This chocolate chip scones recipe is perfect for chocolate lovers and those who can’t resist fluffy scones! It pairs perfectly with coffee or tea!
Easy Chocolate Chip Scones
This is the perfect chocolate chip scone recipe because it has just enough chocolate, paired with a hint of vanilla, without being too overwhelming. Whether you use mini chocolate chips or regular, these easy scones will be reminiscent of a delicious chocolate chip cookie.
If you like sweets with your coffee or tea, then this is the perfect scone to bake up. They make for great afternoon snacks as well!
Why You’ll Love this Chocolate Chip Scones Recipe:
- Simplicity: This simple recipe will show you just how easy homemade scones are to make!
- Classic Flavor: This easy scone recipe offers all of the classic flavors of a chocolate chip cookie, with a fluffy texture you’ll love!
Be sure to try these cheddar scones if you prefer a savory version, or try blueberry scones.
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How to Make Chocolate Chip Scones
Be sure to see the recipe card below for full ingredients & instructions!
- In a large mixing bowl, whisk the ingredients together. Then turn the dough out onto a lightly floured surface and shape it into a round circle and cut the dough into triangles.
- Place the scones on a parchment-lined baking sheet and then place in the freezer to chill. Meanwhile, preheat your oven.
- Once preheated, brush the scones with egg wash and sprinkle them with coarse sugar (if using). Bake until the scones are golden brown around the edges.
- Allow the scones to cool completely before enjoying them!
Ingredient Notes
- Flour: Gives the scones structure — make sure to measure using the spoon and level method.
- Cornstarch: Makes the scones extra light and fluffy.
- 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: Enhances the flavor and sweetness of the scones.
- Cold Butter: The key to great scones! Make sure the butter is very cold – 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 lower fat milks are not recommended.
- Egg: Helps bind the scone dough together.
- Vanilla: 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.
I recommend using cream because the fat content helps create a more tender scone. You can, however, use buttermilk if you prefer. The acidity reacts with the baking powder to create a tender scone.
First, do not overmix the flour mixture, as this can develop too much gluten, leading to tough scones. 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.
You sure can! 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.
These delicious and flaky scones are sure to impress both your friends and family. See the proper storage information below if you want to save some throughout the week!
Make Ahead Instructions
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.
Storage Instructions
Store leftover chocolate chip scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy cold, room temperature, or gently heated in the microwave.
Freezing Instructions
Freeze chocolate chip scones in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw in the refrigerator or on the countertop before enjoying.
Variations
- Feel free to use any baking chips you like, such as milk chocolate, semisweet chocolate, dark chocolate, white chocolate, peanut butter, butterscotch, caramel, cinnamon, or peppermint.
- You can also use small candies, such as M&M’s, Reese’s Pieces, or toffee bits.
- Substitute some or all of the chocolate chips for dried fruits, such as raisins, cranberries, or apricots!
Serving Suggestions
Serve chocolate chip scones with butter, clotted cream, or fruit jam for breakfast or with ice cream or whipped cream for dessert!
Tips for the Best Chocolate Chip Scones
- 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.
- If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
- Use any flavor of baking chips you like, or use chopped candies or dried fruits!
- When cutting the scones, do not twist your cutter. Twisting will hinder the rise of the scones.
- 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.
- Just before baking, brush the tops of the scones with heavy cream and sprinkle with a bit of coarse sugar for extra crunch!
I hope you love this homemade Chocolate Chip Scones recipe! These are truly the best scones if you love a little sweetness and the fluffiness that only the best flaky scones have to offer!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Chip Scones Recipe
Ingredients
- 1¾ cups all-purpose flour 210 grams
- ¼ cup cornstarch 28 grams
- ⅓ cup granulated sugar 67 grams
- 1 tablespoon baking powder 12 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, COLD and cubed (1 stick)
- ¾ cup heavy cream 170 grams, COLD (plus more for topping)
- 1 large egg 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup chocolate chips 170 grams, 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. 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.¾ cup heavy cream, 1 large egg, 1 teaspoon pure vanilla extract, 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. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.Coarse sugar
- Allow the scones to cool completely before enjoying.
Notes
- 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.
- If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
- Use any flavor of baking chips you like, or use chopped candies or dried fruits!
- When cutting the scones, do not twist your cutter. Twisting will hinder the rise of the scones.
- 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.
- Just before baking, brush the tops of the scones with heavy cream and sprinkle with a bit of coarse sugar for extra crunch!
- Serve chocolate chip scones with butter, clotted cream, jam, ice cream, or whipped cream!
- Nutritional information does not include optional ingredients.
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