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Homemade Chocolate Chip Scones are buttery, soft, and packed with melty chocolate in every bite. With simple baking ingredients, no fancy equipment, and easy tried& true steps to deliver perfect results – this scone recipe is perfect for everyone. Try them once, and they may become your go-to homage bakery treat.
Do you love warm, fresh-baked scones? ❤ Be sure and also make my Cranberry Orange Scones and Pumpkin Scones With Maple Glaze.
Chocolate Chip Scones Recipe (Soft, Buttery & Easy To Make At Home)
if you love bakery-style pastries but want something simple to make at home, these homemade scones with chocolate chips are the perfect thing!
They’re buttery, lightly sweet, filled with melty chocolate chips, and they taste like your favorite chocolate chip cookies but in a scone form with a flaky texture and moist tender crumb.
Making scones at home is actually easier than you think.Even with a few extra prep steps like grating frozen butter, they are ready for the oven in under 30 minutes. There is not much that beats a warm, soft-baked, fresh-from-the-oven scone.
Why You’ll Love This Chocolate Chip Scone Recipe
- 🤎Soft and flaky texture just like a bakery
- 🤎Loaded with mini chocolate chips
- 🤎No fancy equipment needed
- 🤎Tried & true ways to get the best, flaky scones – grating frozen butter!
- 🤎Perfect for breakfast, brunch, snack, or dessert
Ingredients Needed To Make Tender Scones With Chocolate Chips
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Kosher Salt
- Frozen Butter : You can use salted butter or unsalted butter; whichever you prefer. I use salted butter.
- Heavy Cream : No substitutes! You need the heavy fat content from the cream in order to get those flaky scones you want.
- Large Egg : The recipe calls for it to be whisked, which means you crack the egg in a separate bowl and whisk it with a fork, before adding it into the other wet ingredients. This is important as it ensures that you don’t overmix the scone batter trying to incorporate the egg.
- Vanilla Extract
- Mini Semi-Sweet Chocolate Chips
- Coarse White Sanding Sugar : These easy chocolate chip scones are fabulous without the sanding sugar on top, so if you don’t have some, don’t worry! Either skip it or sprinkle some granulated sugar over top the fluffy scones.
How To Make Buttery Chocolate Chip Scones (Printable Recipe Card)
Preheat the oven to 400 degrees F. Line a rimmed cookie sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until combined.
Use a box grater to grate the frozen butter. Immediately add the grated butter into the bowl of dry ingredients. Then, using a pastry cutter to cut the batter into the flour mixture until they are pea-sized crumbs.
In a medium mixing bowl, whisk together the heavy cream, whisked large egg, and vanilla extract until combined. Drizzle the wet ingredients into the larger bowl with the dry ingredients + butter. Then add the mini chocolate chips into the bowl.
Stir everything together, very gently, using rubber spatula. Stir the dough until the mixture becomes somewhat moist and just comes together. Don’t overmix.
Cover your hands with flour, then work the dough a few times inside the bowl with your hands, to bring it together into a ball. Again, don’t overwork the dough!
Transfer the ball of dough to a floured surface on the clean countertop. Form it into an 8-inch round flat disc. Divide the disc into 8 equal wedges using a sharp knife (cut it like you would a pizza). Place the scones onto the prepared baking sheet.
Use a pastry brush to brush the 2 tablespoons of heavy cream over top the scones. Then sprinkle the tops with corse sanding sugar if using (you can also sprinkle them with granulated sugar if wanted, or leave the sugar off).
Bake the scones for 18-25 minutes or until they start turning golden brown.
Remove the pan from the oven and allow them to cool for 5 minutes, before serving them warm & fresh. Enjoy!
How To Store, Reheat, and Serve This Chocolate Chip Scone Recipe
- Serving Suggestions : The scones are best served fresh & warm from the oven, or freshly baked and closer to room temperature.
- Storing Leftovers : Keep leftover scones stored at room temperature, inside an airtight container or Ziploc bag, for up to 3 days. Reheat scones in the microwave for a few seconds for the best results.
Pro Tips From The Test Kitchen
- It’s so important to use frozen butter! The frozen butter creates a light and flaky texture for the scones. It creates steam as it melts in the oven, which helps lift and form the flaky layers.
- I prefer the smaller texture and size of mini semi-sweet chocolate chips so that’s what I use. You can also use your favorite chocolate chip; such as milk chocolate, semi-sweet chocolate chips, or even dark chocolate chips.
- Don’t substitute the heavy cream with any other milk – trust me! Only heavy cream can create this perfectly soft center with the slightly crispy top and edges. It adds a richness and creaminess to the scone that nothing else can replicate.
