Imagine a buttery, flaky scone filled with rich chocolate chips, golden brown on the outside, soft and tender inside—I baked these recently on a rainy Saturday morning and they vanished almost immediately!
Why You’ll Love This Recipe
I love this recipe because it’s remarkably straightforward yet yields something that feels special. I enjoy how the cold butter creates those tender, flaky layers when baked, and the melted chocolate chips add that indulgent touch without overpowering the pastry. Whether I serve them for brunch, an afternoon snack, or as a dessert, they always bring that cozy-bake aroma and comforting taste everyone appreciates.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups (about 250 g) all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, cold and cubed
½ cup (120 ml) heavy cream
½ cup (100 g) packed light brown sugar
1 large egg
1½ teaspoons pure vanilla extract
1¼ cups (about 225 g) semi-sweet chocolate chips
Optional: coarse raw sugar for sprinkling on top
Directions
Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt and brown sugar.
Add the cold cubed butter and use a pastry cutter (or your fingers) to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
In a separate bowl, whisk the heavy cream, egg and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chocolate chips carefully, taking care not to over-mix.
Turn the dough out onto a lightly floured surface, press into a circle about 8-inch (20 cm) diameter, then cut into 8 wedges. Place the wedges onto the prepared baking sheet. If using, brush the tops with a little cream and sprinkle with coarse sugar.
Bake for about 15-20 minutes, or until the scones are golden brown on top and just set in the center. Let them cool for a few minutes before serving warm.
Servings and Timing
Yields approximately 8 scones.
Total time: about 35 minutes (15 minutes prep + 20 minutes bake)
Variations
Use dark chocolate or white chocolate chips instead of semi-sweet for a different flavor profile.
Add about ½ cup chopped nuts (like pecans or almonds) or dried fruit (raisins or cranberries) to the dough for extra texture.
For a citrus twist, stir in 1–2 teaspoons of orange zest or lemon zest with the wet ingredients.
For a gluten-free version, replace half the all-purpose flour with almond flour and reduce heavy cream if needed (this will yield a slightly different texture).
Storage/Reheating
I store leftover scones in an airtight container at room temperature for up to 3 days. To reheat, I preheat the oven to 350 °F (175 °C), place the scones on a baking sheet and warm them for about 5 minutes so they’re crisp on the outside but still soft inside.
FAQs
Can I use different types of chocolate?
Yes — dark chocolate, milk chocolate, white chocolate, even chopped chocolate bars all work well. Choose based on your preferred sweetness and flavor.
How do I know when my scones are done?
They should be golden brown on top and lightly browned around the edges. The centers should be set (not doughy) but still tender. If you press gently on the top and it springs back, they’re probably done.
Can I freeze the dough or the baked scones?
Definitely. You can freeze the unbaked wedges on the sheet, then bake directly from frozen (add a few minutes). Or freeze fully baked scones in a sealed container; re-heat as described above.
What’s the secret to making them flaky?
Cold butter is key. The small pieces of butter melt in the oven and create steam that gives the scones their flakiness. Also, avoid over-mixing the dough — keep it just combined so it remains tender.
Can I substitute milk for heavy cream?
You can, but you’ll get a slightly less rich texture. Heavy cream gives more tenderness and richness; if you use milk, the scones may be a bit drier or less luxurious in mouth-feel.
Conclusion
These chocolate chip scones have become one of my favorite go-to bakes — they’re easy to pull together, versatile, and always hit the spot. If you’re looking for a treat that feels bakery-worthy but doesn’t require complicated steps, this is it. I hope you enjoy baking (and eating) them as much as I do.
These Chocolate Chip Scones are buttery, flaky pastries studded with chocolate chips and baked to golden perfection. They’re easy to make yet feel special—perfect for brunch, a cozy snack, or a café‑style treat at home.
Ingredients
2 cups (about 250 g) all‑purpose flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, cold and cubed
½ cup (120 ml) heavy cream
½ cup (100 g) packed light brown sugar
1 large egg
1½ teaspoons pure vanilla extract
1¼ cups (about 225 g) semi‑sweet chocolate chips
Optional: coarse raw sugar for sprinkling on top
Instructions
Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
Add the cold cubed butter, then use a pastry cutter (or your fingers) to cut the butter into the dry mixture until it resembles coarse crumbs with pea‑sized pieces of butter. (Tip: Keeping the butter cold helps create flaky layers.) :contentReference[oaicite:0]{index=0}
In a separate bowl, whisk together the heavy cream, egg and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chocolate chips. Avoid over‑mixing to keep the scones tender. :contentReference[oaicite:1]{index=1}
Turn the dough out onto a lightly floured surface, press into a circle about 8‑inch (20 cm) diameter, then cut into 8 wedges. Place the wedges onto the prepared baking sheet. If you like, brush the tops with a little extra cream and sprinkle with coarse raw sugar.
Bake for about 15–20 minutes, or until the scones are golden brown on top and just set in the center. Let them cool a few minutes before serving warm.
Notes
For extra flakiness, ensure your butter is very cold and work it into the dry ingredients quickly so it doesn’t warm up. :contentReference[oaicite:2]{index=2}
Don’t over‑work the dough—mix just until combined to keep the texture light and tender. :contentReference[oaicite:3]{index=3}
You can use dark chocolate, milk chocolate or white chocolate chips depending on your preference.
Add ½ cup chopped nuts (pecans, walnuts) or dried fruit (raisins, cranberries) for variation.
For a citrus twist, stir in 1–2 teaspoons of orange or lemon zest with the wet ingredients.
To make a gluten‑free version, replace all‑purpose flour with a gluten‑free baking blend (texture may differ slightly).
Leftover scones store in an airtight container at room temperature for up to 3 days. Reheat in a 350 °F (175 °C) oven for ~5 minutes to refresh the texture.
You can also freeze either unbaked wedges (then bake from frozen, adding a few minutes) or fully baked scones. :contentReference[oaicite:4]{index=4}
