Chocolate Chip Scones
Sweet, tender, and buttery with morsels of melted chocolate within – children (and grown-ups!) absolutely love these chocolate chip scones.
Sweet, tender, and buttery with morsels of melted chocolate within – children (and let’s not forget husbands) absolutely love these chocolate chip scones. They’re wonderful served warm out of the oven, especially on a lazy weekend morning when you feel like spoiling everyone.
This recipe is a variation on my 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.
How To Make Chocolate Chip Scones
As you can see, I use cake flour to make these scones. Cake flour is a finely milled, delicate flour with a low protein content that makes ultra-tender scones. It is sold right near the all-purpose flour in most supermarkets and is worth adding to your pantry for sure.
Begin by combining the dry ingredients in a large bowl, then whisk to blend.
Add the pieces of cold butter.
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.
Stir in the chocolate chips.
Combine the cream, egg and vanilla in a small bowl.
Whisk to blend.
Make a well in the center of the flour mixture and add the cream mixture.
Stir with a rubber spatula until blended.
When the dough comes together, dump it onto a work surface dusted with flour. It should be sticky.
Gently knead the dough into a ball.
And then press it into a flat circle about 3/4-inch high.
Cut the circle into 8 wedges.
Transfer the wedges to prepared baking sheet, then sprinkle with course sugar.
Bake for 12-15 minutes, until lightly golden and firm to the touch.
Serve scones warm out of the oven.
Chocolate Chip Scones
Sweet, tender, and buttery with morsels of melted chocolate within – children (and grown-ups!) absolutely love these chocolate chip scones.
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 granulated 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
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a large bowl, whisk together cake flour, salt, baking powder and granulated sugar. Add the 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 the chocolate chips.
- In a small bowl, whisk together 2/3 cup heavy cream, the egg and the vanilla. Make a well in center of dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky. If it seems dry, add the remaining 2 tablespoons of cream.
- Dust a work surface lightly with flour, then dump the sticky dough on top. Knead very gently a few times until the dough comes together into a ball, sprinkling more flour as needed if the dough is too sticky to work with. Press the dough into a circle about 3/4-inch high, then cut into 8 wedges. Transfer the wedges to the prepared baking sheet, and then sprinkle evenly with the demerara sugar. Bake for 12 to 15 minutes, until the scones are lightly golden and firm to the touch. Serve warm.
- 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.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Place the dough wedges 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.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 scone
- Calories: 364
- Fat: 20 g
- Saturated fat: 12 g
- Carbohydrates: 44 g
- Sugar: 16 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 217 mg
- Cholesterol: 70 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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I’ve made this recipe multiple times and never had it NOT turn out. Both my kids love these and so do the adults! I have made with both mini chocolate chips and regular. The bigger chips are better. I have sprinkled with both turbinado sugar and regular sugar. The regular is preferred because it’s not as big of crystals. I have also forgotten the sugar topping, which definitely adds some necessary sweetness so don’t try that! I have also made these for guests, with many requests for the recipe. I used to think scones were difficult to make; however, I’d now suggest trying these to anyone.
These are YUMMY! Soft and tender, wonderful with a cup of tea. I used a 3.5 ounce bar of Cadbury chocolate (chopped into small pieces) instead of chocolate chips.
I will never buy another scone again! These are easy to pull together quickly enough in the morning to satisfy the demands of a 3 year old. They are crumbly, tender and delicious! I used mini chips as another person recommended, but large ones would also have been fine.
I made this twice back to back and both times the dough was soooo sticky I wound adding upwards of 1/2 cup to 1 cup of flour to make it workable. I’ve had success with all of your recipes, not sure what I did wrong here. Your blog shows a photo of “heavy whipping cream” and I used “heavy cream.” Could this be the issue?
Sorry to hear you had a problem with these! Heavy cream and heavy whipping cream are really interchangeable, so that shouldn’t cause a problem. Did you make any other adjustments to the recipe?
Absolutely delicious..froze them a week ahead as instructed and baked an additional minute or two. I think the cake flour makes them so tender. Jenn, this is the only scone recipe I will make from now on.
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!
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.
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. 🙂
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.
These were delicious! Is it better to freeze the scones before baking or after baking?
Hi Josephine, I’d freeze them before if possible. 🙂
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!
Can i use blueberries instead of chocolate chips?
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.
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.
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!).
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!
Hi Amy, For a denser scone, use all-purpose flour. 🙂
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.
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.
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!
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. 🙂
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
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.
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.
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.
Can I make these with Gluten-Free Flour?
That should work, Ana. Please lmk how they turn out!
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.
Best scone recipe ever! And super simple to make. I’ve made it several times and it has come out perfectly every time.
Hi! I don’t have raw sugar. Can I substitute with granulated sugar ? If so , what amount is needed. Thank you!
Sure, Molly – I’d use about 2/3 as much.
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!!
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!
Hi Sandy, I replace 2 tablespoons of flour with cornstarch – works great!
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!
Yay! ?
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.
Sorry I’m probably too late to reply, Annie – but yes you can cook them at the same temp.
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
Definitely– hope you enjoy!
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!
good old Rumford baking powder…what would we do without it
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?
Hi Carrie, I’d keep the dry ingredients on standby– you’ll be happy you waited!
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!!
I forgot to add a rating!
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!
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!
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 🙂
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.
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!
Hi Abbie, Yes, that should work just fine. Hope you enjoy 🙂
Perfect and easy! It would be fun to try different add-ins.
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!
Hi Ursula, Milk will work but the scones won’t be as rich and tender.
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.
Can I make the dough ahead of time, cut it into shape and refrigerate to bake the next morning?
Yes, definitely.
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!
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!
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!
Looks great! Love the site!
I have been looking for a good scone recipe and I like the hint about the cake flour. All scones are not made alike.
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.
These are on the list of things to bring to our breakfast meeting. Can’t wait!
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!
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.
These scones look fabulous and easy. My kids will love them! Thanks for sharing!
Made these once and loved them, definitely going to make them again! Highly recommended (but much easier in a food processor!!)
My family and I love scones, I made these for them and they were gone before they were fully cooled. Gonna make them again,
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.
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!
These are fantastic! I have made them several times. They just melt in your mouth if you eat them still warm from the oven.
FINALLY, a recipe to use up my cake flour. 😀
This recipe is perfect when looking for alternative to the traditional chocolate chip cookie.
Oh my goodness, these look delicious! Hopefully I can try them soon…
Can these be made the night before?
Hi Donna, These are really best enjoyed fresh out of the oven. Sorry!
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
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!
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.
These are going to be made this weekend. Fabulous!
Took these to work and everyone wanted the recipe!
Very good scone recipe. My daughters (ages 12 and 8) beg me to make these. Definitely a favorite in our house!
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,
Haven’t tried this yet, but they look so good! I certainly want these for breakfast!
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! 🙂
This looks so YUMMY! Can not wait to try them….
Are they bad if made with regular flower, or just not as amazing?
Eliana, They’ll still be good, just not as tender.
Can’t wait to try these this weekend. Always looking for good scone recipes.
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.
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.
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!!
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!
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! 🙂
These are delicious (and pretty easy to make)! Terry said they are the best scones he has ever had 🙂
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…