Addictive Recipes from a Self-Taught Baker

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. Recipe on 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, and all of the other craziness summer brings.

Question: how do you stay calm and composed when life gets a little overwhelming?

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

Take a moment to read through a few chocolate chip scone MUSTS.

Scone Baking Success!

Through my endless scone testing the other week, I learned that I 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 sallysbakingaddiction.com

The trick to a plate of light-textured scones:

Avoid over working the dough. My goodness, this is KEY! 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. 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

My chocolate chip scone recipe is sweetened with brown 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 crunchy and crackly, and there is so much chocolate in every bite. That’s why I use mini chocolate chips – more bang for your buck!

I didn’t top the chocolate chip scones with an icing or glaze because I feel it would take away from the brown sugar and cinnamon goodness. I did, however, 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!

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

Basically crispy chocolate chip cookies in scone form. 🙂

Chocolate Chip Scones

Ingredients:

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream, plus an extra 2 Tablespoons for brushing
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup (180g) mini semi-sweet chocolate chips1
  • optional: coarse sugar for sprinkling on top before baking
  • optional: confectioners' sugar for topping after baking

Directions:

  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, baking powder, cinnamon, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk 1/2 cup heavy cream, the brown sugar, egg, and vanilla extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Mix in the chocolate chips.
  4. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining heavy cream, then sprinkle with coarse sugar, if desired. (Adds some nice crunch!)
  5. 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.

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.

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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.

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

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

219 comments

  1. hi sally!
    may i know if i can make the scones in single round shapes, instead of laying it out in a pizza pan like yours? 🙂

    thankyou! 🙂

  2. didnt have heavy cream so I used low fat yogurt  and dried cranberries
    they look yummy 

  3. I need to make a bunch and freeze. Have you made them in individual servings? How long would you bake them?

    • My sister-in-law freezes unbaked scones all the time. She lays them on a cookie sheet loned with parchment and puts it on the freezer and then transfers them to a freezer bag once frozen. She bakes them frozen for an extra 4-5 minutes and they come out great every time.

  4. Will it affect the quality of the scones if I double the recipe?

  5. Hi,

    It is Friday, pouring rain and dusting and vacuuming to do, so, that means it is a perfect time to bake!!! I would love to make these scones unfortunately my oven is on the fritz. Would you know if I can cook these on the stovetop? I had a recipe many moons ago for scones that I did in a fry pan on the stove.

    Thanks in advance.

    Enjoy the day!
    Carolyn

  6. Hi Sally! I love scones and was so happy to see so many recipes on your blog for them! I just made these last night with subbing out vanilla for fresh squeezed orange juice and orange zest. Absolutely delicious recipe, with the orange they taste like Christmas in July! Thank you for all of your awesome recipes.

  7. Can I pre-make the dough and bake it the next morning?

  8. Hi Sally!

    If I am making these the day before serving, how long would you reheat in a microwave? Also if I cut these smaller than into 8, do I need to adjust the bake time or temperature! Thanks!

    P.S. Your scones are my FAVORITE, I have made them a million times and they never get old 🙂 My freezer is never without butter now!

    • Hi Orma! I’m so happy you love my scone recipes 🙂 If you make them smaller, the bake time will be a little less. Temperature stays the same. Reheat until warmed– maybe 20-30 seconds.

  9. Hi Sally!  I’ve made these probably half a dozen times and everyone is IN LOVE. From husband to parents to kids to my friends, it’s all they request now. I want to make them for my son’s birthday party, but I was wondering if I could refrigerate the dough overnight. The party is at 11 and I’m making all the food, so it would be great to make one less mixture the day of and just pop them in the oven.  Thank you!

  10. Just took a batch of these out of oven, i can’t wait to try one. If they taste as good as the smell they will become a go to favorite

  11. Hi Sally,

    I love scones and your recipe looks fantastic. Would it affect the texture much if I omit the eggs?
    Thank you.

  12. Oh my! These are lovely! I just made them fit the first time (and was a little nervous lol) but they turned out amazingly well for a first timer! Do you think these could be made with other  milks than heavy cream? (buttermilk, whole ,2% ? )  I just love all your recipes :  ) 

  13. Due to radiation, can’t tolerate the taste of butter. Due to religion, don’t eat eggs. How can I make this or any scone recipe?  I usually use arrowroot for egg substitute. Any help would be appreciated. 

    • You can try to use refrigerated coconut oil. It solidifies just like butter. The consistency is slightly different but it may work out well. You can also try shortening.

  14. I made these for my family’s Valentines Day breakfast, and they were AMAZING!!!! Thanks for another great recipe:)

  15. The first time I made these chocolate chip scones, I was visiting my daughter in Colorado, who had just given birth.
    I made two batches of them. We ate one batch and she froze the other one.
    Needless to say, she defrosted the other batch as soon as we returned home. They were awesome.
    Your picture reminds me of the time we spent there. Love Colorado and these scones!!!!

  16. Oh. My. Goodness. These are heavenly. So glad I made them, and so easy to make!

  17. I always love your recipes. How essential is the cinnamon in this scone recipe? I’m not typically a fan of cinnamon and chocolate together. But I don’t want to omit it if you think it makes these scones such a hit. (Clearly everyone loves the recipe as written-maybe I’m just weird!)

    • Hi Nikki! You can definitely leave the cinnamon out if you aren’t too fond of the cinnamon/chocolate pairing. You’re not weird 🙂

  18. I just finished baking these and they turned out perfectly! My mother is gluten-free and I was wondering, could you substitute the flour in this recipe for a gluten-free flour? Thanks 🙂

    • Hey Alyssa! I’m sure you could, but I have little experience baking with GF flours. Let me know if you try anything!

  19. How difficult is it to make these scones without a pastry cutter? I can’t wait to try them but wondering if I should invest in a pastry cutter before hand!

    • Hi Mary Beth! Things can get a little tedious without a pastry cutter. I recommend using a fork. But if you have a food processor, that works even better!

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