- When you combine the wet ingredients and the dry ingredients, your mixture will appear sandy and coarse at first. Be patient because as you continue gently combining it with your hands, it will come together.
- Nothing beats a freshly baked scone – these are best served warm and fresh from the oven.
- When measuring the flour make sure not to pack the flour into the measuring up. I like to fluff up the flour first with a table knife or fork, and then lightly scoop the flour and level it off, or you can always measure the flour to make sure you are getting the exact amount needed. Two cups of flour typically weight between 240 grams to 250 grams on a kitchen food scale.
- If you don’t have coarse sugar that’s ok! You can leave it off completely or use granulated sugar to sprinkle over top of the unbaked scones. I definitely recommend adding just a touch of sugar on top of the cones after they’re brushed with the heavy cream. So yummy!
More Chocolate Chip Recipes
- Chocolate Chip Cookie Blondies
- Chocolate Chip Cookie Muffins
- Oatmeal Chocolate Chip Bread
- Zucchini Chocolate Chip Bread
- Chocolate Chip Cookie Pizza
- Double Chocolate Chip Zucchini Muffins
- Chocolate Chip Banana Bars (Banana Snack Bars)
- Peanut Butter Chocolate Chip Banana Bread
- Chocolate Chip Brownies
Chocolate Chip Scones
Ingredients
Chocolate Chip Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt (I use sea salt)
- 1/2 cup (1 stick) frozen butter
- 1/2 cup heavy cream
- 1 large egg whisked
- 2 teaspoons pure vanilla extract
- 1¼ cups miniature semi-sweet chocolate chips
Scone Topping
- 2 tablespoons heavy cream
- 2 tablespoons coarse sanding sugar (or granulated sugar)
Instructions
- Preheat the oven to 400℉. Line a rimmed cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.2 cups all-purpose flour, 1/2 cup granulated sugar, 2½ teaspoons baking powder, ½ teaspoon salt
- Use a box grater to grate the frozen butter. Immediately add the grated butter into the bowl of dry ingredients. Then, use a pastry cutter (or a fork and clean hands work) to cut the batter into the flour mixture until they are pea-sized crumbs.1/2 cup (1 stick) frozen butter
- In a medium mixing bowl, whisk together the heavy cream, whisked large egg, and vanilla extract until combined. Drizzle the wet ingredients into the larger bowl with the dry ingredients + butter.1/2 cup heavy cream, 1 large egg, 2 teaspoons pure vanilla extract
- Add the mini chocolate chips into the bowl.1¼ cups miniature semi-sweet chocolate chips
- Stir everything together, very gently, using a rubber spatula. Stir the dough until the mixture becomes somewhat moist and just comes together. Don't overmix or overwork the scone dough.
- Cover your hands with flour, then work the dough a few times inside the bowl with your hands, to bring it together into a ball. Again, don't overwork the dough!
- Transfer the ball of dough to a floured surface on the clean countertop. Form it into an 8-inch round flat disc. Divide the disc into 8 equal wedges using a sharp knife (cut it like you would a pizza). Place the scones onto the prepared baking sheet.
- Use a pastry brush to brush the 2 tablespoons of heavy cream over top the scones. Then sprinkle the tops with coarse sanding sugar if using (you can also sprinkle them with granulated sugar if wanted, or leave the sugar off).2 tablespoons heavy cream, 2 tablespoons coarse sanding sugar
- Bake the scones for 18-25 minutes or until they start turning light golden brown.
- Remove the pan from the oven and allow them to cool for 5 minutes, before serving them warm & fresh. Enjoy!
Notes
- It’s so important to use frozen butter! The frozen butter creates a light and flaky texture for the scones. It creates steam as it melts in the oven, which helps lift and form the flaky layers.
- I prefer the smaller texture and size of mini semi-sweet chocolate chips so that’s what I use. You can also use your favorite chocolate chip; such as milk chocolate, semi-sweet chocolate chips, or even dark chocolate chips.
- Don’t substitute the heavy cream with any other milk – trust me! Only heavy cream can create this perfectly soft center with the slightly crispy top and edges. It adds a richness and creaminess to the scone that nothing else can replicate.
- When you combine the wet ingredients and the dry ingredients, your mixture will appear sandy and coarse at first. Be patient because as you continue gently combining it with your hands, it will come together.
- Nothing beats a freshly baked scone – these are best served warm and fresh from the oven.
- When measuring the flour make sure not to pack the flour into the measuring up. I like to fluff up the flour first with a table knife or fork, and then lightly scoop the flour and level it off, or you can always measure the flour to make sure you are getting the exact amount needed. Two cups of flour typically weight between 240 grams to 250 grams on a kitchen food scale.
Nutrition
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