Flaky, tender Chocolate Chip Scones are my go-to when I want a still-homemade bakery feel with minimal fuss. These scones balance a buttery crumb with pockets of melting chocolate for a comforting, slightly decadent breakfast or snack. If you love the nutty, caramelized notes in browned-butter bakes, you’ll recognize that flavor in this scone; I often reach for recipes like brown butter chocolate chip cookies for inspiration.
Why Make This Recipe
- Quick to make: ready from start to finish in about 45 minutes, perfect for weekend mornings.
- Bakery-quality texture: crisp exterior and tender, layered interior when you use cold butter and minimal mixing.
- Portable and versatile: great for coffee, lunchboxes, or brunch gatherings — simple to transport.
- Crowd-pleasing flavor: classic vanilla and chocolate chips appeal to kids and adults alike.
- Personal insight: I love this recipe because chilling the dough briefly creates those beautiful flaky layers every time, a small extra step with a big payoff.
- Bonus: Breakfast-friendly and portable — it’s as easy to grab on your way out as a batch of avocado chocolate chip muffins.
Recipe Overview
- Prep time: 20 minutes (plus 15–30 minutes chilling)
- Cook time: 15–18 minutes at 400°F (200°C)
- Total time: 45 minutes (including chilling)
- Servings: 8 medium scones
- Difficulty: Easy–Medium
- Method: Cold-butter cut into flour, quick incorporation of wet ingredients, shaping into rounds or wedges, and baking on a lined sheet at 400°F.
My Experience Making This Recipe
I tested this scone recipe across several batches, tweaking butter size and chilling time to get consistent lift. The biggest discovery was that a 15–30 minute chill after shaping keeps the butter cold enough to create flaky layers without lengthening the process. I also experimented with different chocolate sizes and settled on 3/4 cup small chips for even distribution.
How to Make Chocolate Chip Scones
Start by pulsing 2 cups (260 g) all-purpose flour, 1/3 cup (67 g) granulated sugar, 1 tbsp baking powder, and 1/2 tsp fine salt. Cut 6 tbsp (85 g) unsalted butter, cold and cubed, into the dry mix until pea-sized crumbs form (use a pastry cutter or food processor). Stir in 3/4 cup (120 g) chocolate chips, then add 2/3 cup (160 ml) heavy cream, 1 large egg, and 1 tsp vanilla just until dough holds together; do not overmix. Shape into a 7–8 inch round, chill 15–30 minutes, cut into 8 wedges, brush with cream or egg wash, and bake on parchment at 400°F (200°C) for 15–18 minutes until golden. Expect a slightly crisp exterior and a soft, layered interior as the butter creates steam and separation.
Expert Tips for Success
- Keep everything cold: chill your butter, use ice-cold cream if your kitchen is warm, and chill the shaped dough to prevent spreading.
- Minimal mixing is key: overworking develops gluten and makes scones tough; stop as soon as the dough comes together.
- Use the right butter distribution: cut butter into pea-sized pieces so it creates steam pockets that give lift and flakiness.
- If browning the butter for extra depth, follow tested techniques to avoid burning as in recipes that brown and use fruit pairings like brown butter raspberry chocolate chip cookies.
- Equipment tip: a bench scraper makes cutting wedges clean and a silicone baking mat or parchment prevents sticking and promotes even browning.
How to Serve Chocolate Chip Scones
- Classic breakfast: warm scones split with a smear of salted butter and black coffee.
- Brunch platter: arrange with fresh berries and clotted cream or whipped mascarpone for a pretty spread.
- Afternoon treat: pair with a milky tea or hot chocolate for a cozy snack.
- Party dessert table: for richer pairing, serve alongside indulgent items such as cheesecake-stuffed chocolate chip cookies to offer contrast.
Storage and Reheating Guide
Store cooled scones at room temperature in an airtight container for up to 48 hours to maintain crisp edges. For longer storage, refrigerate up to 5 days in a sealed container or freeze wrapped tightly in plastic and foil for up to 3 months. To reheat from frozen, unwrap and bake on a lined sheet at 325°F (160°C) for 10–12 minutes until warmed through; for refrigerated or room-temp scones, reheat at 325°F for 6–8 minutes or microwave for 20–30 seconds (microwave may soften the crust).
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; chill slightly longer and treat gently.
- Dairy-free / vegan: use solid coconut oil or a high-quality vegan butter (cold) instead of butter and swap heavy cream for chilled full-fat coconut milk; use a flax egg (1 tbsp flax + 3 tbsp water) to bind.
- Fruit & nut: fold in 1/2 cup chopped toasted pecans and 1/3 cup dried cherries for texture and tang.
- Banana-chocolate twist: fold in 1/4 cup mashed ripe banana and reduce cream by 2 tbsp, borrowing mix ideas from banana chocolate chip cookies for a banana-forward profile.
Nutritional Highlights
- Energy-dense: scones are rich in carbohydrates and fats, providing a quick energy boost—expect roughly 300–450 calories per medium scone depending on additions.
- Key nutrients: provide quick carbohydrates from flour and calcium from dairy (if using cream/butter).
- Allergens: contains gluten (wheat), dairy (butter, cream), eggs, and soy may be present in chocolate chips—label substitutions for sensitive eaters. Portion control (one scone) helps manage calorie intake.
Troubleshooting Common Issues
- Scones are dry or crumbly: you likely used too much flour or overbaked; measure flour by spooning into the cup and level with a knife, and watch the oven closely.
- Heavy, dense scones: overmixing or using warm butter caused this; use cold butter and mix only until just combined.
- Scones spread flat: butter warmed too much or oven temperature too low; chill the shaped dough and preheat oven fully to 400°F (200°C).
Frequently Asked Questions
Q1: Can I make the dough ahead and bake later?
A1: Yes — assemble and shape the dough, then wrap tightly and refrigerate up to 24 hours before baking. For longer prep, freeze shaped wedges on a tray, transfer to a bag, and bake from frozen adding 2–4 extra minutes to baking time.
Q2: Can I use all-purpose flour only, or does pastry flour work better?
A2: All-purpose flour is fine and gives reliable structure; pastry flour yields more tender scones because of lower protein. If using pastry flour, chill more and handle gently to avoid collapse.
Q3: How do I get evenly browned scones without burning the bottoms?
A3: Bake on the middle rack on parchment or a silicone mat. If bottoms brown too quickly, switch to a lighter baking sheet or place an extra sheet under your baking sheet to diffuse direct heat.
Q4: Can I add fillings like jam or larger chocolate chunks without affecting structure?
A4: Yes — fold in larger mix-ins gently and consider stuffing small wells of jam into the center before baking. If using very moist fillings, reduce overall liquid by 1–2 tablespoons to keep dough consistency stable.
Chocolate Chip Scones
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Flaky, tender chocolate chip scones that are easy to make and perfect for breakfast or as a snack.
Ingredients
- 2 cups (260 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 6 tbsp (85 g) unsalted butter, cold and cubed
- 3/4 cup (120 g) chocolate chips
- 2/3 cup (160 ml) heavy cream
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Pulsing together flour, sugar, baking powder, and salt in a bowl.
- Cut cold butter into the dry mix until pea-sized crumbs form.
- Stir in chocolate chips.
- Add heavy cream, egg, and vanilla until dough holds together; do not overmix.
- Shape into a 7–8 inch round and chill for 15–30 minutes.
- Cut into 8 wedges and brush with cream or egg wash.
- Bake on parchment at 400°F (200°C) for 15–18 minutes until golden.
Notes
For extra flaky layers, chilling the dough is key. Use cold ingredients and avoid overmixing.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg