Breads & Doughs

Easy Chocolate Chip Scones

4.82 from 27 votes
 For something simple and delicious, try my cheerful Chocolate Chip Scones recipe! Have you ever met something that couldn't be improved with chocolate chips?
A basket of Easy Chocolate Chip Scones

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

A pile of Chocolate Chip Scones

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).

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder, and salt together.
  3. Cut cold butter into the flour mixture until the mixture resembles a coarse meal.
  4. Stir in chocolate chips.
  5. In a separate bowl, whisk egg, milk, and cream until well blended and pour into the flour mixture.
  6. Stir quickly until the dough just starts to hold together.
  7. Dump the dough onto a floured surface and knead just a few times to create a smooth dough.  
  8. Pat dough to a 1-inch thickness, cut out circles with your biscuit cutter, and place on the prepared baking sheet.
  9. Place the tray in the refrigerator for 15 minutes to allow the dough to firm up.
  10. 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).

A cut open Chocolate Chip Scone from Bigger Bolder Baking's Easy Chocolate Chip Scones recipe, to show texture topped with butter.

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 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 or 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!

Easy Chocolate Chip Scones Recipe

4.82 from 27 votes
For something simple and delicious, try my cheerful Chocolate Chip Scones recipe! Have you ever met something that couldn't be improved with chocolate chips?
Author: Gemma Stafford
Servings: 8 scones
Prep Time 25 mins
Cook Time 35 mins
For something simple and delicious, try my cheerful Chocolate Chip Scones recipe! Have you ever met something that couldn't be improved with chocolate chips?
Author: Gemma Stafford
Servings: 8 scones

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).

Submit your own photos of this recipe

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Erica Abreu

19
Comments & Reviews

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Suekuku
Member
Suekuku
27 days ago

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.

Katie
Guest
Katie
22 days ago

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!

Jenice
Guest
Jenice
27 days ago

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!

Member
Erica Abreu
12 days ago

I read your blog and decided to go with a triangular shape for my scones. I was able to cut 16. As always with your recipes they’re delicious

Gayle
Guest
Gayle
20 days ago

I made them this morning, I had to add more milk the dough wouldn’t come together.

Alyssa
Guest
Alyssa
23 days ago

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!

susan
Guest
susan
26 days ago

Can I use regular milk and not heavy cream?

Rochel Ohayon
Guest
Rochel Ohayon
26 days ago

What can I use to replace the heavy cream that is NON dairy?

Kavitha
Guest
Kavitha
26 days ago

Hey Gemma..
What can I use as a substitute for egg here??

Sandra K McCallum
Guest
Sandra K McCallum
27 days ago

That seems like a lot of flour for 8 scones?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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