Chocolate Chip Scones

Tested & Perfected Recipes

Chocolate Chip Scones

Sweet, tender and buttery with morsels of melted chocolate within – children (and let’s not forget husbands) absolutely love these scones. They’re wonderful served warm out of the oven, especially on a lazy weekend morning when you feel like spoiling everyone. The recipe is a variation on last week’s traditional cream scones. The difference is that these are a bit sweeter, dotted with chocolate chips, and flavored with vanilla. They also disappear faster, at least at my house. Last week, I showed you the food processor method for scones. This week, I’m making them by hand. It’s easy to do, and therapeutic if you like that sort of thing.

how to make chocolate chip scones

Begin by combining the dry ingredients in a large bowl.

how to make chocolate chip scones

Whisk to blend.

how to make chocolate chip scones

Add the pieces of cold butter.

how to make chocolate chip scones

Use your fingertips to rub it into the flour until the mixture resembles very coarse crumbs. Don’t worry about getting a uniform consistency. All those little pea-size clumps of butter create structure in the scones and make them tender and fluffy when baked.

how to make chocolate chip scones

Stir in the chocolate chips.

how to make chocolate chip scones

Combine the cream, egg and vanilla in a small bowl.

how to make chocolate chip scones

Whisk to blend.

how to make chocolate chip scones

Make a well in the center of the flour mixture and add the cream mixture.

how to make chocolate chip scones

Stir with a rubber spatula until blended.

how to make chocolate chip scones

When the dough comes together, dump it onto a work surface dusted with flour. It should be sticky.

how to make chocolate chip scones

Gently knead the dough into a ball.

how to make chocolate chip scones

And then press it into a flat circle about 3/4-inch high.

how to make chocolate chip scones

Cut the circle into 8 wedges.

how to make chocolate chip scones

Transfer the wedges to prepared baking sheet, then sprinkle with course sugar.

how to make chocolate chip scones

Bake for 12-15 minutes, until lightly golden and firm to the touch.

how to make chocolate chip scones

Serve scones warm out of the oven.

My Recipe Videos

Chocolate Chip Scones

Servings: 8 scones
Total Time: 30 Minutes

Ingredients

  • 2 cups cake flour, spooned into measuring cup and leveled with knife (see note on substitution)
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 2/3 cup semi-sweet chocolate chips, best quality such as Guittard or Ghirardelli
  • 1 large egg
  • 2/3 - 3/4 cup heavy cream (do not substitute milk or light cream)
  • 1 teaspoon vanilla extract
  • 1 tablespoon demerara sugar (also called raw sugar or turbinado)

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together cake flour, salt, baking powder and sugar. Add pieces of cold butter. Use your fingertips to rub butter into dry ingredients until mixture resembles coarse crumbs with pea-size clumps of butter within. Stir in chocolate chips.
  3. In a small bowl, whisk together 2/3 cup heavy cream, egg and vanilla. Make a well in center of dry ingredients, then add cream mixture. Use a rubber spatula to mix until dough comes together. It should be a bit sticky. If it seems dry, add remaining 2 tablespoons of cream.
  4. Dust work surface lightly with flour, then dump sticky dough on top. Knead very gently a few times until dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press dough into a circle about 3/4-inch high, then cut into 8 wedges. Transfer wedges to prepared baking sheet, and then sprinkle with demerara sugar. Bake 12-15 minutes, until lightly golden and firm to the touch. Serve warm.
  5. Note: If you don't have cake flour, you can make your own: simply whisk together 1-3/4 cups all-purpose flour and 1/4 cup cornstarch.
  6. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Scoop the dough into mounds on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

Reviews & Comments

  • This is the recipe that got me hooked on #onceuponachef

    My co-workers and I are all hooked and the recipe book is in the mail for Christmas for everyone!

    • — Danielle McKinlay on December 7, 2018
    • Reply
  • Great recipe. I was intimidated since I never made scones before but thanks to your pictures, showing each step, I gave it a try and the results were delicious scones that I would be happy to share with special guests.

    • — Charisse on November 11, 2018
    • Reply
  • I have tried several chocolate chip scone recipes with little success. This recipe was a completely different story. Perfection! Thank you for sharing this fool-proof, delicious recipe! These scones were absolutely amazing! Mine were done to perfection in 12 minutes! Instead of the coarse sugar topping, I let them cool then drizzled on a glaze made of powdered sugar and milk. My search is over. Will make these again and again. 🙂

    • — Mary on November 2, 2018
    • Reply
  • I think it would have been better just spooning the moist dough onto the parchment paper and baking the way you do Sticky Fingers scones. The flavor was good, but I had to add so much flour to be able to roll out and cut into wedges that it made them very dry. I will try again making them as drop scones or less cream.

    • — Funkymom4 on October 14, 2018
    • Reply
  • These were delicious! Is it better to freeze the scones before baking or after baking?

    • — Josephine on October 11, 2018
    • Reply
    • Hi Josephine, I’d freeze them before if possible. 🙂

      • — Jenn on October 12, 2018
      • Reply
  • I have made these scones for my son-in-law several times. I always give them as a parting gift after a family visit. Come to find out, since they live about 3 hours away – apparently the children and my daughter dive into the package
    en route home! I don’t think he ends up with many for himself as everyone loves them! I follow the recipe exactly, and they are a big hit!

    • — Kathleen Clark on October 4, 2018
    • Reply
  • Can i use blueberries instead of chocolate chips?

    • — Fanny on August 30, 2018
    • Reply
    • Hi Fanny, Do you have my cookbook? I have a wonderful blueberry scone recipe in there. If you don’t have the book, feel free to email me at [email protected] and I’ll send it to you.

      • — Jenn on September 1, 2018
      • Reply
      • Yes I have the book.i didn’t see that.i see ot now.
        Can i use cake flour instead of all purpose flour to the BLUEBERRY scone the one is the book.

        • — Fanny on September 3, 2018
        • Reply
        • Hi Fanny, I actually don’t recommend cake flour for the blueberry scones. The blueberries release so much juice, you really need the all-purpose flour to lend structure; otherwise they fall apart (I’ve tried it!).

          • — Jenn on September 3, 2018
          • Reply
  • I love your recipes! The presentation and pictures make them even more appetizing.
    For this scone recipe, I made it, I liked it, but I still feel that it’s missing something. It is flaky and tender, and maybe too tender, for scones. I think I like scone a bit more “dense” to hold the buttery signature taste of scone. These scones are light and airy, and while that is much better than dry and dense, it’s still missing something. Maybe next time I’ll try using half all purpose and half cake flour. Thanks!

    • — Amy Tran on August 10, 2018
    • Reply
    • Hi Amy, For a denser scone, use all-purpose flour. 🙂

      • — Jenn on August 10, 2018
      • Reply
  • These scones are perfect. Just the right texture and delicious. I use chocolate chunks. I wrap each one individually and freeze them. They are great with coffee in the morning.

    • — Karin on May 22, 2018
    • Reply
  • These are my go-to recipe if I’m having people over for coffee. The scones are easy to make and they freeze perfectly so can be made ahead of time and defrosted when needed. I have even used cookie cutters to customize the shapes from triangles into hearts or scallop-edged circles.

    • — Amy on March 6, 2018
    • Reply
  • As an avid follower, I just wanted to thank you for your recipes and blog. I actually feel like I am becoming a decent cook/baker because I finally have the confidence to try new things due to your very specific instruction and recipe details. I just made these scones the other day(and I would never have attempted anything like this a couple years ago), and they were delightful! My friends wanted the recipe so I shared your blog with them. Thanks so much for your willingness to share!

    Oh, and since I can now make a scone, 🙂
    is this recipe pretty much interchangeable with other flavors? For example, insert blueberries instead of chocolate chips? TIA!

    • — Amy Abrams on March 4, 2018
    • Reply
    • So glad you enjoyed them, Amy! And thank you for the kind words about the recipes – that makes me happy 😊. I would say you could use this scone recipe for some scone flavors but not all. For example, it would work with dried fruits like currants, raisins, or dried blueberries. Fresh blueberries are quite tart and release a lot of juice, so the recipe would need to be adjusted. I actually have a wonderful recipe for blueberry scones with lemon glaze in my upcoming cookbook. I’m happy to email it to you, if you’d like. Lmk. 🙂

      • — Jenn on March 4, 2018
      • Reply
  • These came out delicious. First time I have ever baked with cake flour and I was happy I did. Quick question, we had some left over and they were clearly not as good as when I first made them. An suggestions on the best way of serving/using leftovers? I had put them in a plastic sealed container. Thanks for another great recipe

    • — Emily on March 2, 2018
    • Reply
  • I made these scones tonight and was very pleased by the outcome. They were not too dry and very tasty. I will definitely make these again.

    • — Karin on March 1, 2018
    • Reply
  • Another great recipe from this site. I’ve been making scones and muffins for years, and the recipes here are the best, ever. I usually follow the recipes exactly unless I need to substitute for an ingredient I don’t have on hand. I’ve made these scones using half-and-half in place of the cream, and I thought they were perfect. To make clean up easier, I turn the dough onto a pan-size piece of parchment, knead it, cut it, separate and space the scones, then transfer the whole thing to the baking pan.

    • — Mary on February 3, 2018
    • Reply
  • These are my kids’ all-time favorite breakfast food ever. I’ve made them so often, I could probably do it in my sleep. I leave off the sprinkling of sugar on top (it’s sweet enough without it) and sometimes split the dough into two rounds and cut each round into six triangles.

    • — JL on November 30, 2017
    • Reply
  • Can I make these with Gluten-Free Flour?

    • — Ana on November 3, 2017
    • Reply
    • That should work, Ana. Please lmk how they turn out!

      • — Jenn on November 3, 2017
      • Reply
  • These scones are fantastic! I’ve made them for friends, family and bake sales. Everyone always raves about them. I use a food processor to pulse the butter into the flour mixture. I look forward to trying other recipes on this site. Thanks to Jenn for sharing.

    • — Jennifer Rice on September 22, 2017
    • Reply
  • Best scone recipe ever! And super simple to make. I’ve made it several times and it has come out perfectly every time.

    • — Caroline Brooks on September 14, 2017
    • Reply
  • Hi! I don’t have raw sugar. Can I substitute with granulated sugar ? If so , what amount is needed. Thank you!

    • — Molly on September 2, 2017
    • Reply
    • Sure, Molly – I’d use about 2/3 as much.

      • — Jenn on September 3, 2017
      • Reply
  • So glad I found this site and totally agree with the majority of reviewers: recipes are excellent, preparation steps are well laid out and easy to follow and best of all everything that I have made so far tastes fantastic! Thanks Jenn!!

    • — Bibi Mulligan on July 26, 2017
    • Reply
  • Hi Jen, I have a question about cake flour. I read online that as a substitute for every cup of regular flour remove one Tbls. and add one Tbls. of cornstarch in its place. Would that be something you’d suggest? Otherwise, I’ll wait until I buy some cake flour. The scones sound and look delicious!

    • — Sandy on May 30, 2017
    • Reply
    • Hi Sandy, I replace 2 tablespoons of flour with cornstarch – works great!

      • — Jenn on May 30, 2017
      • Reply
      • Thanks, Jen, for getting back so quickly! Made them right away – why is every recipe I try of yours an absolute favorite!?!?! My husband ate two right away! We have some guys over doing some painting, and I gave each of them a scone – they were wowed! That means only three left, since of course I had one! Next time I’m thinking of cutting each triangle into three before baking – ? Thanks for another 5 star recipe!

        • — Sandy on May 30, 2017
        • Reply
        • Yay! ?

          • — Jenn on May 30, 2017
          • Reply
  • I’m making your chocolate chip and flaky scone recipes today for Mothers Day but I just noticed that while they are very very similar they bake at different temperatures. Any chance they can both be baked at same temperature? Hope you have a wonderful Mothers Day. I’m a huge fan of your recipes and site.

    • — Annie Lorenzetti on May 14, 2017
    • Reply
    • Sorry I’m probably too late to reply, Annie – but yes you can cook them at the same temp.

      • — Jenn on May 15, 2017
      • Reply
  • Hello,
    I do not eat chocolate (I don’t like it very much), can I substitute nuts, cranberries, or dried coconut (or something else along those lines)?

    Thank you,
    Marilyne

    • — Marilyne Phelps on April 12, 2017
    • Reply
    • Definitely– hope you enjoy!

      • — Jenn on April 12, 2017
      • Reply
  • First of all these scones were nearly perfect. My review is to share something I found out about baking. Regarding Baking Powder – make sure you buy Aluminum free BP! I made the mistake of buying a store brand and couldn’t understand why many of my baked goods had an underlying bitterness. As this recipe had a fair amount of baking powder, I did a little Google research and found out that aluminum in BP will cause bitterness! I can’t wait to make this recipe with my new aluminum free bp! I will go back into my review and update after making these again!

