These chocolate chip scones taste like your favorite chocolate chip cookie decided to become a bakery pastry.
They are buttery, tender in the middle, and edged with a little crunch from a turbinado sugar topping.
This chocolate chip scones recipe comes together with pantry staples and one bowl, so you do not need any fancy equipment to pull off a bakery style treat at home.
I make these on slow weekend mornings when I want something a little more special than toast, but I do not want to spend an hour in the kitchen.
From the first grate of cold butter to the last golden wedge coming out of the oven, this is a recipe that rewards you fast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 18 minutes |
| Total Time | 33 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
If you love a good scone, I also have a fruity Peach Scones Recipe on the blog that is perfect for summer baking.
Why You’ll Love This Chocolate Chip Scones Recipe
This chocolate chip scones recipe gives you all the buttery, flaky texture of a classic scone with the sweet, familiar flavor of a chocolate chip cookie.
It is the kind of recipe that turns a plain morning into something worth waking up for.
- Comes together in one bowl with simple pantry ingredients
- Buttery and tender inside, with a crisp, sugared exterior
- Loaded with melty pockets of chocolate in every bite
- Freezer friendly, so you can bake a fresh batch anytime
- No mixer needed, just a bowl, a grater, and your hands
Another favorite: Blueberry Scones Recipe.
Ingredients
Every ingredient here earns its place, from the cold grated butter that creates those flaky layers to the semi-sweet chocolate chips that make this scone taste like a cookie in disguise.
Here is exactly what you will need.
- 2 1/2 cups (315g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, grated or cubed
- 1 cup semi-sweet chocolate chips
- 3/4 cup cold heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons turbinado sugar, for topping
Read Also: Strawberry Lemon Poppy Seed Scones Recipe
Kitchen Equipment Needed
You likely already own most of what this recipe calls for, but a couple of small tools make the process much easier, especially when it comes to keeping the butter cold and the dough handled as little as possible.
- Large mixing bowl
- Box grater, for grating the cold butter
- Pastry cutter, if you prefer cubing the butter instead of grating it
- Whisk
- Bench scraper, for cutting the dough into clean wedges
- Baking sheet
- Parchment paper
- Pastry brush, for the cream wash
- Wire cooling rack
This same grate-the-butter trick is one I use often, including in my Chai Scones With Maple Chai Glaze.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on what has made the biggest difference in my own kitchen.
1. Ghirardelli Semi-Sweet Chocolate Chips
The quality of your chocolate chips really shows in a recipe this simple.
Ghirardelli chips hold their shape well during baking while still melting into soft, gooey pockets, which gives every bite that bakery style richness.
2. OXO Good Grips Box Grater
Grating cold butter is the fastest way to distribute it evenly through the dough without overworking it with your hands.
A sturdy grater with a comfortable handle makes this step quick and mess free.
3. USA Pan Bakeware Half Sheet Pan
A heavy gauge baking sheet heats evenly, which means your scones bake up golden on the bottom without scorching.
I reach for mine constantly, not just for scones but for cookies and roasted vegetables too.
4. Stainless Steel Bench Scraper
A bench scraper gives you clean, straight cuts through the dough circle, which helps the scones rise evenly and bake with neat edges instead of ragged ones.
It also doubles as a handy tool for cleaning up your work surface.
You might also enjoy: Chocolate Chip Cookies Recipe, which uses a lot of these same tools.
Step-by-Step Instructions: How to Make Chocolate Chip Scones
1. Preheat the oven and prep your pan
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper and set it aside.
- Getting the oven fully preheated before you start mixing helps the scones rise properly the moment they go in.
2. Whisk together the dry ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Whisk until there are no visible clumps of brown sugar and everything looks evenly combined.
- This step ensures the leavening and salt are distributed evenly, so every scone rises and tastes the same.
3. Cut in the cold butter
- Grate the cold butter directly into the flour mixture using a box grater, or cut it into small cubes and work it in with a pastry cutter.
- Toss the butter through the flour with your fingertips or a fork until the mixture looks like coarse, sandy crumbs with some pea sized pieces of butter still visible.
- Keep your hands moving quickly so the butter does not warm up too much. Cold butter is what creates those flaky layers as the scones bake.
4. Stir in the chocolate chips
- Add the semi-sweet chocolate chips to the flour and butter mixture.
- Toss gently with a spoon or your hands until the chips are evenly distributed throughout the dry mixture.
