These Chocolate Chip Scones are a delightful treat that combines buttery richness with bursts of melty chocolate. Perfectly tender on the inside with a lightly crisp exterior, they’re a joy to bake and even better to savor. Ready in just 33 minutes, they’re ideal for a quick breakfast or an indulgent afternoon snack.
The balance of sweet chocolate and subtle vanilla creates a flavor that’s comforting yet sophisticated. Each bite offers a satisfying texture that’s both crumbly and moist, making them irresistible for any occasion.
Packed with 205 calories per mini scone, they’re a guilt-free indulgence that’s easy to share or enjoy solo. The golden-brown crust and soft, flaky interior make them as beautiful as they are delicious. Whether paired with coffee or tea, these scones bring warmth and joy to your day. Their hint of sweetness and rich, buttery aroma will have everyone reaching for seconds. Simple to make yet utterly impressive, they’re a must-try for anyone who loves a classic treat with a chocolatey twist.
Ingredients for Chocolate Chip Scones
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) light brown sugar (firmly packed)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter (very cold and cut into cubes)
- ½ cup (118 ml) heavy cream
- ½ teaspoon vanilla extract
- ½ cup (85 g) mini chocolate chips
Optional Vanilla Glaze
- 1 cup (125 g) powdered sugar
- 2-4 Tablespoons milk (adjust for desired consistency)
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, brown sugar, baking powder, and salt. Pulse to mix.
- Scatter cold butter cubes over the flour mixture and pulse until the butter is mostly combined but still has pea-sized pieces.
- In a measuring cup, whisk together heavy cream and vanilla extract. Pour evenly over the flour/butter mixture.
- Pulse until the mixture begins to cling together.
- Transfer the dough to a lightly floured surface and sprinkle mini chocolate chips on top. Gently work the dough together, folding it over itself and turning 90 degrees. Repeat this process 4 more times.
- Shape the dough into two 4” (10 cm) discs for mini scones or one 6” (15 cm) disc for regular scones.
- Use a sharp knife to cut each disc into 8 wedges, pressing straight down without sawing.
- Place the scones on the prepared baking sheet, spacing them 1” apart. Bake for 13-14 minutes, or until cooked through.
- Allow the scones to cool on the baking sheet. If desired, top with vanilla glaze.
Optional Vanilla Glaze
- Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until the glaze is smooth and drizzles easily.
- Dip the tops of the cooled scones in the glaze or drizzle it over them. Let the glaze set before serving.
Perfect Pairings: Serving Suggestions
These chocolate chip scones are delicious on their own, but they shine even brighter with a warm cup of coffee or tea. For a cozy breakfast, serve them alongside fresh fruit or a dollop of whipped cream. If you’re feeling indulgent, pair them with a scoop of vanilla ice cream for a delightful dessert twist!
Keep Them Fresh: Storage and Reheating Tips
Store your scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds for a warm, fresh-from-the-oven taste.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the mini chocolate chips for white chocolate, dark chocolate, or even dried fruit like cranberries. Add a teaspoon of cinnamon or orange zest to the dough for a flavorful twist. For a nutty crunch, fold in ¼ cup of chopped walnuts or pecans before shaping the dough.
Quick Tips for Perfect Scones
For the best results, make sure your butter is *very cold*—this helps create those flaky layers. Don’t overwork the dough; gentle handling keeps the scones tender. If you don’t have a food processor, use a pastry cutter or your fingertips to blend the butter into the flour. And remember, a sharp knife ensures clean cuts for beautifully shaped scones!
Glaze or No Glaze? Your Call!
The vanilla glaze adds a sweet, finishing touch, but these scones are just as tasty without it. If you’re short on time, skip the glaze or simply dust the scones with powdered sugar. For a fun twist, try a lemon glaze by replacing the vanilla extract with fresh lemon juice and zest.
Chocolate Chip Scones
Ingredients
- 2 cups all-purpose flour (250 g)
- ¼ cup light brown sugar firmly packed (50 g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter very cold and cut into cubes (113 g)
- ½ cup heavy cream (118 ml)
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips (85 g)
Vanilla Glaze (optional)
- 1 cup powdered sugar (125 g)
- 2-4 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Cover with lid and pulse to combine.
- Scatter cold butter pieces over the flour mixture and pulse again until butter pieces are mostly combined but some discernible pieces (no larger than pea-sized) remain.
- Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.
- Pulse again until the mixture is mostly combined and beginning to cling together.
- Transfer to a clean, lightly floured surface and sprinkle chocolate chips overtop. Use your hands to gently work the dough together, distributing the chocolate chips as you go, until you have a disc. Fold dough over itself, turn 90 degrees and fold again. Repeat this 4 more times.
- Form dough into 2 separate 4” (10cm) discs (for mini scones) or one 6” (15cm) discs (for regular scones).
- Using a sharp knife, cut each disc into 8 wedges, pressing straight down with each cut (don’t saw).
- Transfer scones to prepared baking sheet, spacing 1” apart. Transfer to preheated oven and bake for 13-14 minutes, until cooked through.
- Allow scones to cool on baking sheet. Once cooled, top with vanilla glaze, if desired.
- Vanilla Glaze
- Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until glaze is smooth and drizzles off the whisk.
- Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.