Chocolate Chip Scones
This chocolate chip scone recipe is wonderfully tender, lightly sweetened and perfect alongside a cup of coffee for breakfast or dessert.
Yesterday, I shared with you the risotto that my mom requests for dinner each year for her birthday. For dessert, she turns down cake and asks that I make a batch of these chocolate chip scones instead. I believe this was the third baking recipe that I ever attempted on my own (behind peanut butter chocolate chip cookie bars and chocolate chip-pecan pie bars) and it quickly turned into one of my family’s favorite treats. These chocolate chip scones are incredibly easy to make, plus I’m all-in on anything with chocolate chips that can be passed off as a breakfast food.
The scones have a very tender texture – not quite flaky like a biscuit and not as cakey as a muffin, but a perfect combination of the two. They aren’t overly sweet, either, except for the chocolate chips, of course. If you keep your pantry stocked with bags of chocolate chips (who doesn’t?!) and heavy cream in your fridge, then you likely have everything you need to throw these scones together in no time at all. One bowl and only a handful of ingredients is all it takes!
What’s your favorite sweet-for-breakfast recipe?
Chocolate Chip Scones
Ingredients
For the Scones:
- 3¼ cups (406.25 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 12 ounces (340.2 g) chocolate chips, semisweet or dark
- 2 cups (476 ml) heavy cream, cold
For the Topping:
- 2 tablespoons unsalted butter, melted
- Granulated sugar, for sprinkling
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips.
- Using a wooden spoon, stir the heavy cream into the flour mixture, stirring just until ingredients are moistened.
- Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms (about 2 minutes). Divide the dough into two equal balls. Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart. Brush with the melted butter and sprinkle with sugar.
- Bake for 20 to 25 minutes, or until lightly browned. Serve warm or at room temperature. These scones are best served the day that they are made, but can be kept in an airtight container at room temperature for up to 3 days. You can also wrap them individually in plastic wrap and place in a freezer bag to store in the freezer for up to 2 months.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on May 13, 2007.
A friend made these and they tasted really amazing.
My husband didn’t really like them as he prefer plain scones, can I leave out the chocolate chips and do I need to add anything else to replace the.
Hi Dee, Yes you can just omit the chocolate chips; no other modifications need to be made.
I started using this recipe years ago when my young child wanted chocolate chip scones and the coffee shop was out. It has been my go to recipe for years for special treats and bringing to friends. I have sent this recipe to many friends. It’s easy to follow and easy to use substitutes. Thank you BEB!!
Delicious, I’ve made these at least 6 times and they come out perfect every time. Everyone loves them!
Great recipe! Keep the cream near at hand – you may need to lmoisten the dough a little bit if you measure by volume instead of weight. I made a half recipe for the two of us and have a couple for tomorrow morning, too!
Thank you!
Everyone who has eaten one of these scones loves them!
This recipe is perfect and comes together so easily.
Great tasting scones and really easy to make. I make the whole recipe and freeze them and my husband takes them out one at a time ( daily!). I also sometimes substitute golden raisins for the chocolate chips and then serve those with butter and jam(jelly).
I made these scones for my family throughout the pandemic when we would watch church at home. My children love this recipe! Highly recommend, easy to make, pass it along to family and friends!
I made these and paired them with homemade clotted cream and raspberry compote. To say I loved this recipe would be an understatement. They were a hit amongst my entire family! My father is diabetic so I’m wondering how I can alter this so he can eat it. I did burn the first batch so I recommend anyone reading this to check their coloring at 18 minutes without opening the oven. I will be making these regularly!
Made these with my girls (3 and 5) and they are delicious! Light and fluffy and moist. Very easy and perfect for little hands to help finish the kneading. We cut, buttered, and sugared on the work surface because we are messy. My 5-year-old kept saying “I didn’t expect them to be THIS good!” Lol. Thanks so much!
Recipe is good but not as flavorful as I expected. Also I cooked my first batch for 20 minutes and they burnt. Cooked the second batch for about 15 and they came out great!
make chocolate on sunday morning, uuuu it’s great holidayyy!!
i have 1 question for you. for granulated sugar, can weuse low-fat granulated sugar?
I don’t believe that sugar has any fat in it??
These came out delicious! Also super easy to make. Thank you!
I really liked these! Huge fan of not grating butter. My one critique of the original recipe would be the lack of salt. I quadrupled the salt (1 tsp) and think that was about right.
I also tried a variation on this using 1 tbsp of sugar instead of 1/2 a cup, omitted chocolate chips and added 1 cup shredded cheddar cheese and 1 tsp of black pepper. Delicious! Very happy to have found such an easy scone recipe.