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.
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

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


  1. Hi! I just wanted to say that you’ve inspired me to start my own blog about baking! I’m pretty new to baking, but I really enjoy it, and I love looking at your recipes and I definitely want to try these!

  2. 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 🙂

  3. These chocolate chip scones looks so buttery and flavorful! I’m sure this is something my friends and family would like if I were to make them for an event.

    Good luck with your wedding planning! I just recently got married so everything wedding-related is still fresh in my mind. It was a lot of work but so worth it! 🙂

  4. Glad you came back from the dark side -of not loving scones! 🙂
    These do look pretty amazing!!!

  5. 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!

  6. These scones look just like ones from one of my favorite bakeries in NYC! I love that you used cinnamon in here! Cinnamon and chocolate go so well together! Your trip looked great – those views are so stunning!

  7. I balance out life crazies with lots of yoga and lots of wine. All about… balance 😉

    I’m so excited for you and all the amazing things your Summer holds! You deserve it all!!!

    And these scones! LOVE!

    1. 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!

  8. More scones!! I can’t wait to try this recipe. I noticed that you usually use mini chocolate chips. I’m just curious if you think that they work better in recipes than regular chips. I usually purchase the dark morsels but they are like 3 times the size of the minis.

    I try to balance life’s craziness by trying to slow down and just breathe for a little bit. Taking a break for just sit and notice what’s going on around you can really help to not only calm your mind, but also help you to prioritize what needs to be done. I have one speed, which is go go go…so this is difficult or me and it’s something that I’m working on.

    1. Hi Alexis! I note in the post why I use mini chocolate chips – more in each bite! I actually use mini chips quite often. For cookies, I prefer the big chips. Thanks for the advice, too!

      1. 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 🙂

  9. I had to double check the word ‘scones’ because I’m so used to seeing small, round scones that are regular over here! These look & sound lovely, much more interesting than the plain ones I’m used to. I love your idea of freezing the butter and am interested in the addition of cream rather than milk or buttermilk, will definitely try these soon!

  10. I’ve been dying for some scones lately & these will tame my craving nicely! I think I’ll pick up some mini chocolate chips next time I’m at the store.

  11. I completely relate to the crazy-I find compartmentalizing helps. Only focus on the thing that needs to be done next, the thing right in front of you. One piece at a time 🙂

    and eat many of these scones!!! They are the most beautifully tender scones I’ve ever seen-and obviously YAY for chocolate chips!

  12. The next 3 months sounds incredibly hectic, but such good things are coming for you, Sally! I stay calm by running, and with my first half marathon coming up in October, I have A LOT of running to do before that 🙂

    Now these scones – uh, yes please! I could definitely start all of my mornings with these!

    1. 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.

  13. 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!

  14. 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! 🙂

  15. 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!

  16. 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. 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.

  17. 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 🙂

  18. 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.

  19. 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!

  20. 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!!

  21. 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 🙂

  22. 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!!

  23. 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…

  24. 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.

  25. 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!

  26. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally