Easy Chocolate Chip Scones
Chocolate chip scones are quick and easy to make from scratch. These soft scones are packed with chocolate chips without being overly sweet.
Who here loves scones? This girl! I love how buttery and tender they are without being overly sweet. These quick and easy chocolate chip scones have the perfect texture and loads of chocolate chunks. In this post I’ll guide you through some tips on make the perfect scones and then load them up with chocolate chips.
Why this recipe works: Chocolate chip scones use both heavy cream and cold butter to make them rich and flavorful (this is the secret to making good scones). Then the scones are kept cold right up until they go into the oven so they get the proper rise to turn out fluffy and tender.
Ingredient notes
- All purpose flour should be used (I like King Arthur Flour). I have not tried this recipe with gluten-free flour. I believe whole wheat flour may make the scones too tough due to the higher protein content.
- Granulated sugar adds sweetness, but this recipe only uses 3 Tablespoons. You can also use brown sugar if you prefer.
- Baking powder helps the scones rise.
- Unsalted butter gives scones their buttery taste.
- Heavy cream makes the scones rich, but you can also use whole milk in a pinch.
- Egg binds the ingredients together.
- Pure vanilla extract provides sweetness and flavor.
- Semisweet chocolate chips gives each bite a bit of chocolate. You can also use dark chocolate or milk chocolate chips.
How to make chocolate chip scones
- Whisk together dry ingredients—flour, baking powder, salt and sugar.
- Grate butter and add to dry ingredients. Use a box grater or cut butter into 1/4-inch pieces. Add it to flour mixture and cut it into the dry ingredients using a pastry cutter.
- Mix cream, egg and vanilla together in a separate bowl.
- Add wet ingredients to dry ingredients. Stir together until large clumps form. Stir in chocolate chips.
- Form dough into a loose ball. Transfer dough to a floured work surface.
- Press into an 8-inch disc and use a bench scraper or knife to cut dough into 8 triangles. Place scones on parchment-lined baking sheet.
- Brush scones with heavy cream and sprinkle with sugar. Place baking sheet in the refrigerator so scones can stay cold while the oven preheats to 400° F.
- Bake scones at 400° F for 20 minutes or until golden. Cool 10 minutes before serving.
You can cut these scones smaller to make mini chocolate chip scones. Baking time will be shorter.
What to brush scones with before baking
Brushing scones with milk or cream will add a nice shine to the outside of your scones. It also encourages browning for a pretty finish. A sprinkle of coarse sugar on top of the cream gives a glisten as well.
Alternatively, you can do an egg wash like I did for my chocolate pecan scones. Simply whisk together an egg and two tablespoons water or cream. Brush on top of scones to encourage browning. Without a wash, scones would be pale and dull on top.
Helpful recipe tips
- Use cold ingredients – keeping dough cold will make the scones extra flakey and buttery. When the butter gets too warm, the gluten in the flour will form and make tough scones. I use cold heavy cream and frozen butter. If it’s summer, I even put my flour in the refrigerator for 20 minutes.
- Avoid overworking the dough – this is key! Use a pastry cutter to keep the heat of your hands away from the dough. Only use your hands to quickly form the dough into a disc. It’s okay if the dough is a little crumbly. Overworking the dough will result in tough scones.
- Weigh your ingredients – I say this for all baking recipes. It’s crucial to getting accurate measurements! This is the kitchen scale I use every day.
- Make sure your oven is hot – Once the oven is preheated, I wait 5 to 10 more minutes. You can also use an oven thermometer to double check your oven temperature is correct.
Make ahead tips
You can keep unbaked scones in the refrigerator for up to 24 hours. Cover them with plastic wrap if keeping them in the fridge for more than one hour.
Chocolate chip scones freeze very well unbaked since they have a low moisture content. Once you cut the scone dough into triangles, place them on a parchment-lined baking sheet and in the freezer for one hour. Once frozen, wrap the scones individually in plastic wrap, then place all the scones in an airtight container or freezer bag.
When ready to bake, remove the frozen chocolate chip scones from the freezer, unwrap them and place on a baking sheet. Brush with heavy cream and a sprinkle of sugar. Preheat the oven. By the time the oven is preheated, the scones should have slightly defrosted, but will still be cold. Bake according to recipe.
