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. I made these tonight…the first time I’ve ever made scones, and they were delicious (wish I could attach a picture)! I was worried that I had done something wrong since my dough was not wet as you mentioned it might be, but they turned out perfect. I agree that a heaping cup of chocolate chips and sugar on top before baking probably makes them even better. Thank you for sharing!!

  2. Hi Sally!

    I made these scones this morning. They were extremely moist, tender, and had an unbelievably high rise to them. So fluffy and utterly delicious. Everyone loved them. I think the key was definetly the heavy cream, and the brown sugar (I used dark brown sugar, which produced a scone with a very deep rich molasses flavor! yum!). The mini chocolate chips just set it over the top. You got the perfect amount of chocolate in every bite. This will for sure be my absolute “go-to” scone recipe from here on out. It’s ridiculously perfect……so good! Thank you! Once again….you hit it out of the park!! ; )

    Ps. Best wishes on your wedding planning!! So happy and thrilled for you both! How exciting! : )

    1. Love using dark brown sugar! So happy you enjoyed them – thanks for reporting back Danielle! I really appreciate it 🙂

  3. Wow. These were absolutely amazing! I’m not big on scones and all the crunch they come with but these were moist and crumbly and I can assure you, I didn’t eat just one! Definitely a keeper!!

  4. Can i use a half and half instead of heavy cream?

    1. No, must use heavy cream for the best taste and texture.

  5. I just made these myself and they came out perfect and delicious! I’ll definitely be making them again sometime 🙂 I wonder how they would taste with blueberries in them too…

  6. I typically do not like cinnamon because I am slightly allergic to it. Will these still be flavorful without cinnamon? Do you recommend using some kind of a substitute?

    1. It’s fine to leave the cinnamon out. I can’t think of a substitute – maybe an extra 1/2 teaspoon of vanilla for a little extra flavor.

      1. Alrighty! Thanks so much for your reply! I can’t wait to make these!

  7. Hi Sally, I made these this past weekend and they were absolutely incredible! I followed every single step and they came out absolutely perfect. My in laws were a bit impressed with my newfound baking skills! I cannot wait to try more of your recipes. You have definitely gained another loyal follower. Thank you!

  8. I just made these scones. They are fantastic! I have only made scones once before this (blueberry) and they were just like cake (awful). These scones have the perfect crunchy crust paired with a very moist inside. They are just great. Thanks so much for the recipe. Will definitely be keeping it 🙂 I also had no course sugar. I am sure it was even tastier with that.

    1. Thanks so much for reporting back Brianna! I hope to try these as a blueberry version soon.

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

    1. Can I use goats milk (fresh from the goat) instead of the cream ? Goats milk is very creamy on its own. 

  10. 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.

    1. 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. 😉

  11. Brittany Owens says:

    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.

    1. 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.

  12. 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

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


  14. 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!

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

      1. 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. 🙂

  15. 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.

  16. 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?

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

      1. Paula Deen? I found you!

  17. 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

  18. 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!

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

    1. 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.

      1. Same thing happens to me each time I make them Emily, regardless of adding extra flour or not. I just pat it into a cake disk and cut after baking, since I cannot cut beforehand.

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

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

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

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

  23. 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?

    1. This was a good question. My dough was also too dry. I didn’t want to use too much flour so I used the spoon and skim method (spoon the flour into the measuring cup then skim the top off with a knife) so maybe that’s where I went wrong.
      Anyway, I’m not sure how yours came out but mine were delicious! More like a cookie than a scone and too chocolaty for me but, that being said, the edges were crispy and the middle was soft and delicious!

      1. Thank you Sally for a wonderful recipe! =)

  24. 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)!

  25. 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!

  26. 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!

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

  28. 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.

  29. 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.

    1. 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.

  30. I made these and they came out great! I actually used very cold butter, not frozen and they came out wonderful. I grated it and it came out in small chunks. I made smaller pieces so it’d last a bit longer around here and could be used like cookie treats for son. I however thought the chips should be added in the dry to better incorporate the mixture but it came out great folding after. I almost used a cup of heavy cream lol but used a little over a half to make it extra yummy! Definitely saving this recipe!!!!

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