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Hi Bold Bakers!
I’m all about traditional recipes done the traditional way but have you ever had for yourself a Chocolate Chip Scone? They are the perfect balance of flaky and crumbly on the edges and soft and tender in the center. The pop of rich, sweet flavor from the chocolate chips scattered throughout the buttery scone is just the best. My quick Chocolate Chip Scones are so easy to make and so satisfying to eat that I am going to boldly declare these a new classic!
Choosing Chocolate Chips
For my Easy Chocolate Chip Scones, just regular, semi-sweet chocolate chips are my favorite. You can use bittersweet or milk chocolate chips if you prefer either of these flavors.
Also, your favorite chocolate bar, chopped into small chunks, would also work well in these scones.
What You Need To Make Chocolate Chip Scones
- A parchment-lined baking sheet
- Two mixing bowls
- A whisk
- A pastry blender
- A pastry scraper
- A floured surface for kneading
- A 2 ¾ inch round biscuit cutter
- A pastry brush
How To Make Chocolate Chip Scones
If you’ve ever made a scone before, this will be very easy — but here’s a secret: even if you haven’t, it’ll still be very easy! Here’s what you’re getting yourself into (and don’t forget to get the full recipe with measurements, on the page down below).
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together.
- Cut cold butter into the flour mixture until the mixture resembles a coarse meal.
- Stir in chocolate chips.
- In a separate bowl, whisk egg, milk, and cream until well blended and pour into the flour mixture.
- Stir quickly until the dough just starts to hold together.
- Dump the dough onto a floured surface and knead just a few times to create a smooth dough.
- Pat dough to a 1-inch thickness, cut out circles with your biscuit cutter, and place on the prepared baking sheet.
- Place the tray in the refrigerator for 15 minutes to allow the dough to firm up.
- Brush the tops of the scones with the milk for glazing and bake for 35-40 minutes, or until tops are golden and they sound a bit hollow when tapped.
How To Store Chocolate Chip Scones
Store these Easy Chocolate Chip Scones in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 2 months. Defrost in a warm oven (300°F/150°C).
Gemma’s Pro Tips For Making Easy Chocolate Chip Scones
- Use Cold Butter! Make sure your butter is very cold (or frozen) before mixing into your flour to make the flakiest scones!
- Mix just until the dough comes together and it’s okay to see a few small chunks of butter in the dough.
- Any shape is fine! If you don’t have a round biscuit cutter or prefer not to have any scraps, you can cut your scones into triangles or squares.
- Give it a rest! Let the cut scones chill in the fridge for a full 15 minutes before you bake them for scones with the best rise, shape, and texture. Use this time to tidy up the kitchen!
Make-Ahead Tip! The scone dough can be made, cut, and frozen before baking for effortless, fresh scones anytime! Freeze scones on a parchment-lined baking sheet and then transfer them to an airtight container for up to 2 months. When you are ready to bake the scones, defrost them on a parchment-lined baking sheet while your oven preheats. Glaze with milk and bake for 35-40 minutes, or just a few minutes longer if need be.
Make More Scones!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Easy Chocolate Chip Scones Recipe
Ingredients
- 3 ½ cups (18oz/497g) all-purpose flour
- ¼ cup (2oz/60g) granulated sugar
- 5 teaspoons baking powder, leveled
- 1 generous pinch of salt
- ½ cup (4oz/115g) cold butter, finely diced
- 1 ¼ cups (7 ½ oz/213g) semi-sweet chocolate chips
- 1 egg
- ¾ cup (6floz/170ml) whole milk
- ¼ cup (2floz/57ml) heavy cream
- Milk for glazing
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, sugar, baking powder, and salt together.
- Cut cold butter into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse breadcrumbs. Stir in chocolate chips.
- In a separate bowl, whisk egg, milk, and cream together and pour into the flour mixture. Stir quickly until the dough just comes together.
- Transfer dough onto a floured surface and knead a few times just until a smooth dough is formed.
- Pat dough into a thickness of a generous 1 1/2 inch, cut out circles with your biscuit cutter, and place on the prepared baking sheet.
- Place the tray in the refrigerator for 15 minutes to allow the dough to firm up.
- Glaze the tops of the scones with the milk and bake for 35-40 minutes, or until tops are golden and they sound a bit hollow when tapped.
- Let cool on the baking sheet for a few minutes and then transfer onto a wire rack to finish cooling. These scones are delicious on their own, and also wonderful with jam! Don't forget the Irish tea!
- Store fully cooled scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Defrost in a warm oven (300°F/150°C).
I’ve actually been making Chocolate Chip Scones for many years. I use mini chocolate chips — now with my husband, I make them gluten free. When I brush the scones, I sprinkle turbinado sugar on top. During the holidays, I substitute store bought egg nog for the cream for Egg Nog Chocolate Chip Scones.
I have a question, can I use whole milk instead of heavy cream? I’m afraid that might be to much milk, but it’s what I’ve got right now.
Thank you!
I made these with coconut milk instead of regular whole milk. I still used the heavy cream since I had some on hand but I was just out of milk and substituted it. To amp up the coconut flavor I added some shredded coconut with the chocolate chips and it turned out great! Thanks for sharing this recipe!
Can I substitute extra sugar instead of choc chips. If yes how much. Thank u
Hi gemma
Can i use flaxmeal instead of the egg?
By heavy cream do you mean whipping cream?
I made your rice pudding last night. It was so creamy and delicious when warm but it was too firm and dry when allowed to cool in pan an hour or so. Is there any way to keep it creamy?
Thanks for all the recipes you post. George is so cute and love the way you include him in your videos!
Tried this recipe today with Gluten Free Flour and carob chips ( due to family dietary restrictions) would definitely recommend 🙂
I love scones and taught my daughter to make scones this am with your recipe. Out of this world. I have been trying to sneak as much oatmeal Into our diet to naturally reduce cholesterol and this recipe worked perfectly. I substituted half the flour with ground up quick oatmeal (oat flour) and upped the salt to 1/4 tsp i love your trick of saving a couple tablespoons of egg/ cream mixture to glaze the top. Now that everything is so expensive I didn’t want to waste an egg. it is one of my pet peeves to rate a recipe… Read more »
Super easy and super-duper delicious!!!
In looking at the picture, it showed chocolate scones with chocolate drizzle. When I click for the recipe the chocolate chip recipe came up. Could you post the recipe for the chocolate ones please. I have made you chip scones and do love them.