Chocolate Chip Scones (Printable)
Tender, buttery scones filled with chocolate chips—perfect for breakfast or a sweet afternoon treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cut into cubes
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 3/4 cup chocolate chips (semi-sweet or milk)
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
03 - Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
04 - In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth.
05 - Pour the prepared wet ingredients into the flour mixture. Stir gently with a spoon or spatula until just combined; avoid overmixing.
06 - Gently fold in the chocolate chips. Ensure not to overmix the dough, as this can lead to tough scones.
07 - Turn the scone dough out onto a lightly floured surface. Gently pat the dough into a round disc, approximately 1 inch thick.
08 - Using a sharp knife or bench scraper, cut the round dough into 8 equal wedges. Carefully transfer these wedges to the prepared baking sheet, ensuring they are spaced apart.
09 - Brush the tops of each scone with a little extra heavy cream. This helps achieve a beautiful golden-brown crust during baking.
10 - Bake the scones for 16–18 minutes, or until their tops are golden brown and a wooden skewer inserted into the center comes out clean.
11 - Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm for best enjoyment.
# Expert Suggestions:
01 -
- Honestly, these are so quick and easy to whip up, you'll wonder why you ever bought scones from a bakery.
- That perfect tender crumb, combined with pockets of delightfully melted chocolate, is pure bliss in every bite.
02 -
- The absolute biggest mistake you can make is using room-temperature butter; cold, firm butter is essential for that light, flaky texture.
- The moment you see the dry ingredients just come together with the wet, stop mixing immediately—overworking the dough develops gluten and makes for tough scones.
03 -
- For the flakiest scones imaginable, try grating your cold butter directly into the flour mixture instead of cutting it in.
- When cutting the scone wedges, press straight down with your knife or cutter and lift straight up; twisting the cutter can seal the edges and inhibit the rise.