Frequently Asked Questions
Chocolate chip scones are best when eaten the day they are baked. However, they will keep in an airtight container in a dry cool place for 2 or 3 days.
You can also freeze baked scones for up to 3 months. Let them cool completely, then wrap individually and place in a freezer bag to prevent freezer burn. Remove as much air from the bag as you can. Defrost in the refrigerator before bringing to room temperature and serving.
It’s most likely your baking pan. If your cookie sheet is dark in color it will absorb more heat and bake the bottom of the scones more quickly. If the baking pan is thin, then the heat will transfer through the pan more quickly as well. Check your oven temperature and if necessary move the scones to a higher rack.
If the oven is not hot enough, the scones will not rise at the proper rate. Once preheated, wait 5 to 10 minutes before putting your scones in the oven. It also helps to put scones closer to each other because it will force the scones to rise upwards.
More scone recipes
Once you get the hang of it, making scones is easy! Next try my cinnamon scones or these Starbucks copycat pumpkin scones. Both have a generous sprinkle of cinnamon sugar on top! In winter, I suggest baking these zesty and sweet cranberry orange scones and, in summer, try lemon raspberry scones with fresh berries.
Homemade chocolate chip scones pair perfectly with your morning cup of coffee or afternoon tea. They have a tender, buttery crumb nestled with melted chocolate chips. If you like you chocolate chip scones warm, you can reheat them in the oven for 10 minutes at 350 F.
I believe these are the best chocolate chip scones. I could eat them for breakfast, snack or dessert! If you make this recipe, be sure to tap the stars to leave a review and tag @ifyougiveablondeakitchen on social media so I can see your creation!
Chocolate Chip Scones
Ingredients
- 2 cups (250 g) all purpose flour, plus more for dusting work surface
- 3 Tablespoons granulated sugar, plus more for sprinkling on top
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons cold, unsalted butter
- ¾ cup cold heavy cream, plus more for brushing on top
- 1 large egg
- 1 teaspoon pure vanilla extract, optional
- 1 cup semisweet chocolate chips
Instructions
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Line a baking sheet with parchment paper. Set aside.
- Use a box grater to shred butter into small pieces (it's best if the butter is frozen, refer to video). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
- In a separate bowl or measuring cup, whisk together heavy cream, egg and vanilla. Pour the heavy cream mixture into flour mixture.
- Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!) Stir in chocolate chips just until incorporated.
- Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
- Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
- Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack. Serve scones warm or at room temperature.
9 Comments on “Easy Chocolate Chip Scones”
My scones are usually more along the berries varieties, but this simple chocolate chips version is quite delightful. For one, my kids love these more because they have chocolate chips, so that’s always a good thing. 🙂
Love the tasty bits of chocolate studded all over these yummy scones! Perfect with my tea!
These scones look amazing, so perfect for brunch! Can’t wait to make them soon.
I have never made scones, and these chocolate chip scones were the first ones I tried. OMG! I was missing a lot all those years of not making them myself. From now on, your recipe is a keeper!
Now these are something special! A big crowd pleaser in this household, they didn’t last long!!
Hello, I need help. I have made this recipe a number of times and even passed it on to my family and friends because I think it’s awesome. People who don’t love scones love this because they are not too dry or sweet. Unfortunately, the last 6 times I have made these – whether originally or from the freezer, the bottom has burned. I have tried baking the scones for less time (even to the point they were doughy) and tried moving the rack both up and down in the oven, all with no success. The bottoms still burn, getting very dark and tasting bad. I was hoping you could help me figure out what I’m possibly doing wrong. It is odd because my first attempts were exceptional. I love this recipe and I want to be able to continue using it.
Hi BJ – Thank you for commenting and sharing your concern! Has this happened to any other recipes you have tried? Cookies or other scones? Are you using parchment paper on your baking sheet? The color of your baking sheet matters too. Darker color pans absorb heat and can cause the scone bottoms to burn. I suggest a lighter gray or dull-aluminum baking sheet. If you’re still having trouble, then it is perhaps your oven not distributing heat well at such a high temperature. I would get it looked at and/or recalibrate the oven.
Thanks. I am going to try a lighter colored pan. I did use parchment paper.
The scones are delicious. I have had problems with scones in general so I was happy these came out great and it was indeed easy to make. The 1 tbls of flour I added at the end made a perfect dough.
Thank you! Jody