- Doing this before adding any liquid keeps the chips from clumping together once the dough comes together.
5. Whisk the wet ingredients
- In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract until fully combined.
- Set aside about 2 tablespoons of this mixture in a small dish. You will use it later to brush the tops of the scones before baking.
6. Bring the dough together
- Pour the remaining wet mixture into the bowl with the dry ingredients and chocolate chips.
- Stir gently with a spatula or wooden spoon just until a shaggy dough starts to form. Do not overmix, a few dry streaks are fine at this stage.
- Overworking the dough at this point is the most common reason scones turn out tough instead of tender.
7. Shape and cut the scones
- Turn the dough out onto a lightly floured surface and gently gather it together with your hands.
- Pat the dough into a circle about 8 inches wide and 1 inch thick. Try to handle it as little as possible.
- Using a bench scraper or a sharp knife, cut the circle into 8 even wedges, like you are slicing a pizza.
- Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart.
8. Brush and top with sugar
- Brush the top of each scone with the reserved cream and egg mixture using a pastry brush.
- Sprinkle the turbinado sugar evenly over the tops of the scones.
- This step is what gives the finished scones their shiny, slightly crisp, golden top.
9. Bake
- Bake at 400°F for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Rotate the pan halfway through baking for even browning.
10. Cool and serve
- Let the scones rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack.
- Serve warm or at room temperature, with the chocolate chips still soft and just melted.
Read Also: Cinnamon Rolls Recipe
Tips for The Best Chocolate Chip Scones
A few small habits make a big difference between a good scone and a great one. Keep these in mind as you bake.
- Keep every ingredient cold, including the butter, cream, and even the bowl if your kitchen runs warm.
- Do not skip resting the shaped dough in the freezer for 10 minutes before baking if your kitchen is especially warm, it helps the scones hold their shape.
- Mix the dough just until it comes together. A shaggy, slightly uneven dough is exactly what you want.
- Use mini chocolate chips if you want more even distribution of chocolate in every bite.
- Cut clean wedges with a sharp knife or bench scraper rather than dragging the blade, which can seal the edges and prevent a good rise.
These same cold ingredient rules apply to my Chocolate Chip Banana Bread Recipe, where cold butter also plays a big role in the texture.
Serving Suggestions
Chocolate chip scones are wonderful straight out of the oven, but they also pair beautifully with a few easy additions to round out a brunch spread.
Here are some of my favorite ways to serve them.
- Warm with a pat of salted butter melting into the center
- Alongside a slice of coffee cake for a bigger brunch spread
- With a hot cup of coffee or a milky chai latte
- Drizzled with a simple powdered sugar glaze for an extra sweet finish
- Packed in a basket alongside fresh fruit for an easy weekend breakfast
Another favorite: Peach Coffee Cake
Variations of Chocolate Chip Scones
Once you have the base recipe down, it is easy to change things up depending on what you are craving or what you have in your pantry.
- Swap semi-sweet chips for dark chocolate chunks for a richer, less sweet scone
- Add a half teaspoon of espresso powder to the dry ingredients for a mocha flavor
- Stir in a half cup of chopped toasted pecans or walnuts for crunch
- Fold in orange zest for a chocolate orange twist
- Top warm scones with a simple vanilla glaze instead of turbinado sugar
Read Also: Chocolate Chip Banana Muffins
Storage and Reheating
These scones store well, which makes them a great make ahead option for busy mornings or weekend guests.
- Store baked scones in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for a slightly longer shelf life.
- Freeze baked scones in a freezer safe bag for up to 3 months.
- To reheat, warm in a 300°F oven for 8 to 10 minutes, or microwave individual scones for 15 to 20 seconds.
- Unbaked, shaped scone dough can also be frozen on a tray, then baked straight from frozen with a few extra minutes added to the bake time.
I use this same freeze ahead trick with my Chocolate Chip Bread Recipe, since both hold up nicely in the freezer.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands of chocolate chips and cream you use, but here is an approximate breakdown per scone, based on 8 servings.
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g
You might also enjoy: Lemon Poppy Seed Muffins Recipe
Health Benefits of Key Ingredients
While these scones are certainly a treat, a few of the ingredients bring some genuine nutritional value along with all that flavor.
