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Chocolate Chip Scones

Maria G. Brooks
These Chocolate Chip Scones are a perfect balance of buttery, flaky texture and sweet, indulgent chocolate chips.
Ideal for breakfast, brunch, or a light snack, these scones are easy to make and customizable with different types of chocolate or add-ins.
Enjoy them fresh from the oven or store them for later—either way, they’re guaranteed to satisfy your cravings!
Nutrition Facts (Per Serving - 1 Scone)
Calories: 300 kcal, Total Fat: 17g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 250mg, Total Carbohydrates: 35g, Dietary Fiber: 1g, Sugars: 14g, Protein: 3g, Vitamin A: 10% DV, Calcium: 4% DV, Iron: 6% DV
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine American, British
Servings 8 scones
Calories 300 kcal

Equipment

  • 1 large mixing bowl
  • 1 Pastry Cutter (or Fork)
  • 1 Baking Sheet
  • 1 Parchment Paper (or Grease for baking sheet)
  • 1 Sharp Knife (or Bench Scraper)
  • 1 Wire rack (for cooling)

Ingredients
  

  • 2 cups 250g All-purpose flour
  • 1/4 cup 50g Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup 115g Cold unsalted butter, cubed
  • 1 large Egg
  • 1/2 cup 120ml Heavy cream
  • 1 teaspoon Vanilla extract
  • 1 cup 175g Semi-sweet chocolate chips

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  • Cut in the Butter: Add cubed cold butter to the dry ingredients and use a pastry cutter, fork, or fingers to blend until the mixture forms coarse crumbs with pea-sized butter pieces.
  • Combine Wet Ingredients: In a separate bowl, whisk together the egg, heavy cream, and vanilla extract. Pour the wet ingredients into the dry mixture and stir gently until just combined.
  • Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed in the dough.
  • Shape the Dough: Transfer the dough onto a floured surface and shape it into a round disk, about 1-inch thick. Cut it into 8 wedges.
  • Bake the Scones: Place the scones on the prepared baking sheet, brushing the tops with a little heavy cream or milk for a golden finish.
    Bake for 15-18 minutes or until golden brown.
  • Cool and Serve: Let the scones cool on a wire rack for a few minutes before serving. Enjoy!

Notes

  • Cold Butter is Key: For the best texture, ensure that the butter is cold. This creates a flaky, light scone.
  • Customize with Add-ins: You can swap chocolate chips with nuts, dried fruits, or different types of chocolate.
  • Chill the Dough (Optional): Refrigerating the dough for 15-20 minutes before baking can help prevent the scones from spreading too much and can result in a flakier texture.
  • Freezing Tip: Unbaked scones can be frozen for up to 3 months. Bake them straight from the freezer, adding a few extra minutes to the baking time.
Keyword Chocolate Chip Scones