Chocolate Chip Scones

Name: Chocolate Chip Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 2 tsp (8 g) baking powder; ¼ tsp (1½ g) fine sea salt; ½ cup (113 g) unsalted butter, cold, cut into ½-inch cubes; ¾ cup (130 g) semi-sweet chocolate chips; ¾ cup (180 ml) heavy cream or whipping cream, cold; 1 large egg; ½ tsp (2½ ml) vanilla extract; 1 tbsp (12 g) coarse sugar or sanding sugar, for topping (optional)

From the MyKitchenBank Kitchen

Tender, crumbly scones studded with melted chocolate chips and topped with a light sparkle of sugar. These are made with a simple butter-and-cream dough that you cut into wedges, then baked until golden. They're best served warm with jam and clotted cream, or enjoyed plain with coffee. The key is keeping the butter cold so the scones stay flaky.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 8 scones

Save to My Kitchen Jump to recipe

Steps

Before you start

Cut the butter into ½-inch cubes and refrigerate it for at least 30 minutes (or use it straight from the fridge)
Preheat your oven to 400°F (200°C) about 10 minutes before baking
Line a baking sheet with parchment paper or a silicone mat

1
Mix dry ingredients
- In a large bowl, whisk together 2 cups (250 g) flour, ¼ cup (50 g) sugar, 2 tsp (8 g) baking powder, and ¼ tsp (1.5 g) salt until fully combined.
- Set aside.
+ Show details− Hide details
Ready when: dry ingredients are evenly mixed
Tip: Whisk rather than stir to aerate the flour and break up any lumps in the baking powder.
2
Cut in cold butter
- Add the cold, cubed butter to the dry mixture.
- Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse breadcrumbs with pieces of butter still visible about the size of small peas.
- This should take 2–3 minutes.
- Do not overwork; you want visible butter pieces to create flaky layers.
+ Show details− Hide details
Ready when: mixture resembles coarse breadcrumbs with pea-sized butter pieces visible
Tip: Keep the butter and dough cold throughout; warm dough makes dense, tough scones. If the mixture gets warm, chill it for 5 minutes before continuing.
3
Add chocolate and prepare wet mix
- Stir the chocolate chips into the flour mixture until evenly distributed.
- In a small bowl, whisk together ¾ cup (180 ml) cold heavy cream, 1 large egg, and ½ tsp (2.5 ml) vanilla extract until combined.
+ Show details− Hide details
Ready when: chocolate is evenly distributed; wet ingredients are mixed
Tip: Use cold cream to help keep the dough cold and flaky. The mixture will look slightly curdled; this is normal.
4
Combine dough
- Pour the cream mixture into the flour mixture and gently stir with a fork until just combined.
- The dough should be slightly shaggy and sticky; do not overmix.
- A few flour streaks are fine.
- The dough will look rough and not fully smooth.
+ Show details− Hide details
Ready when: wet and dry ingredients are just combined; dough is rough and slightly wet
Tip: Overmixing develops gluten and makes scones tough and dense. Stop as soon as the dry ingredients are moistened.
5
Shape into disk
- Turn the dough out onto a lightly floured work surface.
- Gently gather it together with your hands and pat it into a rough disk about 1 inch thick.
- Don't knead or press hard; handle it as little as possible.
+ Show details− Hide details
Ready when: dough is in a cohesive disk about 1 inch thick
Tip: A light touch is essential. Treat the dough like you're just bringing it together, not working it.
6
Cut into wedges
- Using a sharp knife, cut the disk into 8 equal wedges, like cutting a pizza.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
- If using coarse sugar, lightly brush the top of each scone with a little water or milk, then sprinkle with a pinch of coarse sugar.
+ Show details− Hide details
Ready when: 8 wedges are placed on the baking sheet with space between them
Tip: A damp knife helps prevent sticking; wipe and dampen it between cuts if needed. Don't squish the wedges when placing them.
7
Bake sconesOven 400°F / 205°C
- Place the baking sheet in a preheated 400°F (200°C) oven.
- Bake for 16–18 minutes, until the scones are light golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
+ Show details− Hide details
Ready when: tops are light golden brown; toothpick inserted in the center comes out clean or with just a few moist crumbs
Tip: Don't overbake or the scones will be dry. Start checking at 16 minutes. Every oven is different, so watch for visual cues.
8
Cool briefly
- Remove the baking sheet from the oven and let the scones cool on the sheet for 5 minutes.
- This allows them to set without becoming hard.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: scones have cooled slightly and hold their shape when moved
Tip: These are best enjoyed within a few hours of baking, while they're still tender. Serve with jam, clotted cream, or butter.

Good to know

Tips

Keep everything cold: cold butter, cold cream, and a cool dough are essential for flaky, tender scones. If your kitchen is warm, chill the bowl and utensils before starting.
Don't knead, mix, or press the dough hard. Light handling = light scones. Stop as soon as the ingredients are combined.
A damp cloth under your baking sheet prevents it from sliding around while you work, making cutting and transferring easier.
For a variation, add 1 tsp (2 g) instant espresso powder to the dry ingredients to deepen the chocolate flavor, or 1 tsp (5 g) finely grated orange zest to the wet mix for a chocolate–orange scone.

Make ahead

You can prepare the dough up to 2 hours ahead: stop after shaping (step 5), cover loosely with plastic wrap, and refrigerate. Cut into wedges and bake directly from the fridge without thawing—add 1–2 minutes to the baking time.

Storage & reheating

Room temperature (covered loosely) for up to 1 day. Refrigerate in an airtight container for up to 3 days; reheat gently in a 300°F (150°C) oven for 5–8 minutes. Freeze unbaked scones (in step 6, on the sheet) for up to 1 month; bake directly from frozen, adding 2–3 minutes to the time. You can also freeze baked scones for up to 2 months; thaw at room temperature or reheat in a 300°F oven for 8–10 minutes.

Substitutions

semi-sweet chocolate chips → chopped dark chocolate or milk chocolate chunks. Use the same weight. Chocolate chunks will have more texture than chips; dark chocolate is less sweet.
heavy cream or whipping cream → whole milk mixed with 2 tbsp melted butter (total ¾ cup). The scones will be slightly less rich but still tender. Keep the milk cold if possible.
unsalted butter → unsalted coconut oil or vegan butter, cold and cubed. The flavor will change slightly; coconut oil may add a subtle coconut note.
baking powder → 1½ tsp (6 g) baking powder + ½ tsp (2.5 g) baking soda (with a pinch more salt). For a slightly tangier flavor; adjust salt to taste.