Chocolate Chip Scones are buttery, flaky scones filled with semi-sweet chocolate chips with a cream and turbinado sugar topping. And, the recipe is easy to follow, so there is no reason to be intimidated if you have always wanted to make a batch, but were not sure you could do it! And, they are a delicious breakfast treat, a lovely addition to your brunch menu, or a snack with coffee or tea. I even love these as a dessert. I also have you covered if you want to make a classic Scone.
Ingredients & Substitutions
Butter: The key to making scones is cold, grated unsalted butter. Before grating, spray the grater with non-stick spray. Then, use the fine side of the grater to grate butter over a sheet of parchment paper. Then pop it in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it makes prep time much easier. The frozen butter stays cold until baking time, which will keep the scones from spreading out, and losing that flaky and moist texture. If using salted butter, you may want to lessen the amount of salt in the recipe.
Flour: I used all-purpose flour in the scones. If using gluten-free flour, substitute at a 1:1 ratio.
Chocolate Chips: I added semi-sweet chocolate chips to the scones. You could also use milk chocolate or dark chocolate, too! If you love white chocolate, I have White Chocolate Raspberry Scones you may want to try.
Heavy Cream: You will need heavy cream (also known as heavy whipping cream) for both the scone dough and brushing on top of the dough before the scones are baked. When added to the dough, the scones have more moisture and flavor. (I don’t want a dry scone!) And then, when brushed over the top of the dough before being baked, it results in a beautiful golden color. I do not recommend substituting milk for heavy cream.
Turbinado Sugar: Turbinado Sugar is a sugar that falls between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color with some molasses content left in the turbinado sugar (which gives it the color) and provides a slight butterscotch flavor. It also has larger and coarser grains. If you don’t have turbinado sugar, you could use granulated.
Can I Make Chocolate Chip Scones Ahead Of Time?
Yes! Once the scone dough has been formed, you can freeze it for up to a month! To freeze the dough:
- Place the shaped dough onto a parchment paper-lined baking sheet and into the freezer for about an hour.
- Once solid, store the frozen dough in freezer-safe containers, labeled and dated, for up to a month. Include the baking instructions.
- When ready to bake, simply add a few minutes to the baking time, no need to thaw first!
Variations & Add-Ins For Chocolate Chip Scones
Scones can be customized to meet your taste buds, including these chocolate chip scones. Try adding a few nuts like chopped pecans, walnuts, or almonds. Dried fruits like raisins or cranberries would also be delicious add-ins. As for the topping, I would love a little chocolate syrup drizzled over the top. Or, make a simple sweet glaze from confectioners’ sugar and milk to sweeten the treat even more!
How To Store Scones
Scones are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature. They will last about a day or two. To reheat the room-temperature scones, bake them, covered with aluminum foil, in the oven for about 10 minutes at 350°F. Or, reheat the scone in the microwave, wrapped in a damp paper towel.
Chocolate Chip Scones
- ½ cup (1 stick / 113 g) unsalted butter, cold
- 2 ½ cups (312.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ cup (119 g) heavy whipping cream, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (168 g) semi-sweet chocolate chips
- 2 tablespoons heavy whipping cream
- 1 tablespoon turbinado sugar
- Set out a sheet of parchment paper. Using the fine edge of a grater, grate butter onto the parchment paper. Place it in the freezer while you prepare the remaining ingredients.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Remove the grated butter from the freezer and, using a fork, incorporate it into dry ingredients.
- In a separate bowl, whisk together the heavy cream, eggs, and vanilla.
- Add the wet ingredients and chocolate chips to the dry ingredients and mix until just combined.
- On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking.
- Using a bench scraper or large knife, cut the dough into 6-8 wedges, gently separating the edges of each scone, creating a ½-inch space between each. (I cut it into 8 scones.)
- Preheat the oven to 425°F.
- Using a pastry brush, brush each scone with heavy cream on all exposed sides.
- Sprinkle each scone with turbinado sugar.
- Bake for 18-20 minutes, or until golden brown.
- Let the scones cool for at least 10 minutes before serving. Serve warm or at room temperature.
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What the Test Kitchen had to say about this recipe:
A classic and delicious scone with the perfect amount of chocolate chips! This would be perfect with a cup of coffee or tea.
I love these scones! I didn't even know I liked scones until I tried the recipes here. I must have been used to dry scones. But these are soft and have the perfect texture. And, you can't go wrong with the addition of chocolate! Yum!
A tender, buttery, and chocolatey scone! This would pair well with a hot beverage.
Delightful. Not too sweet and super tender scone. So easy to make!
The perfect scone texture with chocolate, it's another winner! These could use any type of chocolate you would like and still be perfect!