Chocolate Chip Scones.

Melt-in-your-mouth chocolate chip scones. Tender and moist inside with a slight crunch on the edges, these buttery scones are sure to please even the pickiest eaters!

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By

We’re headed home today, leaving with a ton of exciting Colorado vacation memories, like seeing this beautiful view of the world at 14,043 feet high.

(Mount Sherman in Fairplay, CO.)

Mount Sherman Fairplay CO

Time to face reality, the 3 month wedding countdown, bridal showers, dress fittings, workouts, a big move to Philadelphia, and all of the other craziness summer brings.

I’ll need another spa day (or 5) during all this madness.

Question: how do you stay calm and composed when life gets a little overwhelming? I need all the advice I can get this summer!

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By

Before the trip, I made two batches of strawberry lemon scones and today’s scones. The two recipes start with the same basic ratio of ingredients, with only a few changes. I have many more ideas for different varieties of scones, too.

I’m officially the crazy scone making lady these days. Don’t send help.

I told you before that I’ve never really been a fan of scones. Too dry, too bland, too boring! It wasn’t until recently that I realized scones have the potential to be nothing short of amazing. Find the right recipe (or bakery to do it for you) and you’ll have tender, moist, melt-in-your mouth pastry goodness.

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By

Please take a moment to read through a few chocolate chip scone MUSTS.

Through my endless scone testing the other week, I learned that I much prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside.

You can shred the frozen butter with a grater or process a couple times in your food processor. I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe, which gives the scones that incredibly tender, rich texture and buttery taste.

Chocolate Chip Scones by

The trick to a plate of light-textured scones:

Avoid over working the dough. After the flour/butter mixture resembles coarse crumbs then it is time to add your wet ingredients: egg, heavy cream, vanilla. The vanilla gives flavor and the cream adds SO much moisture! Don’t think about substituting the cream. Gently add these ingredients in and mix very gently together. When you overmix a dough it will over develop the gluten making it tough. Trust me, you don’t want that.

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By

My chocolate chip scone recipe is sweetened with brown sugar, not white sugar. If there is an opportunity to use brown sugar, I do. It is by far my most favorite ingredient in the kitchen. Its slight molasses flavor pairs wonderfully with all the chocolate, cinnamon, vanilla, and buttery flavors inside each bite.

I compare these scones to a chocolate chip muffin, only less cakey and a little more dense. The centers are soft and tender, the edges are slightly crunchy, and there is so much chocolate in every bite. That’s why I use mini chocolate chips – more bang for your buck!

I do not glaze my chocolate chip scones because I feel it would take away from the brown sugar, cinnamon goodness. I do top them with a little coarse sugar before going into the oven and a very light dusting of confectioners’ sugar after baking. You’ll love the slight crunch the coarse sugar adds on top, so don’t leave it out. But the confectioners’ sugar is optional– trust me, these scones are amazing served warm and plain with a giant mug of steamy coffee, hot chocolate, chai tea, etc.

Melt-in-your-mouth chocolate chip scones! Tender and moist inside with a slight crunch on the edges. By

Creamy and tender, it is impossible to only eat one!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chocolate Chip Scones

Melt-in-your-mouth chocolate chip scones. Tender and moist inside with a slight crunch on the edges, these buttery scones are sure to please even the pickiest eaters!


  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 Tablespoons (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup (180g) mini semi-sweet chocolate chips1
  • coarse sugar for sprinkling on top before baking
  • optional: confectioners' sugar for topping after baking


  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the mini chocolate chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of additional mini chocolate chips (optional) and coarse sugar.
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired.
  5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Recipe Notes:

  1. I prefer mini chocolate chips because you get more in every bite! Regular size is just fine, though you may want to increase the amount to 1 and 1/4 cups.

I adapted this recipe from a combination - both Tyler Florence and The Joy of Cooking.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Strawberry Lemon Poppy Seed Scones next!

Strawberry Lemon Poppy Seed Scones

Or my favorite Bakery-Style Chocolate Chip Muffins

Jumbo Bakery-Style Chocolate Chip Muffins

See more breakfast recipe ideas.


Tender, melt-in-your-mouth Chocolate Chip Scones


  1. Can I make the dough ahead of time and put in the refrigerator overnight? I saw you response to freezing the dough but was just wondering If overnight is ok.

  2. My four year old had been chattering for a month about his latest invention, the “scookie.” Evidently that’s what you get when you smash a cookie and scone together and bake it. I found this recipe so he could fulfill his sweet little dream and it was absolutely perfect. We’ve made it 3x now. Thanks for saving our scookie!

  3. These are amazing! This was the first time I’ve ever made scones and I am not disappointed! I will definitely use this recipe again.

  4. I found your scone recipe on Pinterest and it looked amazing so I had to try it out! It turned out amazing! It will definitely be a repeat in our house! Thanks for the recipe!!!

  5. I was wondering, instead of trying to form the dough into an eight inch disk, would it be possible to use my 8 inch springform pan?

  6. These scones are heaven! We’ve used this recipe to fill a couple of our Goodie Boxes and the clients who receive them rave. I was never much fond of scones; like you, I found them dry, bland, boring. Did I say dry? Blah. I also thought they would be ridiculously difficult to fix from scratch, but my wife loves them and they make for a very elegant treat so I thought I’d see if I could pull it off. Not only was this recipe easy to follow, the scones themselves were easier to make then I expected. Having made a blueberry scone from a different blogger before finding your recipe, your comment about using frozen butter definitely made a difference. Thanks very much!

