Chocolate Chip Scones

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.

Course Breakfast, Snack

Cuisine American

Keyword chocolate chip scones

Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings

Calories 558kcal

Author Jessica - Together as Family

Equipment

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