This chocolate chip scones recipe is easy to follow and has delicious results! The scones are soft and tender, with just the sweetness from the bittersweet chocolate chips.
The key to making this recipe is to use good quality chocolate chips and to be careful not to over-mix the dough. This recipe for chocolate chip scones is sure to become a family favorite!
For more Recipes for Scones, check out these Scones, Lemon Blueberry Scones, Pumpkin Scones with Pumpkin Glaze, Vanilla Scones, Maple Whole Wheat Scones, Whole wheat Banana Scones, and Whole Wheat Blueberry Scones with Honey Glaze.
How to Make Chocolate Chip Scones
Note: The full instructions are provided in the recipe card below.
In a food processor, pulse flour, cornstarch, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter, two forks, or with your hands). Toss in the chocolate chips and pecans.
In a medium mixing bowl, whisk together heavy cream, eggs, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until combined.
Turn the dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don’t worry if it’s sticky. If the dough is dry, add 1 tablespoon of heavy cream.
Shape it into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges.
Transfer the wedges to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy bread as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking. Meanwhile, preheat the oven to 400ºF.
Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 18–20 minutes until golden brown. Remove the Chocolate Chip Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Related Recipes:
- Vanilla Scones
- Pumpkin Scones
- Whole Wheat Banana Scones
- Whole Wheat Blueberry Scones
- Lemon Blueberry Scones
📖 Recipe
Easy Chocolate Chip Scones
Tools
Ingredients
- 369 g (3-¾ cups) all-purpose flour , spooned into a measuring cup and leveled with a knife
- 30 g (¼ cup) cornstarch
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- ½ cup granulated sugar
- 226 g (2 sticks ) cold unsalted butter, cut into ½-inch pieces
- 8 ounces (1- ½ cups) Bittersweet chocolate chips such as Ghirardelli
- 1 cup toasted pecans or walnuts chopped
- 4 large eggs
- 1 cup heavy cream or buttermilk
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 1 tablespoon turbinado sugar
Instructions
For the Chocolate Chip Scones:
- In a food processor, pulse flour, cornstarch, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter, two forks, or with your hands). Toss in the chocolate chips and pecans.
- In a medium mixing bowl, whisk together heavy cream, eggs, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until combined. Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don’t worry if it’s sticky. If the dough is dry, add 1 tablespoon of heavy cream.
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
- Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 18–20 minutes until golden brown.
- Remove the Chocolate Chip Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Notes
- To store: The Baked Chocolate Chip scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: Place the Scones in the microwave until heated through, about 5 to 8 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
