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    You are here: Home / Breakfast / Chocolate Chip Scones

    Chocolate Chip Scones

    January 2, 2023 By Sam 152 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of chocolate chip scones, top image is of a close up of four scones on gold rack, bottom image photographed from above

    These tender and buttery Chocolate Chip Scones are simple to make in just over half an hour! My recipe includes an optional sweet vanilla glaze for a bakery-style look. Recipe includes a how-to video!

    Triangular chocolate chip scones arranged in a circle on a cooling rack.

    Chocolate Chip Scones From Scratch

    My siblings (critical as they may be) call these chocolate chip scones the “best scones ever”, and I have to agree. They’re tender, flaky, exceptionally buttery, and dotted with sweet mini chocolate chips. They’re also incredibly easy to make, since the dough comes together in the food processor (I provide instructions for how to make them without a food processor too!).

    Much like my classic scone recipe, these scones are sweetened just enough, making them a great breakfast option. However, since I can’t resist, I top off mine with a light vanilla glaze (I almost did a chocolate glaze, but didn’t want to make things too chocolatey–that’s what this chocolate scone recipe is for!). You can skip the glaze if you’d like, but it’s only 3 ingredients and so simple to make.

    It’s a bit hard to tell in the photos, but I like to make these as miniature 2-3 bite scones. At this size, these are the perfect pairing for a cup of hot chocolate or coffee. You can always make them “regular” sized, too though!

    What You Need

    Overhead view of ingredients including flour, powdered sugar, chocolate chips, butter.

    Just 10 ingredients come together for this chocolate chip scones recipe. Here are the most important ones:

    • Butter. Use unsalted butter and make sure it’s VERY cold before you get started. The colder your butter, the better your scones will be.
    • Cream. A good pour of heavy cream makes these scones super tender and fluffy. You can also use double cream or whipping cream.
    • Brown sugar. Using light brown sugar instead of regular granulated deepens the flavor of these scones and makes them taste reminiscent of their inspiration–chocolate chip cookies!
    • Chocolate chips. I like to use mini semisweet chips (especially when making these into mini scones). If you prefer dark chocolate or milk chocolate, feel free to use either.

    SAM’S TIP: If I’m feeling a bit lazy, I’ll skip the vanilla glaze and just brush the scones with cream and sprinkle with sugar before baking. This adds a little extra sweetness and texture on top (it’s my favorite part of the scone!).

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Chocolate Chip Scones

    Collage of four photos showing scone dough being prepared in a food processor and worked into a disc.
    1. Mix the dry ingredients – Combine the flour sugar, baking powder, and salt in a food processor.
    2. Scatter the butter – Add the cold butter pieces and pulse until the butter has been cut in.
    3. Add the cream – Add the cream and vanilla and pulse again until the dough begins to clump together.
    4. Form the dough into a disc – Transfer the dough to a lightly floured surface, add the chocolate chips, and form it into a disc.
    Collage of four photos showing scone dough being laminated, cut, and placed on a baking sheet.
    1. Laminate the dough – Fold the dough over itself, turn it 90 degrees, and fold again. Repeat this process 5 times total.
    2. Cut into wedges – Form the dough back into a disc and cut it into 8 wedges.
    3. Bake – Place the scones 1″ apart on a parchment lined baking sheet and bake for 13-14 minutes at 375F.
    4. Cool and enjoy! Let the scones cool completely on their baking sheet before topping with glaze.

    SAM’S TIP: Folding the dough over on itself during the lamination process creates beautiful flaky layers (I use this technique in my homemade biscuits as well!). Scroll down to the video below if you need a visual for this step.

    Two scones stacked on top of each other with the top scone missing a bite.

    Frequently Asked Questions

    Can I use milk instead of cream?

    I don’t recommend it. Cream helps give these scones their tender and flaky texture. Milk just doesn’t have enough fat to work the same way.

    Why are there no eggs in this recipe?

    During my testing process, I found that adding eggs produced less fluffy and tender chocolate chip scones. Instead, we’ll use heavy cream, which keeps these scones flavorful without compromising their texture.

    How can I make these in advance?

    Wrap each scone in cling wrap and place in an airtight container. They’ll keep in the fridge this way for up to 3 days, or you can place them in the freezer for up to 3 months.

    When you’re ready to bake, frozen scones will just take a minute or two longer. Refrigerated scones will bake in the same time as freshly made scones.

    Overhead view of scones topped with vanilla glaze and chocolate chips arranged in a circle.

    Love chocolate for breakfast? Try my chocolate chip muffins!