  7. Could I take out the chocolate chips and add an extra tsp. of vanilla extract for vanilla scones?
    Do you have any ideas of how I could make vanilla scones? Thanks!! 😀

    • Yes you can do that. I would also add the seeds scraped from half of a vanilla bean– for extra pure vanilla flavor. Enjoy!

      • Thank you! I love your recipes. I always make and bring cupcakes to school for my friends birthday parties using your amazing cupcake recipes. These scones sound delicious!!!

  8. Hi Sally, I love this recipe for chocolate scones and am planning to make them tomorrow. I also have a bunch of leftover blueberries and I was wondering how much blueberries I could add to this recipe. Should I put only half choco chips and half blueberries, or add one cup of each? 

  9. Hi Sally,
    I tried these choc chip scones today and they were amaaaaaaaaaaaaaaaaazing. So yummy!!
    This is the first time I tried making scones and they were so good. Thanks for the great recipes!!
    I am turning into this crazy baking lady:) I keep refreshing your webpage to see if you uploaded any new recipes. I don’t want to miss out on any:)
    Thanks again.

  10. These were delicious and unexpectedly easy to make.  Have made them 2 times in one week. I like the tip to freeze the butter and grate it,made it easier to cut in.  Family was here and we all really liked them.  Thank you for such an easy scone recipe!

  11. Hi Sally! 

    These scones look delicious! 

    I’d love to include your chocolate chip scones in a scone round up I’m preparing for Parade Magazine to be published sometime this month (Aug).

    If you’re fine with it, could I use one of your photos with a linkback to your original post (

    Let me know your thoughts!


    • Thanks for wanting to share my content, Felicia– you may use a photo w/ linkback to this post for your readers to obtain the written recipe. Please see my FAQ page if you have any questions.

  12. I just made the scones today and they came out delicious!!The only change I would make next time would be to lessen the amount of cinnamon and add a little bit of granulated sugar. I felt that they weren’t sweet enough and that it was a tad too much cinnamon for my taste(not a fan of a lot of cinnamon) Thank you for this delicious scone recipe!! 

  13. I followed the recipe exactly, but my dough was still dry after adding in the wet ingredients. Do you have any suggestions? I noticed others had this problem too. The taste was fine but they didn’t come out as pretty as yours 

  14. Hey Sally!
    This is one of my favorite recipes! I’ve made it several times. Recently, I’ve started halving the batter before adding the additions so I can make two different kinds. Then, I place both scones in one big baking (or pizza) pan and leave it in the oven for about 16 minutes! Wonderful. Just got  (1) caramel apple scones and (2) chocolate chip scones out of the oven! They both taste great.

  15. Wow, these were amazing, everyone in my family loved them! Will definitely make again for breakfast 🙂 

  16. Suggestion: not a thing wrong with the recipe, but to protect the dough from over-handling, as the author says, you could use a pastry blender to work it together and just knead briefly into shape before baking.

  17. Hi! I’m so excited to make these but I was wondering, if I use regular milk or skim milk instead of heavy cream will that dramatically change how they come out?

  18. I just made these for the first time.  They are yummy (though not as pretty as yours).  Thank you for the recipe

  19. Made these today and the whole family loved them! Perfect with a cup of coffee or a glass of milk. The dough was a smidge too dry so I splashed a little heavy cream on my hands while I kneaded it and it worked out perfect! Also maybe add some more sugar if you want something sweeter, other than that they were perfect

  20. SALLY!! these are amazing!! FIRST time ever making scones and they were a success!! Thanks so much ! You make your recipes so easy to follow!! BRAVO! 

  21. Made these today and they were delicious. Tasted like a warm chocolate chip cookie but better! Thanks for a great base recipe, can’t wait to try different variations!!

  22. Hi Sally! 

    I made these today. It was my first time making scones and I always here it’s very tricky to make it; so I wasn’t expecting much. However, it came out so perfect. Perfect texture and flavour of the cinnamon and sugar and just so delicious! I found that the dough was really sticky and it was kind of hard to work with it, so I guess next time I might add a bit more flour to it. 

    Thank you for this recipe. I highly recommend it 🙂

    Thank you for this amazing recipe. I highly recommend it! 🙂 

  23. Thank you so much for all your hard work! Made this today. Halved the recipe and it was just purrrfect! This is probably me favourite scone recipe so far

  24. Where have you been all my life? LOL! I am so happy to have finally found your blog. Thank you for breaking down many of your baking secrets for us non professionals to follow. It is so helpful the way you detail the process! I was wondering what you thought about trying white chocolate chips in this instead of semi-sweet? That’s all I have on hand currently and I was thinking that might taste amazing but I’m just not sure! 

  25. I made these knowing there were a few items I didn’t have on hand. Heavy cream, I used the butter and milk substitute. The frozen butter (I didn’t plan ahead and didn’t have time to wait), but I used butter flavored shortening and added an extra tablespoon. These were the BEST SCONES I’VE EVER HAD, and I’ve worked in a few bakeries as well as tried many scone recipes at home. So moist and flavorful, almost cake-like. I got 2 thumbs up from my picky kids. This will continue to be my go-to scone recipe. Thank you so much!

  26. These were fantastic! Thanks for sharing this recipe. I will absolutely make these again!

    But I see that you suggest not to hold them overnight in the fridge, which is what I almost always do, per Ina Garten’s headnote here (, and I’ve never had an issue with it.

  27. Can I use half & half milk cream and not heavy cream?

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