Chocolate chip scones are exactly what your coffee or tea needs in the morning! These buttery, flakey scones are slightly sweet, tender and delicious!
I have been making these chocolate chips scones for years! They are a favorite with my kids and I have the sweetest memories associated with these scones. When my kids were little, they would pull up chairs to “help” me with the dough. While I would flatten my dough, they would try to discreetly gather the edges of the dough to munch on while I shaped the scones. I never minded, these treats were for them anyway. Eventually, the kids got too busy to watch me bake. But they still get excited whenever they see these chocolate chips scones.
How To Make Chocolate Chip Scones
Scones are one of the easiest things to make! If you aren’t familiar with scones, scones are almost biscuit-like pastries that are made with flour, milk, cold butter and any add-in you may want. Scones are slightly sweetened and can be served with a glaze or without. They are buttery and flakey and are perfect with coffee or tea.
To start, I combine flour, sugar, baking powder and a touch of salt in a large bowl. I then cut in COLD butter. That is important. For the flakiest scone, your butter needs to be cold. This will keep your scones for spreading and will create little pockets of steam that will cause your dough to rise. I cut the butter in with a pastry cutter, but two knives or two forks will work just fine.
WHERE IS CHOCOLATE CHIP SCONES RECIPE?
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I add mini chocolate chips to the batter followed by heavy cream. I stir the batter with my hands because I think it’s easiest. But the dough is very sticky. If you use your hands, make sure you use well-floured hands and stir JUST UNTIL COMBINED. The heat from your hands will warm the butter which will cause your dough to be tough and not as flakey.
Tips On Baking Chocolate Chip Scones
Make sure that your surface and your hands are well floured, as the dough is very sticky. As mentioned above, stir the dough just until combined.
If your dough is too crumbly, add in a little more cream until the dough comes together.
Milk, half and half or even buttermilk may be used in place of the heavy cream.
Pat your dough into a circle. I like to use a floured biscuit cutter for my dough, but, you will notice in this Maple Butterscotch Scone Recipe, Lemon Strawberry Scones and these Orange Scented Chocolate Chip Scones, I cut them into wedges and then place them in the freezer so that they retain their shape during baking.
For a simple glaze, combine milk, softened butter, and powdered sugar and drizzle over the scones.
Scones can be kept in an airtight container for up to a week if unglazed. They can be kept 2-3 days if glazed.
- 3 1/2 cups flour
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 12oz bag mini chocolate chips
- 1 cup heavy cream
- Preheat oven to 400. Lightly grease baking sheets and set aside.
- In a large bowl, combine flour, sugar, baking powder and salt. Add in cubed butter and cut in with a pasty cutter or two knives until the mixture resembles coarse crumbs. Add chocolate chips and cream. Mix with fingers just until blended.
- Pour out your dough onto a floured work surface. Gently pat dough into a large, flat circle. Using a cookie or a biscuit cutter, cut out scones and place on baking sheet, reworking dough as you go.
- Bake for 10 minutes or until edges are just slightly brown. Remove scones to a cooling rack.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 241 Total Fat 14g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 4g Cholesterol 26mg Sodium 220mg Carbohydrates 29g Fiber 1g Sugar 14g Protein 3g