Chocolate Chip Scones

These melt-in-your-mouth chocolate chip scones are tender and moist with deliciously crumbly edges. If you want to eat chocolate chip cookies for breakfast, this chocolate chip scone recipe is definitely the answer.

stack of chocolate chip scones

Let’s make chocolate chip scones! Or, as I like to call them, crispy chocolate chip cookies masquerading as scones. I swear, these really do taste like chocolate chip cookies. And if you’re craving brownies, here are my chocolate scones.

(Unrelated Question: How do you stay calm and composed when life gets a little overwhelming? I take a step back. I try to get more rest, plan a vacation, listen to new music, do yoga, or bake a new recipe. Life has been all sorts of busy lately, but doing things that bring me joy keep me grounded. Would love to hear what you do!)

Chocolate chip scones

Scones are one of my favorite pastries. I use the same master scone recipe for a variety of flavors including blueberry scones, cinnamon scones, and cranberry orange scones. If you find a base recipe you love, why look further? I do the same with my vanilla cupcakes. From that base recipe, I created chai latte cupcakes, confetti cupcakes, and even mimosa cupcakes. Sky’s the limit!

My careful scone formula promises the best flavor and texture. Using a handful of basic ingredients like flour, butter, and sugar, you can create a decadent breakfast pastry comparable to (or even better than!) most bakeries.

These Chocolate Chip Scones Have:

  • Dozens of chocolate chips in each bite
  • Sweet crumbly edges
  • Crunchy golden brown exterior
  • Soft, moist, buttery centers
  • Lots of brown sugar flavor
  • A snow shower of powdered sugar on top!

Or you could even top with vanilla icing or extra chocolate chips.

Chocolate chip scone on a white plate

How to Make Chocolate Chip Scones

These chocolate chip scones are surprisingly quick and easy. First, mix the dry ingredients together. You need flour, baking powder, cinnamon, and salt. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.

Next, whisk the wet ingredients together. You need heavy cream, brown sugar, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the chocolate chips, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges. Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and beautiful golden sheen. Delicious.

One of my tricks: To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!

After that, bake the scones until golden brown.

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to chocolate chip scone success. As with pie crust, work cold butter into the dry ingredients. The cold butter coats the flour, which creates tons of flour coated butter crumbs. When the butter/flour crumbs melt as the scones bake, they release steam which creates all the delicious flakiness we love. The exterior becomes crumbly, crunchy, and crisp. Aka the best part about scones.

Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.

I recommend grating the frozen butter with a box grater.

circle of chocolate chip scone dough cut into triangles

The SECRET to Light-Textured Scones

For deliciously flaky and light-textured scones, avoid over working the dough. My goodness, this is KEY! Use a pastry cutter for the cold butter instead of a food processor. Use your hands to pat the dough into a disc. The dough will be messy and crumbly– don’t worry, that’s a good thing!

Video Tutorial

If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is exactly the same.

Chocolate chip scones

How to Freeze Scones

Two options here!

  1. Freeze Before Baking: Freeze scone dough wedges for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
  2. Freeze After Baking: Freeze the baked and cooled scones before topping with icing or confectioners’ sugar. I usually freeze in a freezer-friendly bag or container. Thaw on the counter or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
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stack of chocolate chip scones

Chocolate Chip Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These chocolate chip scones are crispy chocolate chip cookies in scone form! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


  • 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 2 Tbsp for brushing)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) mini chocolate chips*
  • optional: coarse sugar for sprinkling on top before baking
  • optional: confectioners’ sugar for sifting on top after baking


  1. Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before enjoying. Dust with confectioners’ sugar if desired.
  9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Special Tools: Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Sifter
  2. Freezing Instructions: See blog post above.
  3. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  4. Chocolate Chips: 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 1/2 cups (270g).
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: scones, chocolate chip scones


  1. Chelsea @ Gal on a Mission says:

    Oh these scones look absolutely delicious, Sally. It looks like you are having a blast on your trip! Enjoy the rest of your weekend. 🙂

  2. Averie @ Averie Cooks says:

    They look perfect, Sally! Great minds think alike b/c I made some choc chip scones this past week. They’re sitting in my drafts 🙂 But they have PB in them, too. Whew 🙂 Yours are gorgeous and love mini chips in recipes like this – used them myself! Your scones look wonderfully moist, which is awesome. Pinned!

  3. Thank you Sally. They look delicious and I’m sure they are. Have a great week.

  4. Sally, these scones look absolutely mouthwatering! I adore scones and they bring me back to the college days when I’d pick up a big ‘ol blueberry one with a steaming mug of coffee to enjoy on my way to campus. I’m definitely putting them on my “to bake” list for next weekend! I’ll keep you posted on how they turn out!

