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.
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Highlights of this Chocolate Chip Scones Recipe:
This easy Chocolate Chip Scones Recipe is a delicious way to enjoy a classic scone. This recipe combines simple ingredients to create a moist and tender scone. The chocolate chips add richness to the scones, and the toasted pecans add a nice crunch, making them perfect for a morning treat or an afternoon snack. Furthermore, the recipe is simple to prepare and can be made in just a few minutes. They also freeze well, so you can always have a fresh scone. These scones are best served warm, with a cup of Cocido Quemado or coffee.
Ingredients
Note: The full instructions are provided in the recipe card below.
- All Purpose Flour: It gives structure and texture to the scones.
- Cornstarch: It helps create a tender and crumbly texture.
- Chocolate Chips: They add a bit of sweetness and richness. I use Bittersweet chocolate chips, but you can use any chocolate chips.
- Eggs: Provides lift, flavor, color, and structure.
- Sugar: For this scone dough, I use ½ cup of sugar. Feel free to reduce the amount slightly, but keep in mind that the flavor and texture of the scones will change slightly. Brown sugar also works in this scone recipe. If using brown sugar, whisk it into the wet ingredients to remove any lumps.
- Heavy cream or buttermilk: High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
- Eggs: Bring your eggs to room temperature before mixing them into your scone batter for optimal results.
- Butter: Use unsalted butter to control the taste of the scones.
- Baking powder: Helps create a rise in the scones.
- Salt: A pinch of salt balances the flavor profile.
- Clear Vanilla: Pure vanilla extract can be used instead of clear vanilla. I love using this Clear Vanilla; the scent is nostalgic and comforting.
Camila Made Tip: If you’re a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
Tools You'll Need
- Large Mixing Bowl
- Measuring Cups and Spoons
- Liquid Measuring Cup
- Whisk
- Food Processor or Pastry Cutter
- Long Chef's Knife
- Parchment paper or Silicone baking mat
- Bench Scraper
- 18'' x 13'' Rimmed baking sheet
- Chef's knife
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.
Substitutions
- Flour: While all-purpose flour is the most common, you can get creative with whole wheat or other types of flour.
- Cornstarch: All-purpose flour can be used instead of cornstarch.
- Sugar: You can use light brown sugar or a combination instead of granulated sugar.
- Chocolate Chips: Choose from chocolate chip styles; this recipe for Chocolate Chip Scones features Bittersweet chocolate chips. Feel free to try mini semisweet chocolate, white chocolate chips, dark chocolate chips, milk chocolate chips, butterscotch chips, semi-sweet chocolate chips, or a combination. For gooey chocolate centers, use a three-quarter cup (or even a full cup) of chocolate.
Variations
- Buttermilk Chocolate Chip Scones: Replace the cream in this recipe with buttermilk.
- Chocolate Chip Scones without Eggs: Omit the eggs and increase the cream or buttermilk to 1 cup.
- Scones
- Lemon Blueberry Scones
- Pumpkin Scones with Pumpkin Glaze
- Maple Whole Wheat Scones
- Whole wheat Banana Scones
- Whole Wheat Blueberry Scones with Honey Glaze
How to Serve
Serve these homemade Chocolate Chip Scones alone or with a hot cup of coffee.
How to Store & Reheat
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.
Make Ahead
Chocolate Chip Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Chocolate Chip Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
How to Freeze
Chocolate Chip Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze Chocolate Chip scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months.
Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
Tips for Making The Best Chocolate Chip Scones
- Heavy cream or buttermilk: High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
- Keep it cold: If, at any point, the butter begins to melt into the flour mixture, place the entire bowl in the freezer for a few minutes.
- Frozen Butter: Cold butter yields flaky, delicious layers, so it's best to chill butter in the freezer before incorporating it into the dough. Cold butter creates steam as the water evaporates in the oven, which helps trap air and create layers.
- Don't overmix the dough: Mix the scone dough until it comes together to avoid a tough finished product. You want to see lumps in the dough; overworking the dough makes the scones tough.
- Refrigerate the dough: Keeping the dough cold is the key to great scones. Once the scones are shaped, place them in the fridge for 15 minutes to keep them from over-spreading in the oven while baking.
- Try add-ins: This easy scones recipe is versatile and forgiving, so feel free to use any fresh or dried fruit you like. These scones are great for chopped dried dates, apricots, apples, or chocolate chips. Lime or orange zest for the lemon if you’re looking for a different zing, and you can even sprinkle some coarse sugar over the top for an extra crunch. If flour, butter, and milk ratios stay the same, you can take liberties with the add-ins; make sure they’re not too wet.
- Brush with cream: While many pastries call for an egg wash, heavy cream will lend a less shiny and even golden brown color while allowing for a tall rise.
- Use a rich binding liquid: This recipe calls for heavy cream, but heavy cream, half-and-half, buttermilk, and full-fat coconut milk are great substitutes. The added fat makes for a tender crumb with crisp corners.
- Keep the ingredients chilled: Butter adds richness and flavor to scones and plays a crucial role in their structure. Keep the butter frozen before mixing for the flakiest scones, and chill the dough again before baking.
- Add your favorite spices: Cinnamon, nutmeg, etc.
FAQ
Why don't Scones rise?
Scones may not rise if the baking powder has lost potency; check the expiration date before using.
How to Prevent the Scones from Overspreading?
Keeping the dough cold is the key to great scones. Once the scones are shaped, place them in the fridge for 15 minutes to keep them from over-spreading in the oven while baking.
My scones turned out dry and crumbly. What did I do wrong?
Overmixing the dough can lead to dry and crumbly scones. Be sure to mix the dough just until combined, and don't overwork it. You can add more heavy cream if the dough seems too dry.
The scones are too sweet for my taste. Can I reduce the sugar?
You can certainly reduce the amount of sugar if you prefer less sweetness. Experiment with reducing the granulated sugar in the dough, but remember that it may affect the texture and browning of the scones.
The scones took longer to bake than the suggested time. What should I do?
Ovens can vary, so your scones may need a few extra minutes to bake. Continue baking until golden brown, and a toothpick inserted into the center comes out clean or with just a few crumbs.
My scones came out uneven in size. How can I make them more uniform?
When cutting the dough into wedges, use a ruler or bench scraper to measure and ensure even portions. This will help the scones bake more evenly.
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.