These tender and buttery Chocolate Chip Scones are simple to make in just over half an hour! My recipe includes an optional sweet vanilla glaze for a bakery-style look. Recipe includes a how-to video!
Chocolate Chip Scones From Scratch
My siblings (critical as they may be) call these chocolate chip scones the “best scones ever”, and I have to agree. They’re tender, flaky, exceptionally buttery, and dotted with sweet mini chocolate chips. They’re also incredibly easy to make, since the dough comes together in the food processor (I provide instructions for how to make them without a food processor too!).
Much like my classic scones recipe, these scones are sweetened just enough, making them a great breakfast option. However, since I can’t resist, I top off mine with a light vanilla glaze (I almost did a chocolate glaze, but didn’t want to make things too chocolatey–that’s what this chocolate scone recipe is for!). You can skip the glaze if you’d like, but it’s only 3 ingredients and so simple to make.
It’s a bit hard to tell in the photos, but I like to make these as miniature 2-3 bite scones. At this size, these are the perfect pairing for a cup of hot chocolate or coffee. You can always make them “regular” sized, too though!
What You Need
Just 10 ingredients come together for this chocolate chip scones recipe. Here are the most important ones:
- Butter. Use unsalted butter and make sure it’s VERY cold before you get started. The colder your butter, the better your scones will be.
- Cream. A good pour of heavy cream makes these scones super tender and fluffy. You can also use double cream or whipping cream.
- Brown sugar. Using light brown sugar instead of regular granulated deepens the flavor of these scones and makes them taste reminiscent of their inspiration–chocolate chip cookies!
- Chocolate chips. I like to use mini semisweet chips (especially when making these into mini scones). If you prefer dark chocolate or milk chocolate, feel free to use either.
SAM’S TIP: If I’m feeling a bit lazy, I’ll skip the vanilla glaze and just brush the scones with cream and sprinkle with sugar before baking. This adds a little extra sweetness and texture on top (it’s my favorite part of the scone!).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Chip Scones
- Mix the dry ingredients – Combine the flour sugar, baking powder, and salt in a food processor.
- Scatter the butter – Add the cold butter pieces and pulse until the butter has been cut in.
- Add the cream – Add the cream and vanilla and pulse again until the dough begins to clump together.
- Form the dough into a disc – Transfer the dough to a lightly floured surface, add the chocolate chips, and form it into a disc.
- Laminate the dough – Fold the dough over itself, turn it 90 degrees, and fold again. Repeat this process 5 times total.
- Cut into wedges – Form the dough back into a disc and cut it into 8 wedges.
- Bake – Place the scones 1″ apart on a parchment lined baking sheet and bake for 13-14 minutes at 375F.
- Cool and enjoy! Let the scones cool completely on their baking sheet before topping with glaze.
SAM’S TIP: Folding the dough over on itself during the lamination process creates beautiful flaky layers (I use this technique in my homemade biscuits as well!). Scroll down to the video below if you need a visual for this step.
Frequently Asked Questions
I don’t recommend it. Cream helps give these scones their tender and flaky texture. Milk just doesn’t have enough fat to work the same way.
During my testing process, I found that adding eggs produced less fluffy and tender chocolate chip scones. Instead, we’ll use heavy cream, which keeps these scones flavorful without compromising their texture.
Wrap each scone in cling wrap and place in an airtight container. They’ll keep in the fridge this way for up to 3 days, or you can place them in the freezer for up to 3 months.
When you’re ready to bake, frozen scones will just take a minute or two longer. Refrigerated scones will bake in the same time as freshly made scones.
Love chocolate for breakfast? Try my chocolate chip muffins!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Chocolate Chip Scones
Ingredients
- 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
Vanilla Glaze (optional)
- 1 cup (125 g) powdered sugar
- 2-4 Tablespoons milk
- ¼ teaspoon vanilla extract
Recommended Equipment
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.2 cups (250 g) all-purpose flour, ¼ cup (50 g) light brown sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- 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.½ cup (113 g) unsalted butter
- Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.½ cup (118 ml) heavy cream, ½ teaspoon vanilla extract
- 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.½ cup (85 g) mini chocolate chips
- 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.1 cup (125 g) powdered sugar, 2-4 Tablespoons milk, ¼ teaspoon vanilla extract
- Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.
Notes
Food Processor
If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time.Storing
Store in an airtight container at room temperature for up to 2 days.Original Recipe
This recipe was updated January of 2023. I improved the recipe to give it a greater depth of flavor and to make it easier to assemble with the same light and buttery results. The new recipe is my preference (and my many blind taste-testers agreed.) However, if you are looking for the original recipe, you can find my original chocolate chip scones here. I recommend the new recipe and am no longer accepting comments or questions on the original recipe.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Stephanie
I LOVE this recipe so much!! Huge chocolate fan!😁 I do want to try to make blueberry scones though and since I love how these scones turn out, I was curious if I could substitute blueberries for the chocolate chips?
