Chocolate Chip Scones
These easy chocolate chip scones are buttery, tender, lightly crisp on the outside, and packed with melty chocolate chips. They’re perfect for breakfast, brunch, or an afternoon coffee treat.
Ingredients
- 2 ½ cups cups — all-purpose flour — Spoon and level the flour for the best texture.
- ⅓ cup granulated sugar — Adds balanced sweetness to the scones.
- 1 tablespoon baking powder — Helps the scones rise and become light and tender.
- ½ tablespoon salt — Enhances the buttery and chocolate flavors.
- ½ cup unsalted butter — Keep the butter very cold and cut it into small pieces.
- ¾ cup heavy cream — Adds richness and moisture to the dough
- 1 large egg — Provides structure and contributes to a tender crumb.
- 1 tablespoon vanilla extract — Adds warm classic flavor to the scones.
- 1 cup semi-sweet chocolate chips — Gives the scones plenty of chocolate in every bite
- 1 tablespoon heavy cream — For brushing over the tops before baking.
- 1 tablespoon coarse sugar — Optional for a lightly crunchy bakery-style topping.
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl.
- Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture looks crumbly with small pieces of butter remaining.
- Gently fold the chocolate chips into the flour and butter mixture until they are evenly distributed.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir just until a rough dough forms. Do not overmix.
- Transfer the dough to a lightly floured surface and gently shape it into a thick round. Cut the dough into 8 wedges using a sharp knife or bench scraper.
- Arrange the scones on the prepared baking sheet with space between each piece. Brush the tops lightly with heavy cream and sprinkle with coarse sugar if desired.
- Bake for about 18 minutes, or until the scones are puffed and lightly golden around the edges.
- Transfer the baked scones to a cooling rack and let them rest for about 10 minutes. Serve warm with coffee, tea, fruit, or your favorite jam.
Notes
- Keep the butter cold: Cold butter creates the tender, flaky texture that makes homemade scones so good.
- Don't overmix: Stop mixing as soon as the dough comes together. A slightly rough dough is better than an overworked one.
- Chocolate choice: Semi-sweet chocolate chips give a balanced flavor, while dark chocolate creates a richer, less-sweet scone.
- For taller scones: Keep the dough relatively thick when shaping it rather than pressing it too flat.
- Best served warm: Chocolate chip scones are especially delicious shortly after baking when the chocolate is still soft and slightly melty.
Nutrition Facts
- Calories: 390 kcal
- Carbohydrates: 48 g
- Protein: 6 g
- Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 75 mg
- Sodium: 300 mg
- Fiber: 2 g
- Sugar: 18 g
Note: These are estimates and will vary depending on the exact brands and ingredient quantities used.