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.

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 scones

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.

Chocolate chip scone dough

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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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

Description

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.


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 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

Instructions

  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.

Notes

  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

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

223 Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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.
    Thanks!

    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.

  6. I have been on a scone kick lately and I’m excited to try some of the ideas you come up with!

    My wedding was June 7 last year, so I remember all too well the stress and overwhelming feeling that I was experiencing this time last year. My best advice: DELEGATE, DELEGATE, DELEGATE. Do not think you can do it all yourself, because you can’t. That’s what moms, sisters, bridesmaids, and even the guys are for. A little too control freak for that? Me too. Trust me. It was the best thing I did, asking for help. Don’t be afraid to!

    Oh, and have a few more scones. All the stress will be melting away your waistline anyway, hahahahaha!

  7. These scones look amazing!! Wanna bake them right now!
    When things get overwhelming, I say turn to your faith. Prayer is powerful. Read the bible and watch a sermon that speaks to you. I find a lot of calm in that. You ought to try that! Best of luck to you in this wedding season– such a beautiful time in your life!!!

  8. I’ve been looking for a good chocolate scone recipe! Thanks for creating one. You’re my favourite blogger, and one of the few I trust completely with recipes 🙂

  9. Okay, soooo I know you said don’t THINK about substituting the cream but… Hypothetically speaking (lol) could you use milk?

    And I really hope I get to meet you once you move to Philly. Even if it’s just at a book signing!

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

  10. These scones look amazing.
    As for not stressing out…
    Take it one day at a time and just do the things you can do that day.
    I agree, ask for help. Your bridesmaids are your sweet friends and I’m sure they would love to help.
    As for packing and moving to Philly… The idea of that can be super overwhelming especially with a wedding and just life in general. A friend once told me some really great moving advice: start with packing things you will not be using right now (ie Christmas stuff ) then move onto each room. You don’t have to have the whole house packed in a day just room by room. Clearly Mark what is in each box too to help w/ unpacking. As far as not stressing out, my husband and I have made a point to havecoffee in the morning, every single morning. For me there’s something about starting my day off that way. Take a deep breath! You’ve got this. 🙂

    1. 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!

  11. 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!

  12. Hi Sally, these scones look delicious! I believe I still have some chocolate chips in my pantry too, so I’m making these this week!

    By the way, how did the whitewater rafting go? Did you end up in the water? 🙂

    1. Hey Nila! White water rafting was a blast! I was a little nervous in the beginning but the heavy rapids and super high water actually made it fun. For the last mile or two, it began to HAIL on us! Freezing cold, but still so fun. Thanks for asking! 🙂

  13. Wow, these scones look so delicious. Love your blog, it’s such an inspiration!
    I am a cooking blogger from Portugal, hope you check my blog as weel – The most recent recipes are in English

  14. Thanks for posting this recipe, they look delicious…..can’t wait to send it to my daughter so she can make them…..her favorite scone is the Strawberry one from PANERA’S and I agree they are delicious…..but quite expensive too…..now she can make her own and share them (with me of course ) 🙂 that will make us both happy……

  15. These look really good. Is there anything better than cinnamon and chocolate?

    Sally, I’m 50, been there, done that! When you begin to feel overwhelmed just remind yourself that those feelings are a reminder that you’re living life the way it was meant to be lived. Stop and take a breath, think of the good things that are happening, or are going to happen as a result of the stress of the moment. That will put everything into perspective.

    Enjoy the journey, remember it all, and keep making yummy treats!

    1. Thanks so much Linda – I appreciate the wise words! Enjoy the ride – I truly need to remind myself to do that more often.

  16. 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!

  17. Before my wedding I found someone’s kids to bake cookies with. It helps a lot with all of the wedding stress.

  18. We’ve just finished a busy few months and I am easily overwhelmed. My boyfriend helped by reminding me that these are all awesome things that are happening and to just live in each day because it will pass all too quickly.
    Also, baking scones (especially with chocolate) always helps 🙂

  19. 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. 🙂

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

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