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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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.

Cold butter isn’t good enough for my scones, it must be frozen.

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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

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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!

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (100g) 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 chips*
  • coarse sugar for sprinkling on top before baking
  • confectioners' sugar for topping after baking (optional)

Directions:

Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

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.

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.

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. 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.

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

*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. 

© 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

   

131 Responses to “Chocolate Chip Scones.”

  1. #
    61
    Hayleyposted July 9, 2014 at 1:59 am

    Could anything at all be substituted for the heavy cream? Weirdly enough, it’s hard to get a carton of heavy cream around here.

    Reply

    • Sallyreplied on July 9th, 2014 at 7:10 am

      If you HAVE to replace the cream, use buttermilk. You really need the fat in cream to make these extra tender and rich though.

      Reply

      • Hayleyreplied on July 9th, 2014 at 6:55 pm

        Thanks so much for the reply! I ended up using whole milk buttermilk & they turned out beautifully :)

  2. #
    62
    Lisaposted July 9, 2014 at 8:07 am

    Those look so good, I have been through a very stressful month (moving temporarily, puttng half of everything in storage etc) and a very quick kundalini yoga set every morning and walking barefeet in the grass for 30 min. at least every other day was what got me through it. And of course small sets of meditation, listening to inspiring music and eating light and healthy whenever possible. Mostly stuff that came out of a blender (strawberry lassis saved me!). I think a chocolate cake I somehow managed to bake in between got us through the worst, too! ;) I am looking forward to trying those scones now.

    Reply

    • Sallyreplied on July 9th, 2014 at 1:49 pm

      Thanks Lisa. And I hope this month is a little better for you. Yoga is keeping me calm as well. Every morning! It’s the perfect start to the day. The occasional chocolate cake always helps, by the way. ;)

      Reply

  3. #
    63
    Brittany Owensposted July 9, 2014 at 9:12 pm

    Made these this rainy afternoon! …..they’re perfect! Question, how do you think they’d do if frozen prior to baking? I’m thinking these would be great yo have on hand for company.

    Reply

    • Sallyreplied on July 10th, 2014 at 10:09 am

      I don’t recommend freezing before baking. They freeze well after baking, though – for up to 2-3 months. Thaw overnight in the refrigerator and warm up in the oven.

      Reply

  4. #
    64
    Aurelposted July 10, 2014 at 8:24 am

    Decide to make this tomorrow! Hope that it’ll work and will taste as good and as pretty as yours :) by the way, which brown sugar do u prefer? Light or dark? Because dark defenitely has deeper molasses flavour

    Reply

    • Sallyreplied on July 10th, 2014 at 10:02 am

      The dark brown sugar only leaves a slight molasses flavor, but I like light brown sugar for these.

      Reply

  5. #
    65
    Aurelposted July 10, 2014 at 11:58 pm

    MADE THESE.LOVE THESE.SALLY THIS IS AMAZING! I INCREASED THE VANILLA FLAVOUR AND ITS PERFECTION!

    Reply

  6. #
    66
    Christineposted July 14, 2014 at 9:52 am

    I made these over the weekend and they are delicious! I added the zest of an orange to mine (because I had some oranges I needed to use up) and used half orange extract and half vanilla extract. I WISH I had had mini chips but used regular sized semi sweet chips and it worked out fine…plenty of chocolate in each bite! I know I will be making these again and again…and again!

    I store mine in the refrigerator – did the same with your Lemon Strawberry Poppyseed scones – and have had good luck eating on them for many days afterwards. Certainly not as good as fresh out of the oven but…sitting at my desk at work, it is a decadent treat I look forward to and enjoy. :-)

    Thanks SO much for the recipe! LOVE LOVE LOVE these!

    Reply

    • Sallyreplied on July 14th, 2014 at 12:51 pm

      Oooooh Christine. I think you’re onto something. I LOVE orange and chocolate together. I’m definitely trying that!

      Reply

      • Christinereplied on July 14th, 2014 at 4:25 pm

        Please do, you’ll love it! It reminds me of those chocolate oranges that are out during the holidays.

        I am thinking this could translate well with your Thick Chocolate Chip cookies…a little orange zest and extract would make it a whole new experience. :-)

  7. #
    67
    Adrienneposted July 22, 2014 at 6:56 pm

    These look amazing! Thanks for putting so much work to get them just right! I’ve been wanting (needing) chocolate scones and these look like the ones for me.

    Reply

  8. #
    68
    Rebeccaposted July 29, 2014 at 5:40 pm

    This may sound like a weird question, but could I substitute cream cheese for the butter? I recently ran out and haven’t gotten the chance to buy more yet, and I already have some packs of cream cheese sitting in the freezer. I’m not sure how it would effect the taste/texture of the scones, do you think it could work?

    Reply

    • Sallyreplied on July 30th, 2014 at 8:44 am

      No, definitely not. They are two completely different ingredients with different properties, textures, tastes. You need butter.

      Reply

      • Trollreplied on November 22nd, 2014 at 7:52 am

        Paula Deen? I found you!

  9. #
    69
    Sallyposted August 5, 2014 at 2:21 pm

    I’ve used a very similar recipe for years I use sour cream instead of
    Heavy cream .
    There always a big hit .
    Chocolate chip or Blueberry’s or even raisins

    Reply

  10. #
    70
    Hollyposted August 6, 2014 at 11:43 pm

    Absolutely fabulous recipe! I have been addicted to my local bakery’s scones, but it is a $2/day addiction so I have been looking for a good recipe so I can make my own. This recipe actually has better flavor than my bakery’s scones! Great job Sally!

    Reply

  11. #
    71
    Emily Rotheposted August 9, 2014 at 12:00 am

    How do you cut the scones and keep them neat? When I made them, the dough was so gooey, it just dragged everywhere.

    Reply

    • Sallyreplied on August 10th, 2014 at 8:21 am

      Hi Emily – Were you sure to add enough flour? Some dough sticks to the knife, but you should still be able to take a long, very sharp knife and cut easily (maybe do not slide, just press down the knife to cut). Hope this helps.

      Reply

  12. #
    72
    Cathposted September 17, 2014 at 12:25 am

    Hi, Sally
    I live in Australia and cant find “heavy cream” in the supermarket. Is thicken cream the same thing as heavy cream? Thanks!

    Reply

    • Sallyreplied on September 17th, 2014 at 10:03 am

      Hi Cath – I just researched this and it looks like heavy cream is the same as Australian thicken cream.

      Reply

  13. #
    73
    Felicia Jposted October 26, 2014 at 5:52 pm

    This is the first time I have had success with a scone recipe. So delicious. It is now in my favorites stash. Thank you!

    Reply

  14. #
    74
    Ashposted October 27, 2014 at 11:11 am

    Hello:) I only have pumpkin coffee creamer in the house. Can that be used as a substitute for the heavy cream? Thanks so much!

    Reply

  15. #
    75
    Melanieposted November 8, 2014 at 8:28 am

    Hi I just mixed up the recipe and it’s in the oven now :) but I found that it was dry. I didn’t want to over mix it. But do you think I should’ve mixed it more?

    Reply

  16. #
    76
    Fionaposted November 8, 2014 at 9:19 am

    Just made these and they are awesome. Pretty much all of my baking is now from your recipes. My co-workers are very happy! Thank you very much and keep up the good work (I have your cookbook too which is fantastic)!

    Reply

  17. #
    77
    Sophieposted November 11, 2014 at 8:28 pm

    I have tried making scones with some other recipes before and they came out ok, but when I made these scones they were AMAZING!! I will defiantly be making them again! Thanks so much Sally!

    Reply

  18. #
    78
    Alexposted November 17, 2014 at 9:11 am

    Thanks for this recipe! While waiting for my toddler to wake up this rainy morning, I was searching Pinterest and came across this recipe. All out of AP flour so took a gamble and used what I had on hand–organic whole wheat pastry flour. Looked up substitution chart which suggested to use an extra tbsp per cup of flour when subbing pastry for ap flour, ended up too dry so took another gamble and added an extra 1/4 cup of cream. Prayed the whole 25 minutes bake time. Turned out amazing. And enjoying with a cup of chai tea. Bliss!

    Reply

  19. #
    79
    Claraposted November 22, 2014 at 1:37 pm

    Just made these. Delish! Thanks so much for sharing this recipe, Sally.

    Reply

  20. #
    80
    caroleposted November 24, 2014 at 3:31 am

    I love traditional scones, and feel that if people don’t like them they haven’t had a good recipe. ;) We make many varieties of scones, including chocolate, chocolate chunk, and they do not contain huge amounts of butter, sugar, or heavy cream, and they are tender and quite good. This recipe looks good, but seems more a bar cookie than actual scone.

    Reply

  21. #
    81
    Lexyposted November 25, 2014 at 4:32 pm

    Made these and baked for 23 minutes and it was too long, oops, they were only a little burnt on bottom. I used half chocolate chips and half dried cherries and powdered sugared the top. I also don’t have a grater so I diced some refrigerated butter and mixed with my hands. They are delicious. Very sweet though. I’m not a huge chocolate chip fan… Awful I know. I am curious about making a savory scone. Should I just omit the sugar or how would I go about doing that? I would like to do a cheddar, green onion, and bacon scone.

    Reply

    • Sallyreplied on November 25th, 2014 at 6:55 pm

      Hi Lexy– I’m unsure about a savory scone. You could play around with this base recipe a bit to find a savory scone you enjoy. Leaving out the sugar is a good place to start.

      Reply

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