    • — Lisalen on March 16, 2017
    • Reply
    • good old Rumford baking powder…what would we do without it

      • — carol on October 26, 2018
      • Reply
  • I already prepared the dry ingredients and then realized we didn’t have any eggs. Should I keep dry ingredients on standby until I get eggs later? Or should I bake without the egg?

    • — Carrie on March 5, 2017
    • Reply
    • Hi Carrie, I’d keep the dry ingredients on standby– you’ll be happy you waited!

      • — Jenn on March 5, 2017
      • Reply
  • OMG They didn’t last an hour after I said they were done! Generally I prefer Nuts and Berries but I used them up making your Cranberry Quick Bread earlier today (Which is also gone!) My hubby loves Bread of any kind but put Chocolate in it and he goes nuts but generally I get a piece or two, not this time. I did add a few cinnamon chips as well as the chocolate it was Fabulous!!

    • — Sandra Roberts on February 19, 2017
    • Reply
  • I forgot to add a rating!

    • — Leah on February 11, 2017
    • Reply
  • I just made these for breakfast, half asleep and clumsy. I was sure I would butcher this recipe. However, they were AMAZING! Each bite was like heaven. I can’t wait to make it again!

    • — Leah on February 11, 2017
    • Reply
  • Hi Jen,

    I have two question:
    1. Why can scone be made ahead the night before and still rise in the oven the next day but your quick cinnamon roll will not.
    2. Can I use buttermilk instead of cream in your recipe? What does buttermilk do in such pastry?

    Thank you!

    • — Lu on January 8, 2016
    • Reply
    • Hi Lu, The scones are leavened with baking powder, while the cinnamon rolls are leavened with a combination of baking powder and baking soda. The buttermilk in the cinnamon roll dough reacts immediately with the baking soda, so they should be baked right away to get the maximum rise. Unfortunately, buttermilk won’t work in the scones — buttermilk is acidic and would require the addition of baking soda for the scones to rise. You’ll notice baking soda in any baked good that calls for acidic ingredients, such as citrus, buttermilk, etc. Hope that explains it 🙂

      • — Jenn on January 9, 2016
      • Reply
      • Thank you, Jen! I made your scone this weekend and followed this recipe! They were AMAZING! My picky three-year-old even asked for seconds.

        • — Lu on January 11, 2016
        • Reply
  • These look amazing as do the pumpkin scones. My question is actually for both recipes. Can the batter be frozen, thawed and baked at a later date and if not, can the scones after cooking them be frozen? Thanks!

    • — Abbie on September 4, 2015
    • Reply
    • Hi Abbie, Yes, that should work just fine. Hope you enjoy 🙂

      • — Jenn on September 8, 2015
      • Reply
  • Perfect and easy! It would be fun to try different add-ins.

    • — Jamie on June 30, 2015
    • Reply
  • Why can’t milk or milk/butter combo substitute for heavy whipping cream? I’d really love to make these with my son but don’t have any in the house and hate to go to the store just for it. Thanks!

    • — Ursula on January 28, 2015
    • Reply
    • Hi Ursula, Milk will work but the scones won’t be as rich and tender.

      • — Jenn on January 28, 2015
      • Reply
  • Thank you, again, for this scone recipe. I baked it with my kids again this morning and we absolutely love it! It turns out perfect every time, even with an inexperienced baker like me.

    • — Chrissy on November 16, 2014
    • Reply
  • Can I make the dough ahead of time, cut it into shape and refrigerate to bake the next morning?

    • — PRMom on November 3, 2014
    • Reply
    • Yes, definitely.

      • — Jenn on November 3, 2014
      • Reply
  • I made these to bring to work and I never actually got to eat one because they were gone in minutes. I heard nothing but rave reviews from my coworkers and got a few recipe requests. Someday I will make these again and taste one for myself; seems obvious that they are fabulous!

    • — Sandy on July 4, 2014
    • Reply
  • My boss gave me her scone recipe that I am sworn to not reveal…however, she doesn’t think it is a real scone recipe if it has an egg in it.
    I prefer, rather than the heat of my hands having an impact on the dough, using a pastry blender to mix the butter and flour. A while back either I got very tired, or discovered my cream had expired…so I put the flour butter mixture (no egg) into a zip lock in the fridge…where it stayed for 2-3 weeks. And when I finally got around to making them (I figured it would be an experiment, with low expectations), I also figured since I was experimenting…why not…and I used a large cookie scoop and plopped them on the cookie sheet…(on a silpat) and then patted them down before brushing with cream and sprinkling with sugar. Came out fine!

    • — robin on March 8, 2014
    • Reply
  • I love these scones. They are light but still substantial. I like to use the mini-chocolate chips so you get a little chocolate in each bite.

  • My family loves these scones. The only change I made to the recipe was to substitute mini chocolate chips in place of regular chips. Mouth watering!

    • — Sandra on March 10, 2013
    • Reply
  • Looks great! Love the site!

    • — Amy on August 17, 2012
    • Reply
  • I have been looking for a good scone recipe and I like the hint about the cake flour. All scones are not made alike.

    • — Lucy Schwartz on June 26, 2012
    • Reply
  • I have always wanted to try scones..I am glad I did these were delicious and easy to make. My brother in law loves scones and he enjoyed these. I’m glad I tried them.

    • — Sally Davenport on June 20, 2012
    • Reply
  • These are on the list of things to bring to our breakfast meeting. Can’t wait!

    • — Tessa on May 16, 2012
    • Reply
  • I was on a hunt for a good chocolate chip scone recipe and tried several different versions – these were the clear winner. Fluffy, moist, melt in your mouth scones!

    • — Shelley Thomas on May 15, 2012
    • Reply
  • I used to love munching on freshly baked scones when I worked in a coffee shop in my 20’s. This brings me way back! I will have to give this recipe a try. But, since I’m a nut lover, I’ll also have to throw in some chopped pecans for a great crunch amid all that sweetness.

    • — Sherrie on May 15, 2012
    • Reply
  • These scones look fabulous and easy. My kids will love them! Thanks for sharing!

    • — Heather on May 15, 2012
    • Reply
  • Made these once and loved them, definitely going to make them again! Highly recommended (but much easier in a food processor!!)

    • — Eliana G on May 15, 2012
    • Reply
  • My family and I love scones, I made these for them and they were gone before they were fully cooled. Gonna make them again,

    • — Kayla on May 15, 2012
    • Reply
  • Wow! These were fantastic! I made them for Easter breakfast. My son loved them. He asked me the next day what happened to them. I had taken them to work and they were gone in a flash ! I have some baking now. Thanks so much for the recipe.

    • — kathleen on April 15, 2012
    • Reply
  • your daughter is so cute! must try these

  • Made my 2rd batch of these tonight at the request of my son. Dropping them off to him at college. Used dried cherries instead of chocolate chips and they are D-licious!

    • — Julie Backas on March 11, 2012
    • Reply
  • These are fantastic! I have made them several times. They just melt in your mouth if you eat them still warm from the oven.

    • — Tonya J Day on March 8, 2012
    • Reply
  • FINALLY, a recipe to use up my cake flour. 😀

    • — Lynsy on March 6, 2012
    • Reply
  • This recipe is perfect when looking for alternative to the traditional chocolate chip cookie.

    • — Kyle on March 6, 2012
    • Reply
  • Oh my goodness, these look delicious! Hopefully I can try them soon…

    • — Hanna Hutcheson on March 5, 2012
    • Reply
  • Can these be made the night before?

    • — Donna Soriano on March 4, 2012
    • Reply
    • Hi Donna, These are really best enjoyed fresh out of the oven. Sorry!

      • — Jenn on March 4, 2012
      • Reply
  • I’ve never had them with chocolate chips before but I wasn’t disappointed. Still uncertain with St. Pat’s coming up if I can go without or back to the staple with berries. You may have ruined me forever

    • — Meghan Finley on March 4, 2012
    • Reply
  • Baking is not my forte’ – I never have any luck with it. BUT these scones were easy to make and delicious! They were a hit with the kids and the adults. We had surprise visitors who raved about how good they were. THANK YOU!

    • — Chrissy on March 4, 2012
    • Reply
  • These scones were soo good right out of the oven.
    I always keep heavy cream in the refrigerator just for good eats like this. Cream lasts longer than most folks think especially towards the back.

  • I love scones! I’m going to make mine with cinnamon chips.

    • — crystal heckel on March 2, 2012
    • Reply
  • These are going to be made this weekend. Fabulous!

    • — Heather on March 2, 2012
    • Reply
  • Took these to work and everyone wanted the recipe!

