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. Where have you been all my life? LOL! I am so happy to have finally found your blog. Thank you for breaking down many of your baking secrets for us non professionals to follow. It is so helpful the way you detail the process! I was wondering what you thought about trying white chocolate chips in this instead of semi-sweet? That’s all I have on hand currently and I was thinking that might taste amazing but I’m just not sure! 

  2. I made these knowing there were a few items I didn’t have on hand. Heavy cream, I used the butter and milk substitute. The frozen butter (I didn’t plan ahead and didn’t have time to wait), but I used butter flavored shortening and added an extra tablespoon. These were the BEST SCONES I’VE EVER HAD, and I’ve worked in a few bakeries as well as tried many scone recipes at home. So moist and flavorful, almost cake-like. I got 2 thumbs up from my picky kids. This will continue to be my go-to scone recipe. Thank you so much!

  3. These were fantastic! Thanks for sharing this recipe. I will absolutely make these again!

    But I see that you suggest not to hold them overnight in the fridge, which is what I almost always do, per Ina Garten’s headnote here (, and I’ve never had an issue with it.

  4. Can I use half & half milk cream and not heavy cream?

  5. Jo Ann Phillips says:

    Trying to do skinny cooking, can I use whole wheat flour vs regular?  Also can I use half/half vs. heavy cream? Thanx, sound great

  6. 2nd time making scones. Forgot the cinnamon but they still turned out great! I will try again next week with the cinnamon. Brushed the top with heavy cream and sprinkled sugar on top. Got that from another recipe. Also made a frosting from heavy cream and powdered sugar. Kids loved that. I cut these in smaller triangles before baking. I liked the smaller portions and the consistency was good. Not too dry. Baked in convection oven. Stopped baking 2 minutes early as they looked done.

  7. I tried these today and loved them. Just moist enough and great flavor.

  8. 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! 🙂


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

  10. Resa Bridges says:

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

    1. 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.

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

    1. Yes. I recommend making the dough twice.

  12. 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!

    1. Hi Carolyn! I don’t recommend the stove for these– oven is best.

  13. Audra Murphy says:

    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.

    1. Hi Audra, I’m happy you found these! Orange chocolate chip sounds amazing!

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

  15. 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!

    1. 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.

  16. 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

  17. Hi, Sally! I’ve just received a request for orange chocolate chip scones. Do you think I could just add the zest from an orange to this recipe? Could it possibly be that simple? Hoping that the answer is yes 🙂

    1. Hey Sarah! It really is that simple. 🙂 If I were making orange chocolate chip scones, I would reduce the heavy cream by 2 Tbsp and use 2 Tbsp orange juice instead. Then add the zest of 1 orange. (So you will use 6 Tbsp heavy cream and 2 Tbsp OJ)

      1. Sarah Duffy says:

        Thank you! I’m gonna try it out today.

      2. They turned out great! I’ve never made any of your scones, so there was the simple joy of a new recipe working out well. Plus the hacking together of the orange and chocolate chip varieties worked like a charm. Thanks so much, Sally. You’re the best!

  18. These look delicious and perfect to have with tea while we watch the Royal Wedding! Quick question- if I want to do a Cinnamon and Sugar Scone do you think just omitting the chocolate chips in this recipe would work? Thanks for sharing this recipe!

    1. Yes, you can leave out the chocolate chips! Enjoy!

      1. Thank you! Can’t wait to try them!

  19. I didn’t read reviews (so unlike me! lol) and I experimented with making them the night before and baking. I haven’t made them the regular way so I can’t compare height/rise, but they still had good taste and texture to me! So it won’t be a total fail if you try it. 😉

  20. Is there anything that can be subbed for heavy cream?

  21. I made these tonight and followed the recipe exactly and they are just delicious! I love the addition of the cinnamon.. and the brown sugar gives them a taste reminiscent of a chocolate chip cookie. They are light and fluffy and absolutely perfect!! I will keep this recipe forever and use the proportions for all my scones from now on.

    1. I’m so happy you enjoyed these so much, Chris!

  22. Other alternative for heavy cream?

  23. Charlotte Russo says:

    Hello…..I want to make a batch of these amazing sounding scones …..problem the only butter I have contains salt . Could I use less table salt and make the recipe work ? Thank you

    1. Hi Charlotte! You can use salted butter in these scones. I recommend reducing the salt to 1/4 teaspoon, though keeping it at 1/2 teaspoon won’t make that much of a taste difference. 🙂 The scones won’t be too salty.

  24. I have made many of your recipes and so far loved each one! If I’m looking up a specific dish and I see it is from you, I choose that one. I made these scones for church coffee and goodies before and after service, and they went fast! How I have to make more because my family was upset I didnt keep any at home! Haha! Thanks for being awesome!

  25. Hi there! Is it okay to use light cream instead of heavy cream?

    1. Hi Erika! That would be fine.

  26. Hi Sally!
    I made these this past weekend and they were a big hit. The only issue I had was that the dough was still dry after mixing in the wet ingredients. I added some extra heavy cream to make sure everything mixed properly, but was wondering what you’d recommend for when I make another batch. Thanks so much!

  27. Lelena Abbott says:

    I had never been a fan of scones before but Oh. My. Goodness. I can’t believe I was able to make something this delicious. I love your recipes and how much work and detail you put into them so people who are originally clueless like me can feel comfortable stepping out of their comfort zones. Thank you so much! These scones we’re heaven in my mouth!

    1. So happy to read this!! Thank you so much for trying the scones.

  28. Cassidy Okenica says:

    Sally! You did it again… these scones were DELICIOUS! It was a challenge blending the dough together with the pastry blender and getting the right consistency before rolling it out; however, with the help of my boyfriend and the wonderful OXO scraper, we were able to make it work. Thank you for this tasty, buttery, and crumbly treat. You’re the bomb!

  29. I’d like to make smaller scones as part of a large brunch offering. Can I cut the dough in half and then cut the scones or use a small biscuit cutter. Any suggestions?

    1. I make mini scones often! I cut the dough in half to make two smaller disks and then cut each disk into 8 mini scones – so you will have 16 total!

  30. Do you brush with the heavy cream prior to freezing for 15 minutes?

    1. Hi Donna, You want to refrigerate for 15 minutes in step 5 and brushing the scones with remaining heavy cream can be done either before or after this step. I usually do it before I refrigerate them but I’ve tested it both ways and there isn’t a difference in the outcome!

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