Triple Chip Birthday Scones
Today, we’re making Triple Chip Birthday Scones!
You can’t have a birthday celebration without chocolate and sprinkles, in my opinion. So, we’re loading up our birthday scones with both!
Before we talk ingredients, we have one main goal here: keep our scone dough cold, cold, cold. Keeping our ingredients cold before and after we mix them into the dough helps to ensure the butter doesn’t start melting before our scones go into the oven. We only want the butter to start melting while our scones are baking, because the steam this process creates is what helps to keep our scones light and fluffy. It’s kind of the same concept as if we were making biscuits. So, we’re going to become good friends with the fridge while we’re mixing up our dough.
Let’s start with our wet ingredients. We need some heavy cream, 1 egg, and a splash of vanilla extract. We can beat everything together with a fork or a small whisk right in our measuring cup for easy clean up. We’ll whisk away until that egg is completely broken up. Then, our wet ingredients are going wait in the fridge until we’re ready for them again.
For our dry ingredients, all we need is a very basic mix of flour, sugar, salt, and baking powder. Mix them together, and we’re ready to start adding the good stuff.
Before we invite our butter to the dough party, we want to make sure we have our fillings ready to roll. To our scone dough, we’re going to add not one, not two, but THREE different kinds of chocolate chips! That’s right, we’re adding sweet white chocolate chips, creamy milk chocolate chips, and rich dark chocolate chips to create the most perfect chocolately trifecta in our scones. And this is a birthday celebration, after all. So, we’re also going to add a whole heck of a lot of sprinkles to the party too!
Once our dry ingredients are mixed and our chocolate/sprinkle situation is on standby, it’s time for the butter. Typically, scone or biscuit dough calls for really cold, cubed butter to be cut into the dry ingredients with a pastry cutter. But, I have a super easy trick for getting perfectly sized, perfectly cold butter mixed into our dough. A box grater and frozen butter! We’re going to let our butter hang in the freezer overnight (if we can) before we make these, so it’s as cold as can be. And since our butter will be so firm, it will grate super easily into the perfect little flakes using the large holes on a box grater. It’s so easy!
Once we have the butter added to the party, we’ll toss everything together. Then, it’s time to add our wet ingredients. We’ll pour it right into the bowl, mix it all until it’s just combined, then turn the dough out onto a lightly floured surface to knead for about a minute until the dough completely comes together. Roll it into an 8 inch circle, cut it into 6 wedges, and transfer the scones to a parchment paper lined baking sheet. The final step is to give the scones a little extra brush of cream on the top to help them get beautifully golden, and it’s almost time to bake.
Now, pretty much all recipes start with “preheat the oven” at the beginning of the recipe. But, we’re not going to preheat the oven until our scones are arranged on the baking tray and ready to go. That’s because the scones are going back to the fridge to stay cold while the oven preheats. After about 15 minutes, we’ll take the scones straight from the fridge to the oven, let them bake for about 15 minutes, and we’re just about done!
After the scones finish baking, we’ll let them cool down just a little bit. And then, we decorate! We’re going to melt a little extra white chocolate, drizzle it alllllll over the scones, and finish them off with as many sprinkles as our hearts desire. This is truly a “sprinkle with your soul” kind of project.
When it’s time to eat, we’re rewarded with the prettiest, tastiest, most satisfying treat anyone could ever ask for. These scones are basically what would happen if a ginourmous, cakey, chocolate chip cookie had a baby with a funfetti cupcake. They’re loaded with color inside and out. They’re perfectly soft and moist on the inside while still having a little texture on the outside. And though they’re a sweet treat, they’re not unbearably sweet. The 3 types of chocolate really balance each other out in the most delicious way.
Even if you’re not celebrating a birthday, these colorful scones are sure to brighten anyone’s day!
Ok, everyone! Thank you for helping me celebrate The Yummy Muffin’s birthday today! Here’s to many, many more years of delicious eats!
Enjoy, and let’s eat!
Triple Chip Birthday Scones
- ½ cup + 1 tbsp heavy cream, divided
- 1 egg
- 1 tsp vanilla extract
- 2 cups all purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 stick butter (8 tbsp), frozen
- 1/3 cup dark chocolate chips
- 1/3 cup milk chocolate chips
- 1/3 cup + ½ cup white chocolate chips, divided
- 1/3 cup rainbow sprinkles, plus more for decorating
- Line a large baking sheet with parchment paper. Set aside.
- To a measuring cup or small mixing bowl, add ½ cup heavy cream, egg, and vanilla extract. Whisk well until the egg is completely broken up. Set aside in the fridge.
- To a large mixing bowl, add flour, sugar, baking powder, and salt. Stir lightly to combine. In a separate mixing bowl combine dark chocolate, milk chocolate, 1/3 cup white chocolate, and 1/3 cup sprinkles. Remove butter from the freezer. Using the large holes on a box grater, grate the butter into the bowl with the flour mix. Add the chocolate mix to the bowl, and mix gently to fully incorporate all of the ingredients.
- Make a well in the center of the flour mix. Remove the cream mix from the fridge, and pour into the center. Stir the mix until the wet ingredients are fully incorporated into the dry, and a dough just starts to form. Lightly flour a clean surface. Pour the dough out onto the floured surface, and knead the dough just until it is fully combined and can form a ball without crumbling. This will take about a minute of kneading. The dough will seem crumbly at first, but it will come together. Roll the dough into an 8 inch circle. Cut the dough into 6 equal triangles, and place on prepared baking sheet. Use the remaining 1 tbsp heavy cream to brush the tops of the scones.
- Transfer your baking sheet to the fridge while the oven preheats. Preheat oven to 400 degrees. Once the oven has preheated, take the baking sheet straight from the fridge to the oven. Bake for 15-17 minutes until the top of the scones are lightly golden. Allow scones to slightly cool for about 15 minutes.
- Place the remaining ½ cup of white chocolate chips in a microwave safe bowl. Microwave in 20 second intervals (about 40 seconds total) until the chocolate is fully melted. Drizzle the tops of the scones with white chocolate, and decorate with additional sprinkles, if desired. Allow the chocolate to set for about 15-20 minutes. Serve!
- *It's really important to keep all of our ingredients nice and cold so that the butter doesn't even think about melting until it gets into the oven. This helps to create steam in the baking process so our scones are nice and fluffy.
- *Grating the frozen butter on a box grater gives us the perfect flecks of butter all throughout our dough without having the arm workout of using a pastry cutter to incorporate butter into dough. It's a super easy trick! To make sure the butter is really frozen, pop it in the freezer the night before you make these.
- *I like to use a bench scraper to cut the dough into wedges and help me transfer the scones to the baking sheet.
- *Leftover scones can be stored in an airtight container for 2-3 days.