Chocolate Chip Scones
There's nothing quite like pulling a tray of golden, buttery chocolate chip scones out of the oven on a lazy weekend morning. Crisp on the outside and tender within, these bakery-style scones taste even better than your favorite coffee shop's.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Chocolate Chip Scones
Flaky, buttery homemade chocolate chip scones with crisp golden edges and a tender, chocolate-studded center.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 1x
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup semi-sweet chocolate chips
- 1 large egg
- 1/2 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar, for topping
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Stir in the chocolate chips until evenly distributed.
- In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
- Cut the circle into 8 wedges and place them on the prepared baking sheet, spacing them apart.
- Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar.
- Bake for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
For best results, keep the butter and cream cold until ready to use, as this helps create flaky layers. Freeze the shaped dough for 10-15 minutes before baking if your kitchen is warm. Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Frequently Asked Questions
What makes chocolate chip scones different from muffins?
Chocolate chip scones use less sugar and less liquid than muffins, and cold butter is cut into the flour rather than creamed, which creates a flakier, less cake-like texture.
Can I make chocolate chip scones ahead of time?
Yes, you can shape the scones and freeze them unbaked on a tray, then transfer to a bag. Bake straight from frozen, adding a couple extra minutes to the baking time.
Why are my chocolate chip scones dry?
Overbaking or overmixing the dough are the most common causes of dry scones. Mix just until the ingredients come together and pull the scones out as soon as they turn golden brown.
Can I use milk instead of heavy cream in this recipe?
Heavy cream gives chocolate chip scones their rich, tender crumb, but you can substitute whole milk in a pinch, though the texture will be slightly less rich.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