  5. Layla @ Brunch Time Baker says:

    Oh how yummy! all I can think about is diving in a taking a bite!

  6. I have a lake cabin weekend planned with some friends next weekend and I think these would make the perfect addition to our breakfasts on the deck!

  7. Kaitlyn @ birchtreebaking says:

    These look like chocolate chip cookies except you are allowed to eat them for breakfast!!! Got to try these soon!

  8. Looks yummy! love a great scone recipe . I stay calm with a glass of hot tea
    in the morning outside early moring that usual help, and have fun planning
    your wedding sally !

    1. Morning tea all to myself – great idea Faith. Maybe I should start drinking my coffee on the deck and disconnect from the world for a bit each morning.

  9. Sally,
    I made your scones last week and they were yummy–but dough was VERY wet. I used dried fruit, so there was not excess moisture there… I actually had to flip the round upside down (top getting too brown, dough raw in center) & stick back in the oven for another 10 minutes. They were flaky & tender-crisp when finally cooked.
    I live in an area with high humidity-do you think it’s better to cut the liquids or add more flour? I have to add extra flour to almost all recipes.

    1. Don’t cut the liquids. But it is absolutely fine to add just a bit more flour- especially if you live in a very humid climate.

  10. These look absolutely wonderful! I can’t wait to try this recipe. I hadn’t tried making scones until last week and I’m so glad that I did. I’m hooked, and am looking forward to this sweet morning treat soon!

  11. Oh yeah, I love Panera’s scones! Let me know how you both like these.

  12. Thank you so much Kelly! What wonderful advice. Especially about taking my time with packing- I have a habit of wanting to get everything done right away, but in order to avoid going nuts… I’ll need some patience. Making time each morning to spend with Kevin over breakfast or whatever is great too. Thank you for your advice!

  13. Laura (Tutti Dolci) says:

    Gorgeous scones, I love all that chocolate chip goodness! Don’t forget to relax and take in the moment :). It’s easy to get bogged down with life – I find scheduling in break time helps!

    1. Yes! Breaks are just as important as all the tasks on a busy calendar. Thanks Laura. Hope you had a great weekend!

  14. Danielle @ The Trial and Error KItchen says:

    Omg, these look so yum, Sally! These two scones recipes will be a “must make” for my mom’s upcoming birthday. Also, have you tried healthy pumpkin scones? I have a fluffy version on my site. I hope you try them. 🙂

  15. What I do is go to, It makes me feel really relaxed and happy. You should try it if you’re stressed out.

  16. Chloe @ foodlikecake says:

    Chocolate chip scones sound like the perfect breakfast!!

  17. Made these this morning – frozen butter is an amazing thing!!! I did not ‘handle’ the dough too much at all. Barely got the dough into a disk and baked it up; 22mins and it was truly delectable! Sally, you are a genius! Your recipes never disappoint; can’t wait to try the fruit pizza in a couple of weeks 🙂

  18. I’m with you on the scones. When they’re made wrong, disaster. Like this? Perfection.
    By the way, have you seen/used those Hershey brand cinnamon chips? They would be awesome in these scones with the cinnamon and chocolate!

    1. Love those cinnamon chips! They are so tough to find in my area sometimes though.

  19. Thanks of the advice my dear friend! I need to roll out my yoga mat a lot this summer. I hope your trip to Italy was amazing!

  20. Thanks friend, you’re right – all good things. Nothing to stress over! Your first half marathon… so exciting! Running helps calm me and I know it does for you too – so run your heart out! I need to hear all about it when October rolls around.

  21. Let me know how you like them, Sarah!

  22. Alexis @ Upside Down Pear says:

    Thank you for getting back to me! I must have missed it when I read through your post. I try to follow what’s going on, but sometimes I just get so distracted by the delicious pictures 🙂

  23. I love you for these. I can’t wait to make them…my mouth is watering!!! I need to take a break from goodies at the moment – was just back home in Chicago with my family and baked a few too many batches of your Chewy Chocolate Chip cookies and, oh, maybe a few loaves of your banana bread too! I don’t regret a single bite! I am going back in August so we’ll have to move into scone territory! 🙂

    Relax isn’t in my vocabulary so I can’t help you there! Although, I do love hiking and we live near some great hikes locally – it’s a nice break from running back and forth in the neighborhood. I did about 6 hours in Shenandoah National Park on Saturday…TOO FUN!

