough. This helps the scone bread rise well. Greasing the pan helps prevent sticking. Lining it with parchment paper makes removal easy. - Whisk together 2 cups of all-purpose flour. - Add 1/2 cup of granulated sugar. - Mix in 1 tablespoon of baking powder. - Add 1/2 teaspoon of salt. In a large bowl, whisk the dry ingredients. This step ensures an even mix. The baking powder is key for fluffiness. Make sure there are no clumps. - Work in 1/2 cup of cold unsalted butter, cubed. - Mix 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract into the dry mix. - Fold in 1 cup of semi-sweet chocolate chips. Now, add the cold butter to the flour mix. Use your fingers or a pastry cutter. You want it to look like coarse crumbs. Next, in a separate bowl, whisk the cream, egg, and vanilla. Slowly add this to the dry mix, stirring gently. Don’t overmix! Finally, fold in the chocolate chips carefully. To get the best texture in your chocolate chip scone bread, cold butter is key. When you use cold butter, it creates little pockets of air. This helps the bread rise and stay flaky. Make sure to cut the butter into small cubes before mixing it into the flour. Do not overmix the batter once you add the wet ingredients. Overmixing can make the bread tough. Stir just until you no longer see dry flour. Gentle folding keeps the texture light and airy. For perfect baking, set your oven to 375°F (190°C). Bake the scone bread for 40 to 45 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread is ready. After baking, let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack. This prevents sogginess and helps it cool evenly. When you slice your scone bread, cut it thick for a nice presentation. A serrated knife works best for clean cuts. Serve the slices on a pretty platter. For an extra touch, dust the top with powdered sugar. You can add fresh berries on the side for color. This scone bread pairs well with coffee or tea. Enjoy it as a delightful treat! {{image_2}} You can switch up the chocolate chips in this recipe for fun flavors. Try using white chocolate chips for a sweet twist. Dried fruits like cranberries or blueberries can add a nice tartness. You could even use peanut butter chips for a nutty flavor. Each swap can change the taste and make it your own. If you need gluten-free options, use almond flour or a gluten-free blend. These flours work well and keep the scone bread soft. For dairy-free needs, substitute heavy cream with coconut milk or almond milk. This keeps the bread moist without using dairy. Always check that your chocolate chips are dairy-free too. You can top your scone bread with more than just chocolate chips. Try adding chopped nuts, like walnuts or pecans, for a crunchy bite. A sprinkle of cinnamon or nutmeg can add warm spices. If you want extra sweetness, coarse sugar or a drizzle of honey works well. Each topping gives a unique flavor to your scone bread. To keep your chocolate chip scone bread fresh, store leftovers in an airtight container. This helps maintain moisture and flavor. Place the scone bread in the container once it cools completely. You can enjoy it for up to three days at room temperature. If you want to keep it longer, consider freezing. For longer shelf life, freezing is a great choice. Wrap the cooled scone bread tightly in plastic wrap. Then, place it in a freezer-safe bag or container. Make sure to label it with the date. This way, you can enjoy scone bread for up to three months. When you’re ready to eat, simply thaw it in the fridge overnight. To enjoy your scone bread warm again, use a few easy methods. If it's frozen, let it thaw first in the fridge. Then, preheat your oven to 350°F (175°C). Place the scone bread on a baking sheet. Heat it for about 10-15 minutes. This helps restore the soft texture. You can also microwave it for 15-20 seconds for a quick snack. Just be careful not to overheat, as it may dry out. Yes, you can make chocolate chip scone bread ahead of time. To do this, bake the bread and let it cool completely. Wrap it tightly in plastic wrap or foil. This helps keep it fresh. Store it in the fridge for up to four days. If you want to keep it longer, freeze it. Wrap it well and place it in a freezer bag. It can last for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. You can warm it in the oven for a few minutes before serving. If you need a substitute for heavy cream, there are several options. You can use whole milk mixed with butter. Combine 1/4 cup of butter with 3/4 cup of milk to make 1 cup of cream. For a dairy-free option, use coconut milk or almond milk. Silken tofu blended with a bit of water is another good choice. This will help you keep the same texture. These alternatives work well in the recipe and help fit different diets. To check if the scone bread is fully baked, insert a toothpick into the center. If it comes out clean or with a few crumbs, it is done. Look for a golden-brown top and a firm texture. The edges may pull away from the pan slightly. This means it is ready to cool. If the toothpick shows wet batter, bake for a few more minutes. Keep checking until it’s done. These signs help ensure that your scone bread is perfectly baked every time. This post covered how to make a delicious chocolate chip scone bread. We looked at the right dry and wet ingredients, plus fun add-ins and toppings. I shared step-by-step instructions to guide you from mixing to baking. Remember, using cold butter helps create the perfect texture. You can get creative with flavors and ideas to fit your diet. With these tips, your scone bread will impress. Happy baking!

Chocolate Chip Scone Bread

Indulge in the delightful goodness of Chocolate Chip Scone Bread with this easy recipe! Perfect for breakfast or as a sweet snack, this loaf combines fluffy scone texture with rich chocolate chips. In just an hour, you can create a mouthwatering treat that will impress your family and friends. Don’t miss out on this scrumptious recipe—click through to explore the full details and bring this delicious scone bread to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/4 cup mini chocolate chips (for topping)

Optional: 1 tablespoon coarse sugar for topping

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

      Add the cubed cold butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

        In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently until just combined.

          Fold in the semi-sweet chocolate chips, being careful not to overmix the batter.

            Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the mini chocolate chips and optional coarse sugar on top for a delightful crunch.

              Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

                Once baked, allow the scone bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices

                    - Presentation Tips: Slice the scone bread into thick pieces and serve on a platter. For a café-style touch, dust with powdered sugar and add a few fresh berries on the side. Enjoy with a cup of coffee or tea!