Chocolate Chip Scones

Buttery, flaky scones loaded with melty chocolate chips and golden crisp edges — ready in under an hour with simple pantry staples.

Prep Time 15

Cook Time 22

Total Time 37

Servings 8

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix the dry ingredients — whisk together flour, sugar, baking powder, and salt in a large bowl until evenly combined.
Cut in the butter — add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse, uneven crumbs.
Add the wet ingredients — whisk together the heavy cream, egg, and vanilla, then pour into the dry mixture. Stir gently until the dough just starts to come together.
Fold in the chocolate chips — add the chips and fold in with a light hand until evenly distributed. Do not overmix.
Shape the dough — turn onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 equal wedges.
Bake — place wedges on the prepared baking sheet, brush tops with heavy cream, and sprinkle with coarse sugar if using. Bake for 18–22 minutes until deep golden brown.
Cool and serve — rest on the pan for 10 minutes before serving. Enjoy warm as-is or with butter and jam.

Keep butter as cold as possible — even pop it in the freezer for 10 minutes if your kitchen runs warm.
Don't overwork the dough. Mix just until it comes together for the lightest, flakiest texture.
Chill the shaped wedges for 15 minutes before baking to help them hold their shape and rise taller.
Spoon and level your flour — don't scoop directly from the bag or you'll end up with dense scones.
Pull them from the oven while just golden — they continue setting as they cool.
Storage: Airtight container at room temp for 2 days, refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in a 300°F oven for 5–8 minutes to restore that fresh-baked texture.