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Toll House Scones | Can't Stay Out of the Kitchen | #TollHouseScones are some of the best #scones you'll ever eat. This drool-worthy #breakfast or #brunch entree is perfect for a weekend, company or #holiday breakfast. They're chocked full of #ChocolateChips & drizzled with #chocolate icing. Every bite will have you swooning! #TollHouse #HolidayBreakfast

Toll House Scones

Teresa Ambra
Toll House Scones are the most swoon-worthy breakfast or brunch entree ever! These luscious scones taste like Toll House Cookies but with a softer texture and chocolate icing drizzled over top. They're sweet, rich, decadent and more like donuts or dessert than traditional scones. Terrific for a weekend, company or holiday breakfast, like Thanksgiving, Christmas or New Year's Day.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 548 kcal

Equipment

  • 1 large cookie sheet pa
  • parchment paper
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 small mixing bowl
  • 1 whisk
  • 1 nut chopper if nuts are not previously chopped
  • measuring cups
  • measuring spoons
  • 1 glad lock bag without the "stand and fill" bottom

Ingredients
  

SCONES:

  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/3 cup light brown sugar packed
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup unsalted butter cold (1 stick)
  • 1 1/4 cups miniature chocolate chips divided use
  • 1/2 cup chopped walnuts (measure after chopping)
  • 1 tsp. pure vanilla extract
  • 1 cup buttermilk or soured milk
  • 1 large egg
  • 1 tbsp. half-and-half or whole milk
  • 2 tbsp. Turbinado sugar or granulated sugar
  • extra flour to roll out the scones

ICING:

  • 3/4 cup powdered sugar
  • 2 tbsp. cocoa powder
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 to 2 tbsp. half-and-half cream (use only as much as needed for a thick icing)

Instructions
 

SCONES:

  • Preheat oven to 400º.
  • Line a cookie sheet with parchment paper.
  • Set aside.
  • In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
  • Stir or whisk well to combine ingredients.
  • Add cold butter and cut into mixture with a pastry blender until coarse crumbs form.
  • Add 1 cup miniature chocolate chips and the walnuts and stir again to combine.
  • Measure out buttermilk or soured milk in a small measuring cup.
  • Add vanilla extract and stir to combine.
  • Pour buttermilk mixture into flour mixture and stir until a soft dough forms.
  • Transfer dough to a floured bread board and sprinkle dough very generously with more flour.
  • If dough is too sticky, add additional flour, up to 1/2 to 2/3 cup.
  • Spread fingers wide and work flour into dough; turn dough over multiple times; working more flour into the dough each time.
  • Knead five or six times.
  • Pat dough into a 7-inch round about two inches deep.
  • Cut the dough into eighths.
  • Transfer the scones onto the parchment paper-lined cookie sheet.
  • Combine egg and cream in a small bowl with a whisk.
  • Brush the tops and sides of each scone with egg/cream mixture.
  • Sprinkle remaining two tablespoons granulated sugar or turbinado sugar over top of the scones.
  • Sprinkle remaining ¼ cup miniature chocolate chips over tops.
  • Gently press chocolate chips into the scone dough.
  • Bake at 400º for approximately 20-22 minutes, or until a toothpick inserted in center comes out clean.
  • Cool before adding glaze.
  • Add glaze and serve. 

ICING:

  • Combine ingredients in a small bowl and whisk until no lumps remain.
  • Use only as much half-and-half as needed to get a thick icing.
  • Don’t dilute with too much half-and-half so the glaze is runny.
  • Drizzle chocolate glaze over top of scones.
  • Or spoon icing into a Glad-Lock bag (without the "stand and fill" bottom); seal; clip off a corner; pipe icing over top of scones.
  • Allow icing to dry ad set up before serving.
  • Serve.

Notes

NOTE:  You will not need all of the egg wash.
 
NOTE: My scones took 30 minutes to cook completely.
 
NOTE: I sprinkle the knife with flour before cutting the scone dough into eighths to prevent the dough from sticking.
 
NOTE: To sour milk: Fill measuring cup with whole milk or half-and-half. Add 1 tablespoon vinegar. Allow mixture to sit out on counter for five minutes to thicken before using in recipe.
 
NOTE: I've used more buttermilk before, but I think this amount works better and is easier to work with.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 548kcalCarbohydrates: 73gProtein: 9gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 302mgPotassium: 206mgFiber: 3gSugar: 44gVitamin A: 532IUVitamin C: 0.3mgCalcium: 158mgIron: 3mg
Keyword breakfast, brunch, chocolate, scones, Toll House, Toll House Scones
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