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.
My Recipe Videos
Chocolate Chip Scones
- 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)
- 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.
- 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.