- Eggs provide protein along with vitamins B12 and D, helping support muscle repair and bone health
- Dark and semi-sweet chocolate contains antioxidants called flavonoids, which may support heart health in moderation
- Whole milk and cream provide calcium, which is important for strong bones and teeth
- Vanilla extract contains small amounts of antioxidants and has long been associated with mood boosting, comforting aromas
Read Also: Blueberry Breakfast Muffins Recipe
FAQs About Chocolate Chip Scones
1. Why are my scones dry instead of tender?
Dry scones usually come from overmixing the dough or using too much flour.
Measure your flour by spooning it into the cup and leveling it off, and stop mixing as soon as the dough comes together.
2. Can I make the dough ahead of time?
Yes, you can shape the wedges and freeze them unbaked for up to 3 months.
Bake straight from frozen, adding a few extra minutes to the bake time.
3. Do I have to use heavy cream?
Heavy cream gives the richest, most tender texture, but whole milk can work in a pinch.
The scones will be slightly less rich, but still delicious.
4. Why did my scones spread instead of rising up?
This usually happens when the butter gets too warm before baking.
Keep everything cold, and if your kitchen is warm, chill the shaped dough for 10 minutes before it goes in the oven.
5. Can I use mini chocolate chips instead of regular ones?
Absolutely. Mini chips distribute more evenly through the dough, so you get a little chocolate in almost every bite instead of occasional larger pockets.
For more ideas on rounding out your morning spread, check out my Spring Brunch Ideas post.
Chocolate Chip Scones
Ingredients
- 2 1/2 cups all-purpose flour 315g
- 1/3 cup granulated sugar 65g
- 2 tablespoons light brown sugar packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick, cold, grated or cubed
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream cold, plus more for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons turbinado sugar for topping
Equipment
- Large mixing bowl
- Box grater for grating the cold butter
- Pastry cutter optional, if cubing the butter instead of grating it
- Whisk
- Bench scraper for cutting the dough into clean wedges
- Baking sheet
- Parchment paper
- Pastry brush for the cream wash
- Wire cooling rack
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt until evenly combined.
- Grate cold butter into the flour mixture or cut into small cubes and work in with a pastry cutter until mixture resembles coarse sand with pea-sized butter pieces.
- Add chocolate chips and toss gently until evenly distributed throughout the dry mixture.
- In a separate bowl, whisk together cold heavy cream, egg, and vanilla. Reserve 2 tablespoons for brushing.
- Pour wet mixture into dry ingredients and stir gently with a spatula until a shaggy dough forms. Do not overmix.
- Turn dough onto a floured surface and gently gather into a circle about 8 inches wide and 1 inch thick. Cut into 8 wedges and transfer to baking sheet.
- Brush tops with reserved cream mixture and sprinkle with turbinado sugar.
- Bake at 400°F for 16 to 18 minutes until golden brown and a toothpick comes out clean. Rotate pan halfway through.
- Let scones rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.
Nutrition
Notes
- Keep every ingredient cold, including the butter, cream, and even the bowl if your kitchen runs warm.
- Do not skip resting the shaped dough in the freezer for 10 minutes before baking if your kitchen is especially warm.
- Mix the dough just until it comes together. A shaggy, slightly uneven dough is exactly what you want.
- Use mini chocolate chips for more even distribution of chocolate in every bite.
- Cut clean wedges with a sharp knife or bench scraper rather than dragging the blade, which can seal the edges.
- Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze baked scones in a freezer safe bag for up to 3 months. Reheat in a 300°F oven for 8 to 10 minutes.
- Unbaked scone dough can be frozen on a tray and baked straight from frozen with a few extra minutes added to the bake time.
- Swap semi-sweet chips for dark chocolate chunks, or add 1/2 teaspoon espresso powder for a mocha flavor.
- Stir in 1/2 cup of chopped toasted pecans or walnuts for crunch, or fold in orange zest for a chocolate orange twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These chocolate chip scones have a permanent spot in my weekend baking rotation.
They are simple enough for a lazy morning, yet special enough to serve to guests without any extra effort.
I hope this chocolate chip scones recipe becomes just as much of a favorite in your kitchen as it is in mine.
If you give these a try, I would love to hear how they turned out. Leave a comment below, or snap a photo and share it, I always love seeing your bakes.
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- Chocolate Chip Pumpkin Bread Recipe
- Croissant Breakfast Casserole
- Biscuits and Gravy Breakfast Casserole
- Cornbread Biscuits Recipe
- Sour Cream Banana Bread Recipe
