These tender and buttery chocolate chip sconesare 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!
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 all-purpose flour, ¼ cup 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 unsalted butter
Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.
½ cup 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 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.
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.
Video
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.
Original Recipe
This 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.