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!
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
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
- Mix the dry ingredients – Combine the flour sugar, baking powder, and salt in a food processor.
- Scatter the butter – Add the cold butter pieces and pulse until the butter has been cut in.
- Add the cream – Add the cream and vanilla and pulse again until the dough begins to clump together.
- Form the dough into a disc – Transfer the dough to a lightly floured surface, add the chocolate chips, and form it into a disc.
- Laminate the dough – Fold the dough over itself, turn it 90 degrees, and fold again. Repeat this process 5 times total.
- Cut into wedges – Form the dough back into a disc and cut it into 8 wedges.
- Bake – Place the scones 1″ apart on a parchment lined baking sheet and bake for 13-14 minutes at 375F.
- 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.
Frequently Asked Questions
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.
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.
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.
Love chocolate for breakfast? Try my chocolate chip muffins!
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
Chocolate Chip Scones
Vanilla Glaze (optional)
- 1 cup (125 g) powdered sugar
- 2-4 Tablespoons milk
- ¼ teaspoon vanilla extract
- 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.2 cups (250 g) all-purpose flour, ¼ cup (50 g) light brown sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- 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.½ cup (113 g) unsalted butter
- Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.½ cup (118 ml) heavy cream, ½ teaspoon vanilla extract
- 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.½ cup (85 g) mini chocolate chips
- 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.
- Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until glaze is smooth and drizzles off the whisk.1 cup (125 g) powdered sugar, 2-4 Tablespoons milk, ¼ teaspoon vanilla extract
- Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.
Food ProcessorIf 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.
StoringStore in an airtight container at room temperature for up to 2 days.
Original RecipeThis recipe was updated January of 2023. I improved the recipe to give it a greater depth of flavor and to make it easier to assemble with the same light and buttery results. The new recipe is my preference (and my many blind taste-testers agreed.) However, if you are looking for the original recipe, you can find my original chocolate chip scones here. I recommend the new recipe and am no longer accepting comments or questions on the original recipe.
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.