Chocolate Chip Scones

Why You’ll Love This Recipe

These chocolate chip scones are quick to make, delightfully indulgent, and impossible to resist fresh from the oven. They’re not too sweet, with just the right amount of chocolate in every bite. You don’t need any special equipment, and they can be frozen before or after baking for easy, fresh-baked scones anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter (cold and cubed)
• Heavy cream or buttermilk
• Egg
• Vanilla extract
• Semi-sweet or dark chocolate chips
• Optional: turbinado sugar for sprinkling

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the chocolate chips.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet mixture into the dry ingredients and gently stir until a dough forms. Do not overmix.
7. Turn the dough out onto a floured surface and gently shape it into a circle about ¾ to 1 inch thick.
8. Cut into 8 wedges and place them on the prepared baking sheet.
9. Brush the tops with extra cream and sprinkle with turbinado sugar if desired.
10. Bake for 16–20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
11. Cool slightly before serving warm or at room temperature.

Servings and timing

This recipe makes 8 scones.
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

• Double Chocolate: Add cocoa powder to the dry ingredients and use white chocolate chips.
• Nutty Twist: Stir in chopped walnuts or pecans for added crunch.
• Orange Zest: Add a teaspoon of orange zest to the dough for a citrusy note.
• Mini Scones: Divide the dough into two smaller circles and cut into 16 mini scones instead of 8.
• Glazed: Drizzle cooled scones with a simple vanilla glaze for extra sweetness.

Storage/Reheating

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds.
To freeze, place baked or unbaked scones in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Bake unbaked scones from frozen, adding 2–3 minutes to the bake time.

FAQs

Can I use milk instead of cream?

Yes, but heavy cream makes the scones richer and more tender. Buttermilk is also a great alternative.

Do I need to chill the dough?

Not necessarily, but chilling for 15–30 minutes before baking helps the scones keep their shape and improves texture.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Can I use different types of chocolate?

Absolutely. Try dark chocolate chunks, milk chocolate, or mini chips.

Why are my scones dry?

Overmixing or adding too much flour can make scones dry. Mix gently and measure ingredients accurately.

Can I make the dough ahead of time?

Yes, form and cut the dough, then refrigerate or freeze until ready to bake.

What’s the best way to cut in the butter?

Use a pastry cutter, fork, or your fingers. The goal is small pea-sized pieces of butter throughout the dough.

Can I add fruit to this recipe?

Yes, dried fruits like cranberries or cherries pair well with chocolate chips.

Should I use salted or unsalted butter?

Unsalted butter is best so you can control the salt level.

Do scones need to rise?

No, scones rely on baking powder for lift, so they rise as they bake—not during a resting period.

Conclusion

Chocolate Chip Scones are a simple yet indulgent treat that’s perfect for any time of day. With their buttery texture, crisp golden top, and melty chocolate in every bite, they’re sure to become a staple in your baking routine. Whether served warm from the oven or made ahead and frozen, these scones are always a sweet success.

Chocolate Chip Scones

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Chocolate Chip Scones are tender, buttery pastries filled with rich chocolate chips. Perfect for breakfast or an afternoon treat, they bake up golden on the outside and soft inside with melty chocolate in every bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream or buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup semi-sweet or dark chocolate chips
• Optional: 1 tbsp turbinado sugar for topping

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold cubed butter and cut it into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
4. Stir in chocolate chips.
5. In a separate bowl, whisk together cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry and stir gently until a dough forms. Do not overmix.
7. Turn dough onto a floured surface and shape into a circle about 3/4 to 1 inch thick.
8. Cut into 8 wedges and place them on the prepared baking sheet.
9. Brush tops with a little extra cream and sprinkle with turbinado sugar if using.
10. Bake for 16–20 minutes, until tops are golden brown and a toothpick comes out clean.
11. Cool slightly and serve warm or at room temperature.

Notes

• Use cold butter for flaky texture; don’t overwork the dough.
• Chilling the cut scones before baking helps them hold their shape.
• Try adding nuts, orange zest, or a vanilla glaze for extra flavor.
• Scones freeze well baked or unbaked—adjust baking time if baking from frozen.

Nutrition

• Serving Size: 1 scone
• Calories: 310
• Sugar: 14g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg