I love to start my morning off with some delicious chocolate chip scones. They’re perfectly buttery, flaky, and sweet! I can’t think of a better pastry to enjoy with my morning coffee. My kids love anything with chocolate chips, so these scones are always a big hit with them, too!
I absolutely love scones of all kinds, but these chocolate chip scones might just take the cake! My kids love them because they think they’re getting dessert for breakfast, and I love how fluffy and buttery they are. This easy scone recipe offers all of the classic flavors of a chocolate chip cookie for breakfast!
What’s in This Chocolate Chip Scone Recipe?
- Flour: All-purpose flour gives the scones structure.
- Cornstarch: Makes the scones extra light and fluffy.
- Sugar: Granulated sugar adds just a hint of sweetness to the scones.
- Baking Powder: Helps the scones rise and become super light and crumbly – I know 1 tablespoon sounds like a lot, but trust me!
- Salt: Kosher salt enhances the flavor and sweetness of the scones.
- Butter: The key to great scones is to use cold unsalted butter! I like to leave it in the fridge until the minute I’m ready to use it.
- Heavy Cream: Adds richness and moisture to the scones. You can substitute buttermilk if you prefer, but I do not recommend using milk.
- Egg: Helps bind the scone dough together.
- Vanilla Extract: Adds great flavor and helps enhance the sweetness of the scones.
- Chocolate Chips: Add creamy, chocolatey flavor! Feel free to use regular or mini chocolate chips.
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How to Store and Reheat
Store leftover chocolate chip scones in an airtight container at room temperature for up to 3 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold, room temperature, or gently heated in the microwave.
Tips for Success
- If not using a scale, be sure to spoon and level your flour. Too much flour will lead to dry, crumbly, and flat scones.
- Make sure your butter and cream are COLD. Otherwise, the butter will ooze out of the scones in the oven, leading to greasy, dense scones. For best results, cube and freeze your butter for 30 minutes before making the dough.
- You can also freeze your butter and grate it into the dough with a cheese grater.
- Gently bring the dough together. If you knead too much, it will cause gluten to form, leading to chewy scones.
- I like to use a food processor to speed things up, but you can use your fingers or a pastry cutter to cut the butter into the dough.
- If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
- Chill the scones for 30 minutes in the refrigerator or freezer before baking to ensure that the butter is cold and the scones will hold their shape in the oven.
- You can rest scone dough in the refrigerator for up to 1 day before baking. This will help to ensure that the butter will not melt out of the scones while baking.
- You can also freeze unbaked scones. Freeze the scones in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Then, transfer to an airtight container or Ziplock bag for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the final bake time.
- Take care not to overbake the scones, or else they will dry out more easily.
- Once baked, store the scones in an airtight container to prevent drying out.
- If your scones have gone hard, you can microwave them gently next to a cup of water. The water will help moisten the scones.
Chocolate Chip Scones Recipe
Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter COLD and cubed (1 stick)
- ¾ cup heavy cream COLD (plus more for topping)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips Ghirardelli recommended
- Coarse sugar optional, for topping
Equipment
- Kitchen Scale (optional)
- Food Processor
- Baking Sheet
Instructions
- Add the flour, cornstarch, sugar, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.1¾ cups all-purpose flour, ¼ cup cornstarch, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
- Add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.½ cup unsalted butter
- In a large bowl, whisk the heavy cream, egg, and vanilla together.¾ cup heavy cream, 1 large egg, 1 teaspoon pure vanilla extract
- Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps.
- Fold in the chocolate chips.1 cup chocolate chips
- Turn the dough out onto a lightly floured surface and shape it into an 8-inch round circle. It may look dry at first, but keep working it with your hands and it will come together!
- Cut the dough into 8 triangles.
- Place the scones on a parchment-lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
- Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat oven to 350°F.
- When the oven is fully preheated, brush the scones with heavy cream and sprinkle them with coarse sugar, if desired.Coarse sugar
- Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.
- Allow the scones to cool completely before enjoying.
Notes
- Serve chocolate chip scones with butter, clotted cream, jam, ice cream, or whipped cream!
- Nutritional information does not include optional ingredients.
How to Make Chocolate Chip Scones Step-by-Step
Mix the Dry Ingredients: Add 1¾ cups of all-purpose flour, ¼ cup of cornstarch, ⅓ cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of kosher salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.
Cut in the Butter: Add ½ cup of cubed unsalted butter and pulse until the butter is the size of peas, about 10 pulses.
Whisk the Wet Ingredients: In a large bowl, whisk ¾ cup of heavy cream, 1 large egg, and 1 teaspoon of pure vanilla extract together.
Mix the Dough: Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps.
Add the Chocolate Chips: Fold in 1 cup of chocolate chips.
Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into an 8-inch round circle. It may look dry at first, but keep working it with your hands and it will come together!
Cut the Scones: Cut the dough into 8 triangles. Place the scones on a parchment-lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking. Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat your oven to 350°F.
Brush the Scones: When the oven is fully preheated, brush the scones with heavy cream and sprinkle them with coarse sugar, if desired.
Bake the Scones: Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges. Allow the scones to cool completely before enjoying.
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