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

229 Comments

  1. Can I make the dough ahead of time and put in the refrigerator overnight? I saw you response to freezing the dough but was just wondering If overnight is ok.

  2. My four year old had been chattering for a month about his latest invention, the “scookie.” Evidently that’s what you get when you smash a cookie and scone together and bake it. I found this recipe so he could fulfill his sweet little dream and it was absolutely perfect. We’ve made it 3x now. Thanks for saving our scookie!

  3. These are amazing! This was the first time I’ve ever made scones and I am not disappointed! I will definitely use this recipe again.

  4. I found your scone recipe on Pinterest and it looked amazing so I had to try it out! It turned out amazing! It will definitely be a repeat in our house! Thanks for the recipe!!!

  5. I was wondering, instead of trying to form the dough into an eight inch disk, would it be possible to use my 8 inch springform pan?

  6. These scones are heaven! We’ve used this recipe to fill a couple of our Goodie Boxes and the clients who receive them rave. I was never much fond of scones; like you, I found them dry, bland, boring. Did I say dry? Blah. I also thought they would be ridiculously difficult to fix from scratch, but my wife loves them and they make for a very elegant treat so I thought I’d see if I could pull it off. Not only was this recipe easy to follow, the scones themselves were easier to make then I expected. Having made a blueberry scone from a different blogger before finding your recipe, your comment about using frozen butter definitely made a difference. Thanks very much!

  7. Could I take out the chocolate chips and add an extra tsp. of vanilla extract for vanilla scones?
    Do you have any ideas of how I could make vanilla scones? Thanks!! 😀

    1. Yes you can do that. I would also add the seeds scraped from half of a vanilla bean– for extra pure vanilla flavor. Enjoy!

      1. Thank you! I love your recipes. I always make and bring cupcakes to school for my friends birthday parties using your amazing cupcake recipes. These scones sound delicious!!!

  8. Hi Sally, I love this recipe for chocolate scones and am planning to make them tomorrow. I also have a bunch of leftover blueberries and I was wondering how much blueberries I could add to this recipe. Should I put only half choco chips and half blueberries, or add one cup of each? 

  9. Hi Sally,
    I tried these choc chip scones today and they were amaaaaaaaaaaaaaaaaazing. So yummy!!
    This is the first time I tried making scones and they were so good. Thanks for the great recipes!!
    I am turning into this crazy baking lady:) I keep refreshing your webpage to see if you uploaded any new recipes. I don’t want to miss out on any:)
    Thanks again.

  10. These were delicious and unexpectedly easy to make.  Have made them 2 times in one week. I like the tip to freeze the butter and grate it,made it easier to cut in.  Family was here and we all really liked them.  Thank you for such an easy scone recipe!

    1. Thanks for wanting to share my content, Felicia– you may use a photo w/ linkback to this post for your readers to obtain the written recipe. Please see my FAQ page if you have any questions.

  11. I just made the scones today and they came out delicious!!The only change I would make next time would be to lessen the amount of cinnamon and add a little bit of granulated sugar. I felt that they weren’t sweet enough and that it was a tad too much cinnamon for my taste(not a fan of a lot of cinnamon) Thank you for this delicious scone recipe!! 

  12. I followed the recipe exactly, but my dough was still dry after adding in the wet ingredients. Do you have any suggestions? I noticed others had this problem too. The taste was fine but they didn’t come out as pretty as yours 

  13. Hey Sally!
    This is one of my favorite recipes! I’ve made it several times. Recently, I’ve started halving the batter before adding the additions so I can make two different kinds. Then, I place both scones in one big baking (or pizza) pan and leave it in the oven for about 16 minutes! Wonderful. Just got  (1) caramel apple scones and (2) chocolate chip scones out of the oven! They both taste great.

  14. Suggestion: not a thing wrong with the recipe, but to protect the dough from over-handling, as the author says, you could use a pastry blender to work it together and just knead briefly into shape before baking.

  15. Hi! I’m so excited to make these but I was wondering, if I use regular milk or skim milk instead of heavy cream will that dramatically change how they come out?

  16. Made these today and the whole family loved them! Perfect with a cup of coffee or a glass of milk. The dough was a smidge too dry so I splashed a little heavy cream on my hands while I kneaded it and it worked out perfect! Also maybe add some more sugar if you want something sweeter, other than that they were perfect

  17. SALLY!! these are amazing!! FIRST time ever making scones and they were a success!! Thanks so much ! You make your recipes so easy to follow!! BRAVO! 

  18. Made these today and they were delicious. Tasted like a warm chocolate chip cookie but better! Thanks for a great base recipe, can’t wait to try different variations!!

  19. Hi Sally! 

    I made these today. It was my first time making scones and I always here it’s very tricky to make it; so I wasn’t expecting much. However, it came out so perfect. Perfect texture and flavour of the cinnamon and sugar and just so delicious! I found that the dough was really sticky and it was kind of hard to work with it, so I guess next time I might add a bit more flour to it. 

    Thank you for this recipe. I highly recommend it 🙂

    Thank you for this amazing recipe. I highly recommend it! 🙂 

  20. 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! 

  21. 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!

  22. 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

  23. 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.

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