Chocolate Chip Scones

These Chocolate Chip Scones are soft, tender, easy to make, and topped with a simple vanilla glaze. Perfect for breakfast or dessert! 

Have you ever made your own scones? I used to associate scones with being dry and bland, but if they’re made correctly they’re actually the complete opposite. These chocolate chip scones are a little crisp on the outside, but the inside is incredibly soft and tender and they literally melt in your mouth.

One thing that I love about scones is that they don’t too long to make. Since all of your ingredients need to be cold, you can mix up the dough in about 10-15 minutes. Then all you have to do is work the dough together, cut out your scones, and bake them.

This scone recipe is also incredibly versatile and you can mix in just about anything that you like. I love to use fresh fruit sometimes and top them with a different glaze. But let’s be honest, I really love chocolate chips in these scones because it just gives me a reason to eat chocolate for breakfast.

To make these scones, you’ll start by whisking together some all-purpose flour, granulated sugar, baking powder, and salt. You may notice there’s a tablespoon of baking powder in these scones and I promise it’s not an error! You need a good about of baking powder to get a good rise and one tablespoon is the perfect amount.

Then, you’ll cut in some cold cubed butter. It’s important to make sure your butter is cold in these scones when they go into the oven. Why? The cold pieces of butter will melt in the oven and create little steam pockets, giving the scones a soft, tender texture and helping them rise too. Once the butter is cut into the dry ingredients, stir in the chocolate chips.

Then, you’ll whisk together some heavy whipping cream, an egg, and vanilla extract and add it to the dry ingredients.

The mixture may seem a little crumbly at first, but as you work it together with your hands it will come together pretty easily. You want to turn the dough onto a lightly floured surface, work it together, then pat it down into a circle.

Then, just cut the dough into 8 equal sized pieces and place them on a baking sheet. I like to brush the scones with a little extra heavy whipping cream too. This step is optional, but it gives the scones a shinier, crispier top which I really love!

You can leave off the glaze if you prefer or even try these with a chocolate glaze!

Baking Tips For Chocolate Chip Scones

• When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.


• Make sure to use cold ingredients when making the scones, including the butter.


• If you want to try these scones with a chocolate glaze, you can use the glaze in this recipe.

 

Print Recipe

5 from 3 votes

Chocolate Chip Scones

These Chocolate Chip Scones are soft, tender, easy to make, and topped with a simple vanilla glaze. Perfect for breakfast or dessert! 

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Course: Breakfast

Cuisine: American

Keyword: chocolate chip scones

Servings: 8 scones

Author: Danielle

Ingredients

For the chocolate chip scones:

• 2 cups (250 gram) all-purpose flour (spooned & leveled)
• 1/3 cup (65 grams) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) cold unsalted butter cubed
• 2/3 cup (120 grams) mini semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream plus extra for brushing on top of the scones
• 1 large egg
• 1 teaspoon pure vanilla extract

For the vanilla glaze:

• 1 cup (120 grams) powdered sugar
• 2 tablespoons (30 ml) milk
• 1/2 teaspoon pure vanilla extract

Instructions

To make the chocolate chip scones:

• Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea-sized crumbs. Stir in the mini chocolate chips and set aside.
• In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly.
• Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick. Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one. Brush the tops of each scone with a little bit of heavy whipping cream.
• Bake at 400°F for about 20 minutes or until lightly golden brown (check at about 17-18 minutes if your oven runs hot). Remove from the oven and set aside to cool.

To make the vanilla glaze:

• In a separate mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, mix in a little extra milk. If the glaze is too thin, mix in a little extra powdered sugar until it has reached your desired consistency.
• Evenly distribute the glaze between all 8 scones and allow to sit for 10 minutes for the glaze to harden.

Notes

Store scones in an airtight container at room temperature for 2-3 days.

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