Semi-Sweet Chocolate Chip Scones

Semi-Sweet Chocolate Chip Scones

Made with:

HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)


6-1/2 cups (2 lbs.) all-purpose flour
1 cup (8 oz.) granulated sugar
2 Tbsp. + 2 tsp. baking powder
1/2 tsp. salt
4 cups (1 lb. 8 oz.) HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
1 cup (5 oz.) chopped nuts (optional)
4 cups (32 oz.) chilled whipping cream
1/4 cup (2 oz.) butter, melted
-- Additional granulated sugar
-- Powdered sugar (optional)


    1. Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Stir together flour, sugar, baking powder and salt in large bowl of mixer fitted with paddle attachment. Stir in HERSHEY'S Semi-Sweet Chocolate Chips and nuts, if desired.
    3. Stir whipping cream into flour mixture, mixing just until ingredients are moistened.
    4. Turn dough onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into six equal balls. Cover with plastic wrap. Working with one ball at a time, flatten into 7-inch circle; cut into 8 triangles.* Repeat with remaining dough sections.
    5. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
    6. Bake 10 to 20 minutes** or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.
    *Rectangles can also be cut crosswise into smaller rectangles about 1-1/2 by 2 inches.

    **If using convection oven, rotate pans one-half turn (180°) after 7 minutes of baking.
go to top