These Chocolate Chip Scones are tender, buttery, and studded with rich chocolate chips, making them an irresistible treat for breakfast or brunch.
Packed with protein from eggs and balanced with good fats from butter, they provide a satisfying, energy-boosting snack.
Quick to prepare and naturally portioned, they’re perfect for everyday cooking, meal prep, or a cozy weekend indulgence.
Chocolate Chip Scones
Equipment
- 1 Baking Sheet
- Parchment paper
- 1 small bowl
- 1 large mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Pastry cutter or fingertips
- Measuring cups and spoons
- Wire rack
Ingredients
Scones:
- ½ cup buttermilk
- 1 large egg
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 6 tbsp cold unsalted butter cut into 20 pieces
- 1 cup chocolate chips
- 1 tsp pure vanilla extract
- 2 tbsp coarse or sparkling sugar
Vanilla Glaze (optional):
- ¾ cup powdered sugar
- 1 tbsp cream or half-and-half
- Splash of vanilla extract or ¼ tsp vanilla bean paste
Instructions
- Preheat and Prepare the Oven: Start by setting your oven to 425°F (220°C), ensuring the temperature is accurate for perfect scone texture. Position a rack in the upper-middle section of the oven to allow even baking and browning. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Having your oven fully preheated before shaping the scones ensures they rise beautifully.
- Combine Wet Ingredients: In a small mixing bowl, whisk together ½ cup of buttermilk and 1 large egg until fully combined and slightly frothy. This mixture adds moisture and richness to the scones, while the egg contributes structure and protein. Set this bowl aside for now; you’ll use most of it later to bring the dough together, reserving a small portion to brush on top for a golden finish.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, and ¼ teaspoon salt. Stir these ingredients together to evenly distribute the baking powder and salt, which ensures your scones rise uniformly and taste balanced.
- Incorporate Butter: Cut 6 tablespoons of cold unsalted butter into small pieces (roughly 20 pieces). Scatter them over the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour mixture quickly until the texture resembles coarse sand with pea-sized bits of butter. These irregular butter pieces are crucial for creating tender, flaky layers in the scones.
- Add Chocolate Chips: Stir in 1 cup of chocolate chips to the butter-flour mixture. Make sure the chips are evenly distributed throughout, so every bite has pockets of melty chocolate. This step adds the classic chocolate chip flavor that makes these scones irresistible.
- Combine Wet and Dry Ingredients: Reserve 1 tablespoon of the buttermilk-egg mixture for brushing the tops of the scones later. Pour the remaining mixture into the flour-butter-chocolate chip bowl, along with 1 teaspoon of pure vanilla extract. Using a rubber spatula or wooden spoon, gently fold the ingredients together until a shaggy dough begins to form. Avoid overmixing, as this can make the scones tough.
- Knead and Shape the Dough: Turn the dough onto a lightly floured surface. Knead it gently 2–3 times just to bring it fully together; it should be slightly sticky but manageable. Pat the dough into a circle or rectangle about ¾ inch thick. The thickness ensures a tender interior while allowing the tops to brown nicely.
- Cut the Scones: Using a sharp knife or bench scraper, cut the dough into your preferred shapes. Triangles are traditional, but you can also make squares or rounds. Carefully transfer the scones to the prepared baking sheet, spacing them slightly apart to allow for even expansion.
- Brush and Sprinkle: Brush the tops of each scone with the reserved tablespoon of the buttermilk-egg mixture. This creates a golden, glossy finish. Sprinkle 2 tablespoons of coarse or sparkling sugar over the tops to add a delicate crunch and subtle sweetness.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for 11–14 minutes. The scones are ready when the bottoms start to brown and the tops turn a light golden hue. Rotate the sheet halfway through if your oven has hot spots to ensure even baking.
- Cool the Scones: Once baked, transfer the scones to a wire rack to cool slightly. This step prevents the bottoms from becoming soggy and allows the scones to set, making them easier to handle. They should still be slightly warm when you apply the glaze, if desired.