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Triangular chocolate chip scones arranged in a circle on a cooling rack.

    Chocolate Chip Scones

    These tender and buttery chocolate chip scones are simple to make in just over half an hour! My recipe includes an optional sweet vanilla glaze for a bakery-style look.
    Recipe includes a how-to video!
    4.93 from 51 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Scones
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 13 minutes
    Total Time: 33 minutes
    Servings: 16 mini scones
    Calories: 205kcal
    Author: Sam Merritt

    Ingredients

    • 2 cups all-purpose flour (250g)
    • ¼ cup light brown sugar firmly packed (50g)
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup unsalted butter very cold and cut into cubes (113g)
    • ½ cup heavy cream (118ml)
    • ½ teaspoon vanilla extract
    • ½ cup mini chocolate chips (85g)

    Vanilla Glaze (optional)

    • 1 cup powdered sugar (125g)
    • 2-4 Tablespoons milk
    • ¼ teaspoon vanilla extract

    Recommended Equipment

    • Baking sheet
    • Food Processor
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
    • In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Cover with lid and pulse to combine.
    • Scatter cold butter pieces over the flour mixture and pulse again until butter pieces are mostly combined but some discernible pieces (no larger than pea-sized) remain.
    • Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.
    • Pulse again until the mixture is mostly combined and beginning to cling together.
    • Transfer to a clean, lightly floured surface and sprinkle chocolate chips overtop. Use your hands to gently work the dough together, distributing the chocolate chips as you go, until you have a disc. Fold dough over itself, turn 90 degrees and fold again. Repeat this 4 more times.
    • Form dough into 2 separate 4” (10cm) discs (for mini scones) or one 6” (15cm) discs (for regular scones).
    • Using a sharp knife, cut each disc into 8 wedges, pressing straight down with each cut (don’t saw).
    • Transfer scones to prepared baking sheet, spacing 1” apart. Transfer to preheated oven and bake for 13-14 minutes, until cooked through.
    • Allow scones to cool on baking sheet. Once cooled, top with vanilla glaze, if desired.

    Vanilla Glaze

    • Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until glaze is smooth and drizzles off the whisk.
    • Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.

    Notes

    Food Processor

    If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time.

    Storing

    Store in an airtight container at room temperature for up to 2 days.

    Nutrition

    Serving: 1mini scone | Calories: 205kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 33mg | Fiber: 1g | Sugar: 15g | Vitamin A: 302IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Jill S.

      September 30, 2020 at 10:02 am

      5 stars
      We have been trying scone recipes for many years and your recipe is by far the best my family has ever eaten!! Thank you for taking the time to type clear directions 🙂

      Reply
      • Sam

        September 30, 2020 at 4:22 pm

        I am so glad you enjoyed them so much, Jill! 🙂

        Reply
    2. Chris

      September 28, 2020 at 11:08 am

      5 stars
      OMG!!! BEST SCONE EVER!!!

      It is very rare for me to leave a review for anything…but theses scones are the best!!! So tender and flavorful. Not hard, dry and tasteless like some scones. These are better than the scones in the best coffee shop and also the best bakery. I only made a half batch (of mini’s) and need to give half of those away to thank someone. Darn. I know I’ll be making these again very soon, and I’ll probably also be asked for the recipe. Truly thee best!! 😃

      I did as recommended- froze the butter, grated it on my box shredder, but I added just a teeny more mini chocolate chips and made a full batch of glaze for my half recipe. I fully dipped the scones in it- so good. Thank you for the great recipe!!

      Reply
      • Sam

        September 28, 2020 at 1:23 pm

        Thank you so much for taking the time to leave a review, Chris! I am so glad you enjoyed them so much! 🙂

        Reply
        • Chris

          September 30, 2020 at 2:40 pm

          Have you ever tried this recipe substituting cinnamon chips for the mini chocolate chips? Maybe even chopping the cinnamon chips up a bit to make them more of a mini cinnamon chip? 🤷🏻‍♀️

        • Sam

          September 30, 2020 at 3:54 pm

          I have not but it sounds delicious if you like cinnamon chips. 🙂

    3. Rebeca

      September 19, 2020 at 3:46 am

      5 stars
      I’ve made these before and they were the first thing I’ve ever made!
      I have a question though, can I freeze the dough the night before and bake the next morning? Or would that not be a good idea?

