Chocolate chip scones are light, buttery and have a tender crumb. Each bite is 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 chocolate chip scones have the perfect texture and loads of chocolate chunks. I could eat them for breakfast, snack or dessert!
The perfect scones is light and buttery with a tender crumb. The last thing you want is a dry, bread-like scones or one that is as dense as a brick. In this post I’ll guide you through some tips on make the perfect scones and then load them up with chocolate chips!
Overview: How to make chocolate chip scones
To make chocolate chip scones you need flour, baking powder, salt, sugar, butter, heavy cream, egg and vanilla. Follow these steps:
- 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.
Love bite-sized scones? Check out my recipe for mini chocolate chip scones.
Why brush scones with milk or cream
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.
Egg wash for scones
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 on top.
Tips for making perfect scones
- 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.
- 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!
- 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.
Frequently Asked Questions
How to store scones: 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.
Can you freeze scones? Yes, they 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.
Baking frozen scones: When ready to bake, remove the 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.
Can you freeze baked scones? 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.
More scone recipes
Here are some more scone recipes for you to try!
- Cinnamon scones are a crowd pleaser!
- Chocolate pecan scones are inspired by Ina Garten’s recipe.
- Cranberry orange scones are zesty and sweet!
- Lemon raspberry scones are perfect for summer.
- Almond blueberry scones – Peas & Crayons blog
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. What’s your favorite part about scones?
If you make this recipe, tag @ifyougiveablondeakitchen on social media so I can see your creation!
Chocolate Chip Scones
- 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
- 1/2 teaspoon salt
- 4 Tablespoons cold, unsalted butter
- 3/4 cup cold heavy cream, plus more for brushing on top
- 1 large egg
- 1 teaspoon pure vanilla extract, optional
- 1 cup semisweet chocolate chips
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- 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 at least 10 minutes before serving.
- Kitchen scale to weigh your ingredients (much more accurate than measuring).
- Mixing bowls to combine ingredients
- Box grater to grate butter into small pieces
- Pastry cutter to cut butter into the dry ingredients
- Bench scraper to cut the scones into triangles
- Pastry brush to brush cream on top of scones for golden finish
- Baking sheet to bake the scones on