Homemade Chocolate Chip Scones are buttery, sweet, and rich – they taste almost like chocolate chip cookies for breakfast. It’s an easy recipe to make and tastes so much better than store bought, or even bakery, scones. These scones are incredibly flaky, tender and moist – kind of like a homemade biscuit.
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Making Homemade Scones is similar to making biscuits, but they are sweeter and richer. These Homemade Chocolate Chip Scones are incredibly tender and moist.
I usually find store bought, and even bakery, scones to be too dry and crumbly for my taste, however this recipe creates the perfect scone in my opinion.
They’re easy to make and you will be very pleased with the extra flaky, buttery layers. When preparing this recipe, it is recommended that you use weight measurements for best results.
Chocolate Chip Scones are delicious paired with coffee or tea for breakfast or a snack. It’s kind of like eating chocolate chip cookies for breakfast.
If you like this recipe you are sure to enjoy White Chocolate Raspberry Scones, Mixed Berry Scones, and Pumpkin Chocolate Chip scones too.
Why This Recipe Works
This recipe is quick and easy to make. The method is straightforward, and the scones only need to be baked for about 10 minutes.
Homemade Chocolate Chip Scones are extra flaky, buttery, and sweet. You really can’t beat fresh scones.
Scones make a delightful breakfast or snack with coffee and tea. Since these are filled with chocolate chips you can even serve them for dessert.
Step-by-Step Instructions For How To Make Scones
Ingredients
- All Purpose Flour
- Sugar
- Baking Powder: make sure it’s fresh and hasn’t been opened for longer than a year for the best rise.
- Salt
- Butter: cut into cubes or grated. Be sure that your butter is very cold when you are making scones. You can even place it in the freezer for 5-10 minutes before using it.
- Egg
- Heavy Cream
- Chocolate Chips: I prefer to use mini chocolate chips so you get plenty in each bite.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat oven to 425°F.
Create!
Combine flour, sugar, baking powder and salt in a large bowl and combine.
Cut in the butter using a pastry blender or fork until it resembles coarse crumbs. The pieces of butter should about the size of a pea.
Whisk together the egg and heavy cream. Add gradually to the flour mixture until it just sticks together. Do not over mix. Reserve any extra cream mixture.
Gently stir in the mini chocolate chips.
Divide the dough in half and shape into two circles, about 1/2-3/4-inch high.
Cut into 6 triangles. Place on a parchment paper or Silpat mat-lined baking sheet.
Chef’s Tip: you can place the baking sheet in the refrigerator or freezer for 5-10 minutes before baking to ensure the dough is still very cold going into the oven. This will give your scones the best rise and the most perfect tender crumb.
Brush the extra cream and egg mixture onto the tops of the scones. If you don’t have extra, you can brush either heavy cream or an egg wash on top, if desired.
Chef’s Tip: for extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you brush them with the cream.
Bake for 10-12 minutes or until just lightly browned on the bottoms.
Present!
Serve warm or at room temperature.
Tips and Techniques
- Using weights rather than cups will give you the most accurate results. Mini chocolate chips and standard size chips will have a difference in weights, so using cups works better for them.
- Ensure that your butter is very cold when you are making scones.
- Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones. If you need to, you can place it in the freezer for a few minutes after shaping and cutting the scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you brush them with the cream.
- Store leftover scones in an air-tight container at room temperature. Use within 1-2 days for best results.
FAQ’s
Can Scones Be Made Ahead Of Time?
You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
Can You Freeze Scones?
Yes. Shape and cut the scones dough, if desired. Wrap them individually tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.
More Scones Recipes
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Chocolate Chip Scones
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (very cold, cut into cubes or grated)
- 1 egg
- 1 cup heavy whipping cream
- 1 cup mini chocolate chips (or regular chocolate chips)
Instructions
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder and salt in a large bowl and combine.2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon salt
- Cut in the butter using a pastry blender or fork until it resembles coarse crumbs. The pieces of butter should about the size of a pea.8 tablespoons unsalted butter
- Whisk together the egg and heavy cream. Add gradually to the flour mixture until it just sticks together. Do not over mix. Reserve any extra cream mixture.1 egg, 1 cup heavy whipping cream
- Gently stir in the mini chocolate chips.1 cup mini chocolate chips
- Divide the dough in half and shape into two circles, about 1/2-3/4-inch high. Cut into 6 triangles.
- Place on a parchment paper or Silpat mat-lined baking sheet.
- Brush the extra cream and egg mixture onto the tops of the scones. If you don't have extra, you can brush either cream or an egg wash on top, if desired.
- Bake for 10-12 minutes or until just lightly browned on the bottoms.
Notes
Tips and Techniques
- Using weights rather than cups will give you the most accurate results. Mini chocolate chips and standard size chips will have a difference in weights, so using cups works better for them.
- Ensure that your butter is very cold when you are making scones.
- Cold dough rises better, so it’s important to keep the dough cold until it goes into the oven for the best scones. If you need to, you can place it in the freezer for a few minutes after shaping and cutting the scones.
- For extra sweetness and a sparkling topping, you can add coarse sugar to the tops after you brush them with the cream.
- Store leftover scones in an air-tight container at room temperature. Use within 1-2 days for best results.
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