Chocolate Chip Scones with Clotted Cream

Name: Chocolate Chip Scones with Clotted Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 2 cups (250 g) all-purpose flour; 3 tablespoons (38 g) granulated sugar; 1½ teaspoons (7 g) baking powder; ½ teaspoon (3 g) fine sea salt; 6 tablespoons (85 g) cold unsalted butter, cold, cut into ½-inch cubes; ¾ cup (130 g) semi-sweet chocolate chips; ¾ cup (180 ml) whole milk, cold, cold; 1 large egg, beaten, for egg wash; ½ cup (113 g) clotted cream; ½ cup (160 g) fruit jam (strawberry or raspberry) (optional)

From the MyKitchenBank Kitchen

Light, tender British-style scones studded with chocolate chips, baked until golden and served warm with clotted cream and jam. The key is keeping the butter cold and handling the dough minimally to ensure a delicate crumb. Perfect for afternoon tea or a weekend breakfast.

Prep: 15 min
Cook: 15 min
Wait: 5 min
Total: 35 min
Makes: 8 scones

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 400°F (200°C) about 10 minutes before baking
Cut butter into ½-inch cubes and chill until ready to use
Line a baking sheet with parchment paper

1
Mix dry ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make sure there are no lumps in the baking powder.
+ Show details− Hide details
Ready when: Mixture is uniform and pale, with no lumps
Tip: Whisking the baking powder into the flour distributes the leavening evenly so scones rise uniformly.
2
Cut in cold butter
- Add the cold butter cubes to the flour mixture.
- Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- Work quickly so the butter stays cold.
- This should take 2–3 minutes.
+ Show details− Hide details
Ready when: Mixture looks like coarse breadcrumbs with pea-sized butter pieces throughout
Tip: Cold butter creates steam pockets during baking, which gives scones their tender, flaky texture. If butter softens, refrigerate the mixture for 5 minutes.
3
Add chocolate and milk
- Fold in the chocolate chips with a spatula.
- Make a well in the center of the mixture and pour in the cold milk.
- Gently fold everything together with a spatula until just combined—the dough will be slightly shaggy and wetter than bread dough, but no dry flour should remain.
- Do not overmix or the scones will be tough.
+ Show details− Hide details
Ready when: Dough comes together with chocolate evenly distributed; no streaks of dry flour remain
Tip: Overmixing develops gluten, making the scones dense and hard instead of tender. Use a spatula and fold rather than stir.
4
Shape scones
- Turn the dough out onto a lightly floured work surface.
- Pat it gently into a disk about ¾ inch thick.
- Do not knead or overwork it.
- Using a 2-inch round cutter dipped in flour, cut out 8 scones, pushing straight down without twisting (twisting seals the edges and prevents proper rising).
- Place the scones on the prepared baking sheet, leaving 1½ inches between each.
+ Show details− Hide details
Ready when: 8 round scones evenly spaced on baking sheet
Tip: Press the cutter straight down; twisting can seal the edges and reduce rise. If dough becomes too warm, chill for 5 minutes before cutting.
5
Apply egg wash
- Lightly brush the top of each scone with the beaten egg, using just enough to coat lightly.
- This creates a golden, glossy finish.
+ Show details− Hide details
Ready when: Scone tops glisten with a thin egg wash coating
Tip: Use a light hand—too much egg wash can make the tops shiny but also prevent proper browning.
6
Bake sconesOven 400°F / 205°C
- Bake at 400°F (200°C) for 12–15 minutes, until the tops are light golden brown and a skewer inserted into the center of a scone comes out clean or with just a few moist crumbs.
- The scones should spring back when lightly touched on the side.
+ Show details− Hide details
Ready when: Tops are light golden brown; a skewer inserted in the center comes out clean; sides spring back when lightly pressed
Tip: Do not overbake—scones dry out quickly. Check at 12 minutes; most ovens finish them in 13–14 minutes.
7
Cool briefly
- Transfer the scones to a wire rack and let them cool for 3–5 minutes.
- They should still be warm when served.
+ Show details− Hide details
Ready when: Scones are warm to the touch but no longer steaming
Tip: A short cooling time allows the structure to set without making them cold and dense.
8
Serve with cream and jam
- Serve the warm scones with clotted cream and jam.
- For the traditional Devonshire style, split the scone in half horizontally, spread a generous dollop of clotted cream on one half, then top with jam.
+ Show details− Hide details
Tip: Warm scones absorb cream and jam better than cold ones, and the flavors meld beautifully. Serve immediately for best texture.

Good to know

Tips

Keep all ingredients, especially butter and milk, as cold as possible. Chill your bowl and mixing utensils for 15 minutes before starting if your kitchen is warm.
Do not skip the egg wash—it creates an appetizing golden color and subtle sheen that makes homemade scones look bakery-quality.
If scones stick to the cutter, dip the cutter in flour between each cut and press straight down without twisting.
Scones are at their best served warm within 2 hours of baking. If making ahead, reheat gently in the oven rather than the microwave, which makes them tough and dense.

Make ahead

Dough can be mixed, shaped, cut, and frozen on a baking sheet for up to 3 weeks. Bake from frozen, adding 2–3 minutes to bake time and checking for golden brown at 14–17 minutes total.

Storage & reheating

Room temperature (covered): 1 day. Refrigerator (airtight container): 3 days. Freezer (wrapped well): 1 month. Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through, or wrap in foil and toast gently.

Substitutions

whole milk, cold → Buttermilk or Greek yogurt thinned with water (1:1 ratio). Creates a slightly tangier, more tender scone with a finer crumb.
semi-sweet chocolate chips → Chopped fresh or dried berries, diced candied citrus, or chopped toasted nuts. Scones are versatile; use about ¾ cup of any mix-in to maintain the correct dough consistency.
cold unsalted butter → Cold coconut oil or cold lard. Lard produces exceptionally flaky scones; coconut oil creates a subtle coconut flavor.
clotted cream → Whipped cream, crème fraîche, or Greek yogurt. Less rich than clotted cream but still delicious; whipped cream should be added just before serving.