- Prepare the Vanilla Glaze (Optional): In a small bowl, whisk together ¾ cup powdered sugar, 1 tablespoon cream or half-and-half, and a splash of vanilla extract (or ¼ teaspoon vanilla bean paste). Adjust the consistency by adding a little more powdered sugar to thicken or a touch more cream to thin. The glaze adds a sweet, creamy finishing touch to the scones.
- Glaze the Scones: Drizzle the glaze over the slightly cooled scones using a spoon or a piping bag. The warm scones will gently absorb some glaze, leaving a shiny, delectable finish. Allow the glaze to set for a few minutes before serving for the best texture.
- Serve and Enjoy: Serve your freshly baked chocolate chip scones warm for the ultimate experience. Pair with coffee, tea, or a glass of milk for a satisfying breakfast or snack. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Notes
- Butter Temperature Matters: Use cold butter for a flaky, tender texture; do not melt it.
- Mix Gently: Overmixing the dough can make scones dense and tough.
- Shape Options: Triangles are traditional, but squares or rounds work perfectly.
- Chocolate Variety: Use semi-sweet or dark chocolate chips for richer flavor; milk chocolate can be sweeter.
- Glaze Flexibility: Glaze is optional; powdered sugar alone or a simple drizzle of honey also works.
- Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let sit 5 minutes.
- Oven Accuracy: Preheat fully; uneven heat can cause uneven browning.
- Serving Tip: Scones are best served warm; reheat gently if using leftovers.
Chef’s Secrets For Perfect Scones
Achieving the perfect scone comes down to a few key techniques.
First, always work with cold butter; it creates the flaky, layered texture scones are known for.
Use a light touch when mixing the dough—stir just until it comes together.
Overworking the dough activates gluten, resulting in dense scones.
Additionally, chilling the dough briefly before baking can help maintain shape and prevent spreading.
Using coarse sugar on top adds a subtle crunch and a visually appealing sparkle, giving the scones a professional touch without extra effort.
Serving Suggestions And Pairing Ideas
Chocolate chip scones are versatile and pair beautifully with a variety of beverages and accompaniments.
Serve them warm with a pat of butter or a drizzle of honey for an indulgent breakfast.
They also complement coffee, cappuccino, or hot chocolate perfectly, making them ideal for brunch or afternoon tea.
For a more substantial treat, serve alongside fresh fruit or yogurt.
You can even make mini scones to pair with spreads like nut butter, cream cheese, or fruit preserves for a delightful snack plate.
Storage Tips For Freshness And Flavor
To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as it can dry them out.
For longer storage, wrap each scone individually in plastic wrap or foil and freeze for up to 2 months.
Reheat frozen scones in a preheated oven at 325°F for 8–10 minutes or until warmed through.
Glazed scones can be stored separately from the glaze and drizzled just before serving to maintain the shiny, sweet topping.
Frequently Asked Questions
1. Can I make scones ahead of time?
Absolutely! You can prepare the dough and shape the scones a day in advance. Cover them tightly and store in the refrigerator. Bake fresh in the morning for the best texture and flavor.
You can also freeze unbaked scones and bake directly from frozen with an extra minute or two in the oven.
2. Can I use a different flour?
All-purpose flour works best for light, tender scones. For a slightly healthier option, you can substitute half of the flour with whole wheat flour.
Keep in mind that whole wheat flour can make the scones slightly denser, so handle the dough gently and do not overmix.
3. Why are my scones dry or crumbly?
Dry scones usually result from overmixing or using too much flour. Mix the dough just until it comes together, and measure flour carefully—spoon it into your measuring cup and level with a knife.
Overbaking can also dry out scones, so keep an eye on the oven and remove them as soon as they are lightly golden.
4. Can I add other mix-ins besides chocolate chips?
Yes! Scones are highly customizable. Try dried fruits, nuts, or white chocolate chips.
If using wet ingredients like fresh berries, fold them in gently and adjust baking time slightly. Avoid adding too much extra moisture to prevent soggy scones.
5. How can I make scones more flavorful?
Enhance flavor with extracts, zest, or spices. Vanilla extract is classic, but almond extract, orange zest, or cinnamon can add depth.
Sprinkling coarse sugar on top before baking adds a subtle crunch and sweetness that elevates the overall flavor. Using high-quality chocolate chips also makes a noticeable difference.