    • — Cindy Nelson on March 1, 2012
    • Reply
  • Very good scone recipe. My daughters (ages 12 and 8) beg me to make these. Definitely a favorite in our house!

    • — Lisa on March 1, 2012
    • Reply
  • I have never made scones and always wanted to – thanks for the inspiration!

  • I have made these scones a few times now and normally I’m not a scone person, but these were the best! Very tender and with just the right amount of sweetness from the chips! Love them,

    • — Marissa Pacelli on March 1, 2012
    • Reply
  • Haven’t tried this yet, but they look so good! I certainly want these for breakfast!

    • — Elaine on March 1, 2012
    • Reply
  • I have never made scones…..I don’t think I have ever eaten them either…But, I am seriously considering giving these a try, they look tender and sound sweet and with chocolate how could you go wrong!?!?!?! 🙂

  • Love scones! Best thing to have with a cup of good coffee. Bet they would be great with a few white choc. bits added as well!

  • I made these last weekend. They were so delish right out of the oven! Thanks for all of the great recipes! 🙂

    • — Erin on March 1, 2012
    • Reply
  • This looks so YUMMY! Can not wait to try them….

    • — Karie on March 1, 2012
    • Reply
  • Are they bad if made with regular flower, or just not as amazing?

    • — Eliana on March 1, 2012
    • Reply
    • Eliana, They’ll still be good, just not as tender.

      • — Jenn on March 1, 2012
      • Reply
  • Can’t wait to try these this weekend. Always looking for good scone recipes.

    • — Jen on March 1, 2012
    • Reply
  • We LOVE scones, they are so easy to make and so much cheaper than buying them and this recipe is a keeper!! Thanks!

  • Interesting. I do not use egg in mine (allergic to same) and use buttermilk, so mine are little more like biscuits.

    • — Karen on March 1, 2012
    • Reply
  • I’m a scone lover, but never attempted to make them. Two things made me try your recipe. First, what you wrote about what a perfect scone should be, totally agree with you. Second, your recipe looked so easy. I want to thank you so much for sharing this recipe, they were PERFECT! I’m using this as my basic recipe for different flavors.

    • — Karma on January 4, 2012
    • Reply
  • I’ve never been successful with baking; however, this looked pretty easy, so I thought I’d give it a try. I made a beautiful mess in the kitchen and was feeling rather proud of myself when I put them in the oven – until I realized I forgot to sprinkle the sugar on top. I buy in bulk, so I had my sugar in a little plastic bag and waas opening the oven and frantically trying to sprinkle the sugar without letting too much heat out, not realizing I was resting the bag on the oven door – which, of course, put a hole in the bag and sugar went everywhere in the oven. I was ready to cry! But, aside from the drama, they turned out AMAZING! This is the first baking item I am going to be proud to share. Thank you so much!!

    • — Wendy Lind on November 29, 2011
    • Reply
  • So, so good! I made these this morning- they were perfect for a chilly November morning. I thank you, and so does my husband.

  • Most amazing scones ever! More tender and flaky than any other scones I’ve tried. Thank you thank you thank you!

    • — Kathy on November 2, 2011
    • Reply
  • I love scones and chocolate chip are my favorite. They looked like they are baked to perfection!

  • Thanks for a “hand-made” recipe…I find baking therapeutic to begin with, so this is right up my alley! I have a feeling these will disappear quickly at my house, as well. P.S. Your daughter is adorable! 🙂

    • — Cynthia on October 31, 2011
    • Reply
  • These are delicious (and pretty easy to make)! Terry said they are the best scones he has ever had 🙂

    • — Kelly on October 29, 2011
    • Reply
  • Hi Sarah, Thanks so much for your comment! I’ve never baked on wax paper but you could just use a lightly greased baking sheet. The parchment is just for easy clean up. Hope you enjoy the scones. They are a definite favorite at my house!

  • I love scones! Definitely will be trying these 🙂

  • Hi! These look amazing, I cannot wait to try them. Maybe this Saturday morning! I’ve been baking a ton lately and there have been a few recipes that call for parchment paper and I’m wondering if I can substitute wax paper? I’ve never tried it because I’m afraid it will melt on my cookie sheet, but parchment paper is a little expensive…

    • Wax paper won’t melt onto your pans, I use it all the time…

      • — Char on March 2, 2012
      • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.