      Reply
      • Sam

        September 19, 2020 at 9:17 pm

        Hi Rebeca! There would be no need to freeze it overnight. The refrigerator would be just fine, just make sure to keep them wrapped tightly so they don’t dry out. 🙂

        Reply
    4. Krista

      August 14, 2020 at 3:01 pm

      These scones were a home run! We loved them so much we made a second batch later in the day! The dough seemed crumbly before shaping but it worked out perfect in the end!

      Reply
      • Sam

        August 14, 2020 at 9:01 pm

        I am so glad you enjoyed them so much, Krista! 🙂

        Reply
    5. Wendy

      August 02, 2020 at 11:18 am

      How long can I freeze them?

      Reply
      • Sugar Spun Run

        August 03, 2020 at 6:28 am

        Hi, Wendy! You will want to store them in a resealable bag or airtight container. They will last up to 3 months. 🙂

        Reply
    6. Dannielle

      July 24, 2020 at 5:45 pm

      Can I use 2% milk as a cream substitute?

      Reply
      • Sam

        July 27, 2020 at 3:10 pm

        Hi Dannielle! If you do I don’t think they will be as tender and flaky as they should be.

        Reply
    7. Mary

      July 13, 2020 at 12:41 am

      5 stars
      These scones were amazing! Did you bake the scones close to one another or spaced out?

      Reply
      • Sam

        July 13, 2020 at 10:29 am

        I am so glad you enjoyed them so much, Mary! I typically bake them about an inch or two apart on the baking sheet. 🙂

        Reply
    8. Faith

      July 04, 2020 at 3:22 pm

      5 stars
      Omg the greatest scones I’ve ever had in my life. They were buttery, a little flakey, and so soft. Definitely making these again!

      Reply
      • Sam

        July 05, 2020 at 10:53 am

        I am so glad you enjoyed them so much, Faith! 🙂

        Reply
    9. Kim

      June 13, 2020 at 4:36 pm

      5 stars
      These have been at hit at home and gifting to family/friends during Mother’s Day. Can we sub the heavy cream when half and half? Would you know the difference in taste?

      Reply
      • Sam

        June 15, 2020 at 12:03 pm

        Hi Kim! I think that would probably work, they probably wouldn’t be quite as tender. 🙂

        Reply
    10. Katelyn

      May 29, 2020 at 10:03 pm

      I really liked this recipe!!! It was definitely super crumbly to the point where I almost gave up, but I decided to keep kneading anyways and it ending up working out 🙂 highly recommend

      Reply
      • Sam

        June 01, 2020 at 10:42 am

        I am so glad you enjoyed them so much, Katelyn! 🙂

        Reply
    11. Emily

      April 25, 2020 at 5:43 pm

      5 stars
      These were delicious!

      Reply
      • Sam

        April 25, 2020 at 10:22 pm

        I am so glad you enjoyed the scones, Emily! 🙂

        Reply
    12. Lauren

      April 24, 2020 at 12:51 pm

      Could I substitute blueberries for the chocolate chips? If so, what amount of blueberries? Love your recipes!!!!!

      Reply
      • Sugar Spun Run

        April 24, 2020 at 1:09 pm

        Thank you so much, Lauren! I actually have a triple berry scone recipe that I would use instead. In the recipe, I use 1½ cups of fresh or frozen berries. I hope that helps. 🙂

        Reply
    13. Stormy

      April 23, 2020 at 9:21 pm

      Could I replace the sugar with Splenda?

      Reply
      • Sugar Spun Run

        April 23, 2020 at 10:21 pm

        Hi, Stormy! I am not familiar with using sugar substitutes so I can not advise. If you try it, I’d love to know how it turns out. 🙂

        Reply
    14. Pam

      April 16, 2020 at 10:44 am

      5 stars
      These scones are delicious! The whole family loves them! I find the best way to get the dough to cling together is by using a stand mixer.

      Reply
      • Sugar Spun Run

        April 16, 2020 at 11:00 am

        I am so glad that they were such a hit. Thanks for commenting and for trying my recipe, Pam! 🙂

        Reply
    15. sarah wells

      April 05, 2020 at 8:15 am

      5 stars
      These are amazing!! My first time making a scone and they turned out to perfection!!! I shaved the frozen butter with my cheese grader as you mentioned. I had something similar to these in a coffee shop when I lived in Sioux Falls…these were exactly like the ones I would buy. Thank you for an amazing recipe, they will definitely be a breakfast staple at our house!!!!

      Reply
      • Sugar Spun Run

        April 05, 2020 at 8:49 am

        I am so glad that they turned out so well and you enjoyed them, Sarah! Thank you for trying my recipe and for commenting. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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