My buttery chocolate chip scones are tender and moist on the inside, golden brown, crispy, and crunchy on the outside. My recipe has a unique way of blending in the butter, creating tender scones that the whole family will love.
Made with simple ingredients, my homemade chocolate chip scones are perfect for breakfast time, brunches or as an afternoon snack with a cold glass of milk or cup of coffee.
If you love chocolate chip cookies, you’re going to love my chocolate chip scones. Chocolaty, buttery, and so delicious, that they’ll be the benchmark you judge all other scones by.
If you enjoyed this recipe, make sure to check out my Blueberry Scones Recipe and my more traditional scone recipe with blueberries and cream.
Ingredients to make Chocolate Chip Scones
Let’s start by gathering the ingredients we need to make my easy chocolate chip scones recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
I love semi-sweet mini chocolate chips for baking, but you can use regular chocolate chips or your favorite chips or chunks to make my homemade scones.
Use different add-ins
For a change of pace, switch up the chocolate chips in the recipe: butterscotch, caramel, peanut butter, espresso, and white chocolate are all good options. Toffee bits, pecans, walnuts, and your favorite candy bits will also work with this recipe.
How to make Chocolate Chip Scones
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Add the all-purpose flour, granulated sugar, salt, and baking powder to a large bowl.
- Whisk the dry ingredients until well blended.
- Use a box grater to shred the frozen butter, then add the grated butter to the dry mixture.
- Mix the butter into the flour mixture with two forks.
*The finished mixture should be pea-sized crumbs. Refrigerate until needed. - Add the heavy cream, egg, and vanilla extract to a small mixing bowl.
- Mix the wet ingredients until well blended.
*You can also use a pastry cutter to blend the butter into the dry ingredients. You can also use a food processor to blend in the butter.
- Add the wet ingredients and semi-sweet chocolate chips to the flour mixture.
- Mix until the dough forms. *Don’t overmix.
- Turn the scone dough out on a lightly floured surface. Coat your hands with flour and form the dough into an 8-inch disc.
*If the dough feels too sticky, add a little more flour to the dough. If the dough feels too dry, add a little more cream to the dough. - Using a sharp knife, cut the disc into 8 wedges.
- Place the wedges on the prepared baking sheet, leaving a few inches between the unbaked scones.
- Brush the scones with heavy cream.
- Sprinkle turbinado sugar or coarse sugar on top of the scones. Then refrigerate the scones for 30 – 60 minutes before baking.
*You can leave out the sugar; it’s not essential. - Place the baking sheet on the middle rack of the preheated oven and bake for 20-25 minutes until golden brown. Place the scones on a wire rack to cool.
One taste of my chocolate chip scones is guaranteed to be love at first bite. They’re so good that you might want to make a double batch and freeze some for another day!
Store any leftover scones in an airtight container or covered with plastic wrap at room temperature for two days. They can be stored in the freezer in a well-sealed container for up to three months.
Recipe FAQ’s
The secret is incorporating lots of very cold butter into the scone batter. I have found the easiest way is freezing the butter and using a grater to shred the frozen butter.
Yes, you can prepare the dough and shape the scones, then freeze them before baking. When ready to bake, you can put them directly in the oven from the freezer; just add a few extra minutes to the baking time.
Scones are done when they are golden brown on the top and bottom, and a toothpick inserted into the center comes out clean or with a few crumbs attached.
Baking times can vary depending on the size of the scone and oven used. It’s best to start checking a few minutes before the recipe suggests.
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Chocolate Chip Scones
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup heavy cream
- 2 teaspoon vanilla extract
- 1 large egg
- 10 tablespoon unsalted butter frozen shredded
- 1½ cup mini chocolate chips or one cup for less chocolate chips
- 2 tablespoon heavy cream brush scones before baking
- 2 tablespoon raw or coarse sugar sprinkle on top – optional
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Add the flour, sugar, salt, and baking powder to a large mixing bowl and whisk until well blended.
- Use a box grater to shred the frozen butter.
- Add the grated butter to the dry mixture and combine with two forks. The finished mixture should be pea-sized crumbs. You can use your hands to mix the butter in, but your hands will warm up the butter, so you need to wear plastic gloves and be quick if using your hands.
- Place in the refrigerator until needed.
- Add the heavy cream, egg, and vanilla extract to a small mixing bowl. Mix until well blended.
- Add the wet ingredients and chocolate chips to the dry ingredients.
- Mix until the dough forms. Don’t overmix.
- Turn the scone dough out on a lightly floured surface. Coat your hands with flour and form the dough into an 8-inch disc.
- *If the dough feels too sticky, add a little more flour to the dough. If the dough feels too dry, add a little more cream to the dough.
- Using a sharp knife, cut the disc into 8 wedges.
- Place the wedges on a parchment-lined baking sheet leaving a few inches between the scones.
- Brush the scones with heavy cream and sprinkle raw or coarse sugar on top of the scones.
- You can leave out the sugar if you want to cut back on sugar, it’s not essential.
- Refrigerate the scones for 30 – 60 minutes before baking.
- Place the baking sheet on the middle rack of the preheated oven and bake for 20-25 minutes until golden brown.
- Place the scones on a wire rack to cool.
Shery Sullivan
Anxious to try your scones. I recently went to our local Junior College and in part of our cooking class, we made scones. I was surprised how easy they were. Thanks for this recipe.
Veronika
I was so excited for these because I love anything and everything chocolate chip and they didn’t disappoint! I couldn’t find mini chocolate chips but the scones still came out great.
Erin
These scones look great. I love the sprinkling of coarse sugar on top. I think I’ll try these out tomorrow with your espresso chips idea.
Cathleen
Why have I never thought of making chocolate chip scones?? This looks amazing! Making this tonight, thank you so much for this recipe 🙂
DK
My daughter is very picky with scones, but this one – she loved! She said they were so chocolaty & buttery – just the way she likes it!
Alexandra
These scones are absolute perfection – I made them for morning tea and there were no leftovers 🙂 Delicious with a cup of coffee. My Nana always grated the butter in cold when she made her scones too, so I knew this recipe would be a success!
Vicky
I do believe I’ve baked almost everything out there expect for scones, they’ve always intimidated me! Your recipe was very thorough and easy to follow, so I’m glad I gave it a try!
Mikayla
These scones are terrific, too often I find scones are dry, but your scones are perfectly textured and and not dry at all. I loved that every bite had chocolate chips as well.
Debbie
These buttery chocolate chip scones are my new favorite scones. The were perfect with my coffee, such a nice treat . I will be making these over and over .
veenaazmanov
These delicious moist buttery chocolate chip scones, were a big hit with my family. Easy to make and perfect for any time snack too.