Rich and moist, with the flavors of chocolate, honey and cinnamon, these chocolate chip honey scones are a special treat! Ricotta cheese gives them a luscious texture that can’t be beat. You can have one with your coffee for breakfast, or as an afternoon snack with tea or milk, or just grab one as you are running out the door to your next event.
My whole family loves these scones, and my husband even asked me to make a bunch for his co-workers to have during a morning meeting recently. Ever since I adapted this recipe a few months ago from the Wisconsin Cheese website, I have been making variations of it with different flavorings and herbs, (such as cranberry ricotta scones) and have been so pleased with the results. This latest combination of chocolate chips, honey, and cinnamon is a crowd-pleaser, especially because of the chocolate, and the honey and cinnamon simply enhance the chocolate flavor. Also, though my earlier recipe calls for an egg wash, I have decided that nowadays, I just skip the egg wash. The scones look and taste great without it, and it’s one less step.
These scones are kind of like a blank canvas upon which to try different combinations. I have made them as savory ones, with cheddar or Parmesan cheese and herbs, and that is delicious too. When blackberries were on sale a couple weeks ago, I made blackberry-thyme ones. Yum! The combinations are endless, and as more and more herbs grow in my garden, I can’t wait to experiment some more. While often scones turn out too dry for my taste, this recipe always gives me nice moist ones.
It is such a beautiful time of year, with the leaves coming out and the beautiful flowers starting to bloom. Lilacs, always my favorite spring flowers, are in abundance in our back yard. And we have lettuce and kale coming up in our garden! Fresh salads are on the menu for the weekend!
It is also that time of year when my emotions start to get so easily tugged. All the end-of-the-year band concerts, track meets, soccer games, and other ceremonies make me so nostalgic. I can’t believe how quickly my kids have grown. Friends of theirs are graduating this year. My son had high school freshman orientation last night. Lately they have been posing a lot for photos with teammates they have run with, played soccer with, and played music with for years, and the smiling, bright, shining faces in the beautiful photos tug at my heart. I need lots of Kleenexes this time of year! (Never mind the allergies!) We spend lots of time with the families of the kids who are involved in the same activities as ours, and those people become like second families to us. Late nights, early mornings, and meals on the run are the name of the game right now. It is a grand finale of events before the relative quiet of the summer.
These chocolate chip honey scones will calm the nerves and please the body and soul. They are also very portable–a bonus if you are on the go a lot. And they are pretty easy to make as well, taking only about 30 minutes from start to finish. I am enjoying one as I write this post, because they will be gone once everyone else gets home. 🙂 I hope you all have a great weekend, and enjoy this glorious time of year! I’m taking of plate of these lovely scones over to Angie’s Fiesta Friday, co-hosted this week by Diann @ Of Goats and Greens.
Chocolate Chip Honey Scones
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 6 tablespoons of cold, unsalted butter, cut into cubes
- 1/2 cup of chocolate chips
- 1 tablespoon of honey
- 3/4 cup of ricotta cheese (I prefer the whole milk kind)
- 2/3 cup of 2% milk (you can use whole milk or heavy cream if desired)
Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, add the flour, sugar, baking powder, salt, and cinnamon. Stir to combine. Cut in the cold butter with a pastry cutter (or fork), and mix with the pastry cutter or fork until the mixture has the texture of coarse sand. Add the chocolate chips, honey, ricotta cheese, and milk. Stir with a wooden spoon until a batter forms and all the ingredients are combined, being careful not to over-stir.
Lightly flour a work surface and place your ball of dough on the floured surface. Gently pat the dough down into a disk, about 1 inch thick. With a knife, cut the disk into 8 approximately equal pieces (cut into 12 if you want smaller scones). Place the pieces onto the prepared baking sheet. Bake in your 425 degree oven for about 15-17 minutes, or until the scones are lightly golden and baked through. Let them cool for at least a couple minutes. Serve warm or at room temperature. Enjoy!