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Chocolate Chip Scones – moist and tender scones that are filled with chocolate chips. They have a crumbly outside with a soft center that makes them absolutely delicious! Perfect for breakfast or a snack anytime.
For the longest time I always thought scones were these dry and tough things that were kind of tasteless. Well, that was until I decided to make my own and learn I was all wrong! It just happened that the bakery ones I tried were not good, they weren’t actually representative of what scones are like.
A good scone is moist, tender, soft, and really good. It is kind of like a Chocolate Chip Muffin combined with a Chocolate Chip Cookie, that you get to have for breakfast.
If you have never made scones before because you were intimidated by them, don’t worry they are much easier than you think to make! There are a couple of big tips that you can follow, and then you will have the perfect scones every time! Cold ingredients and not overworking the dough are the keys to success when making scones.
Are Scones And Biscuits The Same
No, they are close, but they are not the same. Scones are believe to have originated in Scotland and are very popular to this day in Britain. They have changed shape and how they are prepared over the years, but are now a common convenience food you can find in most stores.
Part of my family is from England, so when I was growing up, we always had scones served with clotted cream. You can find it in some specialty stores in the states now, but these scones are so good on their own I didn’t even try to find it.
What’s In Chocolate Chip Scones
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Chocolate Chips
- Butter
- Heavy Cream
- Egg
- Vanilla Extract
How To Make Chocolate Chip Scones
- In a large bowl mix together the flour, sugar, baking powder, and salt until it is well blended.
- Use a box grater to grate your butter. You can put this in the freezer for a few minutes after it is grated to get it nice and cold again.
- Add butter to the flour mixture and use a pastry cutter to cut in the butter and have the mixture come together with pea-sized crumbs. Place in the fridge while you measure the next ingredients.
- In a separate bowl whisk together heavy cream, egg and vanilla until nice and smooth.
- Pour the heavy cream mixture and chocolate chips into the flour mixture and gently mix until everything appears to be blended and moist.
- Turn batter onto a lightly floured surface and use your hands to work the dough into a ball. If it is too sticky add a tiny bit more flour. If it is very dry, add a tablespoon more of heavy cream. Press the ball into an 8-inch disk that is about 1 inch thick.
- Use a sharp knife to cut the disk into 8 wedges.
- Place the wedges onto a lined baking sheet and brush with the remaining heavy cream. Sprinkle each scone with a little bit of sugar. Put the baking sheet in the fridge for 15 minutes while you preheat the oven.
- Bake scones for 20-22 minutes until the edges and top are lightly golden brown. Remove from the oven and let them cool for at least a few minutes before serving.
How To Store Scones
Scones are their best the day you make them. So if you can, you really want to make and serve them the same day. But they can be kept in an airtight container for up to 2 days at room temperature. After that they will just not taste like you want and will dry out quickly.
The other option is to freeze scones. And there are a couple of ways you can do this that work well.
- You can freeze the scones before you bake them. After you cut them, arrange on a baking sheet and freeze. Once they are completely frozen, you can put them in a food storage bag and freeze for a month. When you are ready to bake remove them from the freezer and let them thaw on the counter for 1-2 hours. Then brush with cream and bake. You may need to add a couple minutes to the baking time.
- You can freeze already baked scones. Place the baked scones on a baking sheet and freeze. Once they are completely frozen you can put them in a food storage bag and freezer for a month. When you want to eat them, remove and let thaw on the counter before serving.
The Secret To The Best Scones
The real secret is to not overwork the dough. This is very similar to when you are making Buttermilk Biscuits. The less you work the dough, the more tender, flakey and delicious your scones are going to be. If you end up with tough and dry scones, over working the dough is often the reason why.
You want to use COLD ingredients when you make this. The more you work the dough, the more you warm up the butter. That means it will melt faster and not give you that tenderness throughout your scone. So use a pastry cutter to work the dough, instead of your hands!
Also one tip that I think makes a huge difference is to put the scones in the fridge for 15 minutes before baking. If you happen to work it too much, this just helps get everything cold again.
More Tasty Breakfast Recipes
- Monkey Bread Muffins
- Breakfast Tacos
- Chocolate Pancakes
- Orange Julius
- Cinnamon Roll Pancakes
- Chocolate Chip Coffee Cake
- Blueberry French Toast Bake
Chocolate Chip Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup chocolate chips
- 1/2 cup cold butter
- 2/3 cup + 2 Tablespoons heavy cream, divided
- 1 whole large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling
Instructions
- In a large bowl mix together the flour, sugar, baking powder, and salt until it is well blended.
- Use a box grater to grate your butter. You can put this in the freezer for a few minutes after it is grated to get it nice and cold again.
- Add butter to the flour mixture and use a pastry cutter to cut in the butter and have the mixture come together with pea-sized crumbs. Place in the fridge while you measure the next ingredients.
- In a separate bowl whisk together 2/3 cup heavy cream, egg and vanilla until nice and smooth.
- Pour the heavy cream mixture and chocolate chips into the flour mixture and gently mix until everything appears to be blended and moist.
- Turn batter onto a lightly floured surface and use your hands to work the dough into a ball. If it is too sticky add a tiny bit more flour. If it is very dry, add a tablespoon more of heavy cream. Press the ball into an 8-inch disk that is about 1 inch thick.
- Use a sharp knife to cut the disk into 8 wedges.
- Place the wedges onto a lined baking sheet and brush with the remaining heavy cream. Sprinkle each scone with a little bit of coarse sugar. Put the baking sheet in the fridge for 15 minutes while you preheat the oven.
- Preheat oven to 400º F.
- Bake scones for 20-22 minutes until the edges and top are lightly golden brown. Remove from the oven and let them cool for at least a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Those would be so perfect with my morning coffee. I have to give them a try.
I am going to need several of these beauties with my coffee this week. Chocolate is always a good idea!
I would like to wake with these scones. They look so inviting!
This sounds like the perfect breakfast treat! SO YUMMY!
WOW! These are absolutely fabulous!! A wonderful breakfast treat!
I wasn’t a scone fan either until I found this recipe. The texture is perfect.