Sam
Yes you could! I do it often (you might want to check out my berry scone recipe, essentially the same but with berries). Fresh or frozen blueberries will work but I’ve found that it’s much easier to work in frozen blueberries (they’re less likely to get mashed). Enjoy! 🙂
Lisa
I decided the first day of a new year was the perfect time to attempt scone making! Ohhhh wow! I am so glad I discovered this recipe! This are incredibly delicious: flavorful, flaky, soft, tender with a little kiss of sweet from the mini chocolate chips!! Can’t wait to make these for breakfast, brunches…and let’s be honest, anytime of day they’d be eaten! Thanks for sharing!
Sam
I am so glad you enjoyed them, Lisa! I agree, scones are great all day every day. 🙂
Vicki
I’ve made a few batches of scones from other recipes and was not impressed. My son is a fan so I tried these for him and I have to say that I am a fan. They are much better and so easy to make. I am making them again for breakfast and I will be trying out your other recipes. Thanks so much!
Sam
Thank you, Vicki! I am so glad everyone enjoyed them. ☺️
Lexie
I’m currently trying to make these, super excited to try them, but I mixed all the ingredients together and my dough is not sticking! It’s my first time making scones, what am I doing wrong? Can I still save the dough and finish baking them?
Sam
Keep mixing it will come together. It can take a while to come together. ☺️
Jade
I made these for my friend on her birthday. I love how the mini ones are easy to share with a lot of friends. Instead of making a glaze I used a milk wash and sugar. So delicious! I have never made scones before but I loved these!
Sam
I am so glad you enjoyed them, Jade!! ☺️
Laura
Fantastic recipe. First time making scones ever! Super easy and delicious. I made them for a prewedding breakfast and Friends heard how delicious they were they came over to get some before they went back home after the wedding. So glad I found your recipe.
Sam
Hi Laura! Thanks for sharing the feedback! I am glad everyone enjoyed them!
Bobbi @ Snowy Days Quilting
These are delightful! I had the sudden urge to make chocolate chip scones this morning, so I had to make due with what I had on hand – refrigerated butter, whole milk, and full size chocolate chips. Even with all the compromises to the recipe, they came out absolutely wonderfully. I can’t wait to make them again with the proper ingredients!
Sam
So happy to hear they were such a hit!! 🙂
Monique
Hi can I use whole milk instead of heavy cream?
Sam
They won’t be quite as light and flaky if you do
Lizzy
I just made these and they’re SO good and SO perfect I will never use another chocolate chip scone recipe. I’ll probably always use your trick about gratig frozen butter. These were so good that, from my first taste, I walked around my kitchen saying a combo of “Woo!” “Okay!” “Woo God!” Thank you for this recipe!
Sam
So happy to hear that you enjoyed them so much, Lizzy!! 🙂
Taylor Miller
My friend and I just made these scones, and they are fabulous!! I have no experience with pastries or cutting in, and the grating idea worked very well. I can’t wait to share these with my friends at school, I know they are going to love them.
Sam
I’m so happy to hear they were such a hit! Thank you for commenting to let me know how they turned out, I appreciate it!
Heather
Why no eggs? Are all scones made not using eggs?
Please let me know by e-mailing me soon.
Sam
Not all scones, but this recipe is not supposed to have eggs in it. I hope you love them! 🙂
Stew
Made these tonight and they turned out great. Instead of the vanilla glaze I used the chocolate one from your other recipe.
How long will these stay good for? I’m hoping they will keep till Christmas.
Sam
The scones generally taste best the same day they are made, they won’t be their freshest on Christmas and I really recommend just keeping them a day or too for maximum freshness, but if you keep them in an airtight container they should still be fine. I’m glad that you liked them!! 🙂
Kea
I made these today, so so good, I ended up adding a little extra heavy whipping cream to get them to come together and then once I press the dough out into a circle I spread some heaving whipping cream on top and pour straight up suger on top, then cut it into the scones. It forms a auger crust once baked! I also freeze my scones before baking them and then let them thaw for a couple mins before putting them in the oven! Keeps them shaped nice! Great recipe!!
Sam
I’m so glad that you enjoyed them, Kea!! 🙂
Jennifer
Tried making scones for the first time tonight with this recipe….they are dangerously good!! These will definitely be part of my weekend meal preps!!
Ana
Great recipe! I made the full recipe but did chocolate chips in half the dough, and blueberries in the other half. The blueberries were my trial and error batch, because I wasn’t sure if they would cause too much moisture, especially because I squashed so many of them while forming the dough into wedges. (Maybe you already have a blueberry scone posted on your site, I did not browse yet, just found this recipe by googling mini scones!) However, they came out AMAZING! I couldn’t believe how delicious. The chocolate chip ones were my favorite because I have a huge sweet tooth, but I was planning on making them for a brunch and I knew not everyone there does. Also, making the minis was so perfect for a brunch! I’ll definitely be making these again! I’m thinking for Mother’s Day brunch next…
Sam
I am so glad to hear that you loved these scones, Ana! Thank you for coming back to let me know how they turned out for you, they sound great with the blueberries, too!! 🙂