    1. That 6 hour hike sounds incredible Christine! Hiking with Kevin and our dog is one of my favorite activities to do on the weekends. Oh and “relax” isn’t in my vocal either. I can never stand still! Maybe it’s all the coffee I drink too. Let me know when you try these scones out!

  24. Samina | The Cupcake Confession says:

    OMG!!!!! Hope you had an AMAZING vacay!!!! 🙂 These scones looook DELICIOUS!!!! Loveeee the tips that you have given! I need to try the frozen butter trick!!!! As for getting stressed, this is SUCH AN EXCITING TIME!!!!! YAYYYYY!!!!!!!! I guess you should just keep yourself well hydrated, drink lots of fresh fruit juices and water, it’ll automatically keep you cooler! 🙂

  25. Amy @ Amy's Healthy Baking says:

    Hmm, how do I stay sane during stress… Lots of running (the endorphins work miracles!), lots of healthy takeout dinners (not enough time to cook with too much going on), extra sleep whenever I can, and letting myself cry if I feel the need. I get more stressed by holding in those tears than if I let them loose, and I feel better 5 minutes later! I’m strange, I know. But hey… Your scones would do wonders to my stress levels too! Sweet, moist & chocolaty — what more could a girl need??

    1. Not strange at all Amy, sometimes a good cry alleviates my stress and helps me during extremely overwhelming times. Also, running. Great reminder. Thanks friend!

  26. Ellen Renee says:

    I am so happy you have decided to embrace scones! :o) I adore them but sometimes I have some trouble with bringing the dough together…seem to always need more liquid than what the recipe calls for. You are the perfect recipe creator to fix this problem for me LOL with your perfectionist ways and detailed descriptions. I have made cinnamon chip, peach cobbler, maple oat, and raspberry scones. These beauties will be made soon.

    1. Maple oat and peach cobbler scones sound incredibly good Ellen!

      1. Ellen Renee says:

        I made these scones this week – so good Sally – thank you! I was in the basement doing laundry when my teenage son yelled down to me…”these things are awesome Mom …this is a keeper” …which is how my husband and son let me know when they particularly love a recipe. My husband took his to work with him and was eating it in the canteen and then had to have a conversation with co-workers on what exactly is a scone :o) ….they had never heard of such a thing. I prefer the maple or raspberry scones I make but my guys don’t – your recipe made everyone happy. Since you are new to scones wasn’t sure if you had done this yet…but I treat scones like cookie dough…I flash freeze them and store in freezer bags and bake up a couple fresh when we want a sweet for breakfast. The maple scones (Pioneer Womans recipe) -I have frozen baked and iced and then wrap each in plastic wrap (after the icing has dried) and then store them in a freezer bag and just take one out and defrost in the fridge overnight. Will throw it in the microwave for a few seconds to warm it up – works perfectly. It has a bit of coffee in the icing – just love one on a Saturday morning with a coffee after hitting up the farmers market..#perfectsaturdaymorningforme.

  27. I made these yesterday and they were wonderful! I never made scones before but the recipe was so easy to follow I had no problems. Thank you for yet another genius baking creation 🙂

  28. Okay, Sally…you will love this!

    I am currently studying abroad in London (and I am from the US) and the family that I am staying with has afternoon tea every day that usually consists of classic scones, jam, clotted cream, and of course a big kettle of hot tea 🙂
    Well, while at tea a couple days ago, I was telling them about your website and how you are my go-to recipe guru. My host dad then told me to bake something that evening for tea the next day. I OF COURSE chose these and when I brought them out the next day, they looked at them like “wait, what are these triangular things?!” and when I said they were scones, they gave me the weirdest look.
    However, once they tried them, they told me that they were truly the best scones they have ever had. My host mom even requested that I print the recipe out for her so that she could make them for all her colleagues at a dinner party. It was hilarious because they were so embarrassed to admit that an AMERICAN scone recipe could possibly beat their standard.

    Congrats, Sally…you even out-did the British scone 😉

    Side note: SUPER easy to make and they are delicious with a little clotted cream. I imagine peanut butter on these babies wouldn’t hurt either!

    1. Loved reading this story Melissa. Thanks for sharing. What a compliment – my recipe is even better than a classic English scone. Thank you 🙂 And yes to the peanut butter. 1000x YES.

  29. Can blueberries be substituted for the mini chocolate?

    1. Definitely. Enjoy!

  30. Hailey @ Tasteful Cuisine says:

    I tried this recipe tonight. It’s seriously one of the best scone recipes I’ve tried. So good…tender yet crisp. I will definitely make again!

    1. Thanks for reporting back Hailey!

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