These come to the perfect halfway point between scone and cookie and they’re so good for a bright breakfast paired with a mug of something warm!


  • 2 1/2 cups flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 1/3 cup softened butter
  • 2 beaten eggs
  • 3/4 cup whipping cream
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • extra cream and sugar to top

Preheat an oven to 400 degrees Fahrenheit. Start by combining the flour, salt, baking powder, and sugar in a medium sized bowl. Cut in the butter with a pastry blender or 2 knives set at an angle. Set aside. 

In another bowl, combine the eggs, cream, and extracts. Slowly add in to the dry mixture, mixing with a fork until just moistened. Stir in chocolate chips. Turn out onto a lightly floured surface. Knead until a ball is formed and divide in two. Turn each half into a rough circle and cut into six slices, yielding 12 scones. 

Set your scones onto a baking sheet. Brush with extra cream and sprinkle with sugar. Bake for 15-20 minutes or until light golden brown on top. Serve with fruit, jam, and clotted cream, if desired.