Chocolate Chip Scones

8 Scones
30 min

These are the BEST Chocolate Chip Scones! They are buttery, flakey, and full of semi-sweet chocolate chips.

The perfect scone has a soft, moist center and golden brown exterior. These chocolate chip scones have all those characteristics and more. They’re buttery and flakey thanks to pockets of butter throughout the dough. The sweet chocolate chips complete the profile of these delicious scones!


Ingredients and Substitutions

  • All-Purpose Flour – I have not experimented with any other flours for this recipe. Make note, if substituting the all-purpose flour, that every flour has a different chemical make-up.
  • Baking Powder – Scones are leavened with baking powder, which allows for a quick overall baking process.
  • Salt
  • Light Brown Sugar (packed) – I am partial to brown sugar in scones, however, granulated sugar is an adequate substitute.
  • Unsalted Butter (cold and cubed) – Butter provides flakiness, color, and flavor.
  • Semi-Sweet Chocolate Chips – Other types of chocolate chips are also delicious within these scones. Milk chocolate and even white chocolate chips are delicious alternatives.
  • Heavy Whipping Cream – Heavy cream is always my go-to liquid when making scones. However, buttermilk is a great substitute. Please note, though, if using another form of liquid the quantities will vary. You may have to make adjustments to the recipe.
  • Egg – For the egg wash.
  • Granulated Sugar – Granulated sugar is sprinkled over each scone before baking. If you have coarse sugar on hand, use that!


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. Here is how to make chocolate chip scones:

Whisk the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, salt, and sugar.


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. While the scones are chilling, preheat the oven to 400°F.


Make the Egg Wash – 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 – Bake the scones for 20 minutes, or until golden brown.


Tips for Success


  • 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. You can also use grated frozen butter in place of the cold cubed butter too.
  • 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 even chill the dough in the refrigerator overnight to bake in the morning.
  • Use Fresh Baking Powder – Don’t 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.


Frequently Asked Questions


Can I freeze scones? Yes, you can freeze scones. Transfer cooled scones to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months.

How should I store scones? Store scones in an airtight container at room temperature for up to 3 days. For extended shelf life, store them in the refrigerator for up to a week.

How should I serve chocolate chip scones? 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 room temperature or slightly warmed (for melted chocolate chips).


You are going to LOVE these scones! Making chocolate chip scones from scratch is simple and satisfying. This recipe has easy-to-follow instructions and requires ingredients most already have on hand. Why not make a batch of the BEST chocolate chip scones, you won’t regret it.


DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!

Recipe details

  • 8  Scones
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 2 1/2 cups all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cubed and cold
  • 1 cup semi-sweet chocolate chips
  • 1 1/4 cup heavy whipping cream
  • 1/2 tbsp granulated sugar

Egg Wash

  • 1 large egg room temperature
  • 1 tbsp 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.
Store the scones in an airtight container at room temperature for up to 3 days.

Katelyn | Sugary Logic
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Comments

  • Ivy Ivy on Sep 22, 2021

    Great recipe and I am so glad you shared the importance of the butter being cold when cutting into the flour and also the dough being cold before baking. For anyone considering ignoring these two key steps, please know that the flakiness that you get in these scones or in a pie crust made with cold butter, comes from the small amount of water naturally contained in butter. With the butter very cold, it will emit steam during the baking process making the flaky layers. If the butter or dough are not cold, the butter will simply melt within the dough and it will result in a tougher flat texture.

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