These are the BEST Chocolate Chip Scones! They are buttery, flakey, and full of semi-sweet chocolate chips. If you wish to have chocolate chip cookies for breakfast, you should bake a batch of these delicious scones.
Like chocolate chip cookies, these chocolate chip scones are buttery and delicious. Making scones from scratch is simple and satisfying. The baking process is surprisingly easy and requires minimal mixing. This easy scone recipe uses common ingredients and pantry staples.
The scone is not overly sweet, complementing the semi-sweet chocolate chips. This recipe uses heavy cream versus buttermilk - the result is rich, fluffy scones. The scones are buttery and flakey thanks to pockets of butter that melt throughout the dough.
Like my Easy Cinnamon Roll Scones, these scones are perfect for breakfast, brunch, or dessert. Enjoy them as is, or slather them in softened butter or whipped cream. Why not make a batch of the BEST chocolate chip scones?
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What makes a good quality scone?
The perfect scone has a soft, moist center and a crunchy, golden brown exterior. The perfect texture is achieved through minimal mixing and chilling of the dough before baking.
This scone recipe uses heavy cream, which makes these chocolate chip scones melt-in-your-mouth tender and rich. Cold unsalted butter provides flakiness, color, and flavor. Pockets of butter melt throughout the dough as the scones bake. The result is a buttery flavor, fluffy texture, and crumbly edges.
Ingredients
- All-Purpose Flour
- Baking Powder - Scones are leavened with baking powder, which allows for a quick overall baking process.
- Salt
- Light Brown Sugar (packed)
- Unsalted Butter (cold and cubed)
- Semi-Sweet Chocolate Chips
- Heavy Whipping Cream
- Egg (for the egg wash) - For an eggless scone, use only heavy cream to brush the scones before baking.
- Granulated Sugar
See the recipe card for ingredient quantities.
How to Make Chocolate Chip Scones
Scones are made following the Biscuit Method of Mixing. This means blending cold butter {or another form of fat} into flour and then carefully folding in liquid (cream or buttermilk) until the mixture forms a dough. This method of mixing results in flaky pastries. Why? The butter melts as the scones bake, which creates those beautiful flakey layers.
Whisk the Dry Ingredients - Whisk together the flour, baking powder, salt, and sugar in a large bowl.
Cut in the Butter - With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
Add the Chocolate Chips - Stir in the chocolate chips.
Add the Cream - Pour the heavy cream in slowly, gently mixing until the dough is moist and begins to come together. Remove the dough from the bowl and place it on a lightly floured surface.
Knead and Shape - Gently knead the dough until it comes together and shape into a flattened disk.
Chill - With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for 30 minutes to one hour.
HINT: Did your scones overspread when baking? Make sure the dough is cold before baking.
Bake - Egg wash and bake the scones for 20 minutes at 400°F, or until golden brown.
Substitutions
- Light Brown Sugar - Easily swap the brown sugar for granulated sugar.
- Semi-Sweet Chocolate Chips - Try other varieties of chocolate chips in this scone recipe. Use dark chocolate chunks, white chocolate chips, or mini chocolate chips.
Can I use buttermilk in place of the heavy cream? Yes, buttermilk can be used as an alternative liquid in this scone recipe. Using buttermilk will cut some of the fat content as well. Please note, that the amount of buttermilk needed will vary from the liquid quantity in this recipe.
Variations
- Instead of finishing with granulated sugar, sprinkle egg-washed scones with turbinado sugar.
- Add chopped nuts alongside the chocolate chips. Use pecans, walnuts, or almonds.
Other Scone Recipes
How to Freeze Scones
There are two ways to freeze scones, before and after baking.
- Freeze Before Baking - After forming the triangles of scone dough, freeze them on a baking sheet for one hour. Transfer frozen dough wedges to a freezer-safe zip-top bag or airtight container, and separate layers with wax paper. Freeze for up to 3 months. Bake from frozen - add a few extra minutes of baking time. Or thaw in the refrigerator overnight.
- Freeze After Baking - Transfer cooled scones to an airtight container or zip-top bag. Freeze for up to 3 months—thaw scones on the counter or in the refrigerator.
Expert Tips
- Use Cold Butter - Cold butter is essential for the dough. Warm butter or warm dough will result in dry, crumbly scones. If your butter has begun to warm, place it in the freezer for 5 to 10 minutes to chill.
- Another alternative is grated frozen butter in place of the cold cubed butter. Use a box grater to shred frozen unsalted butter. Cut the frozen butter shreds into the dry ingredients.
- Refrigerate Before Baking - It is important to keep scone dough as cold as possible. Allowing the dough to firm and chill before baking prevents over-spreading. You can also chill the dough in the refrigerator overnight to bake in the morning.
- Use Fresh Baking Powder - Do not use expired baking powder. As it ages, it loses its potency. Using expired baking powder leaves you with flat and dense baked goods.
- Do Not Overwork the Dough - Work the dough as little as possible to prevent tough, dense scones. Messy, crumbly dough is good - do not overwork the dough.
Frequently Asked Questions
Store cooled scones in an airtight container at room temperature. They will stay deliciously fresh for the following morning.
These scones are delicious as is, but also pair beautifully with a variety of toppings. Slather them in butter or jam, or serve alongside clotted cream. Serve at room temperature or slightly warmed (for melted chocolate chips).
The exterior of a properly made scone should be crunchy and golden brown with crumbly edges. The scone's interior should be moist, soft, and tender.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Chocolate Chip Scones
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- 1 tbsp baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cubed and cold
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- ½ tablespoon granulated sugar
Egg Wash
- 1 large egg room temperature
- 1 tablespoon heavy whipping cream
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain. Stir in the chocolate chips.
- Pour the heavy cream in slowly, gently mixing until the dough is moist and begins to come together. Remove the dough from the bowl and place it on a lightly floured surface. Gently knead the dough until it comes together and shape into a flattened disk.
- With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for 30 minutes.
- While the scones are chilling, preheat the oven to 400°F. In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash. Sprinkle each scone with granulated sugar.
- Bake the scones for 20 minutes, or until golden brown.
Notes
Nutrition
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