These chocolate chip scones are the perfect balance of crisp, golden edges and a tender, buttery center with chocolate studded throughout. We like using mini chips for more chocolate in each bite! The key to great scones is cold ingredients, minimal mixing, and chilling the dough before baking to help them hold their shape in the oven.
Enjoyable both warm or at room temperature, these scones pair great with coffee or tea. Chocolate chip scones are simple to make, versatile, and perfect for brunch or an everyday treat!
How We Love To Use Them
In the world of Katie and Beth, it’s not uncommon find these scones piled high on a platter for a baby shower or even wedding shower! This is one of our go-to recipes when we need a scrumptious treat to share with a group of ladies for a special occasion or a get-together of friends. We will often make them as a snack for in between meetings at our chapel. They never last long!
These also make an EXCELLENT gift to package up for neighbors or friends who need a little sweet treat.
We love to bake them as minis to make them cuter and stretch them farther when cooking for a crowd.
Adorable + delicious = win!
They’re impressive enough to serve when family comes to visit and simple enough not to take a whole day in the kitchen!
No Need To Be An Expert
These scones are nothing to be intimidated by. If you thought that these pastries are only for master bakers on The Great British Baking Show, then you are missing out! Here you’ll find step by step instructions, plus a helpful video below to see how they’re completed!
Give them a try-you won’t regret it!
Drop a comment or picture with your scone creations, we’d love to hear from you!
How To Make Chocolate Chip Scones
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 stick salted butter, frozen
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
Step 1: Whisk together your dry ingredients(except for the sugar, we’ll save that to mix with the wet ingredients.)
Whisking the dry ingredients together now helps minimize the need for more mixing once the wet ingredients are added. Remember-less mixing, more tender scones!
Step 2: Grate a stick of frozen butter onto a plate and then add it all at once to the bowl with the flour mixture.
If the butter is completely frozen, it will grate into tiny pieces that mix with the flour without any further action. If the butter is partly frozen, then it may grate into bigger pieces. If that’s the case, simply use a pastry blender to cut the butter into the flour mixture a bit more until it resembles coarse crumbs. Place the bowl in the fridge to keep chilled while you mix together the wet ingredients.
Step 3: In a medium bowl, whisk together the cream, egg, sugar, and vanilla until smooth.
Step 4: Add the wet ingredients to the dry ingredients. Dump in the chocolate chips.
Step 5: Stir together just until everything is moistened. It will be somewhat crumbly.
Step 6: Pour onto the counter and gather the dough together into a cohesive lump. Sprinkle a little flour on your workspace so it doesn’t stick too badly.
Step 7: Using a knife or a bench scraper, cut the dough in half and shape each half into a six inch disc.**
Step 8: Cut each disc into eight pieces, like you’re cutting a pizza. You can dip the knife in some flour in between cuts to keep it from sticking too much.
Step 9: Line a baking sheet with parchment paper. Arrange the scones evenly on it, making four rows by four.
Step 10: Place the scones in the fridge to chill for fifteen minutes while the oven preheats. Preheat the oven to 400.
Step 11: Bake the scones for 15-18 minutes, or until the edges are browned.
Step 12: Remove from the oven and allow to cool for ten minutes before serving. They are delicious warm or at room temperature.
Store in an airtight container. Best if eaten within three days. Enjoy!
Glaze: For the optional glaze, whisk together all the ingredients together in a small bowl until smooth. Allow the scones to cool for at least ten minutes before drizzling the glaze on top.
**For large scones, keep the dough in one piece and shape into an eight inch disc. For mini scones, divide dough into four sections and shape each one into a four inch disc. Each disc will always be cut into eight pieces.
