Chocolate Chip Scones-these soft and tender scones are dotted with chocolate chips and will remind you of a chocolate chip cookie! One of our favorite treats to enjoy for breakfast, brunch, or dessert!
Best Scone Recipe
Scones and chocolate chip cookies are two of my favorite things to bake and eat so I decided to make Chocolate Chip Scones. Yes, a scone that tastes like a chocolate chip cookie. Are you with me? The combo is insanely delicious. Think soft, tender, fluffy scone with sweet chocolate chips. The scones are melt-in-your mouth good and will cure all of your chocolate cravings. I am in LOVE with this scone recipe!
How to Make Chocolate Chip Scones
These chocolate chip scones are perfect in every way. I promise they aren’t dry at all, nobody likes a dry scone, and these scones are rich and buttery. If you like chocolate chip cookies, I know you will LOVE these scones!
- Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk well to make sure there are no brown sugar clumps. I love using granulated and brown sugar in this recipe because the brown sugar brings out that chocolate chip cookie flavor.
- Make sure your butter and heavy cream are COLD. Keep these ingredients in the refrigerator until you are ready to use them.
- Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. The little butter chunks are a GOOD thing!
- Pour the cold liquid ingredients over the flour butter mixture and stir with a fork. The scone dough will be wet and sticky. Stir in the chocolate chips. I like to use semi-sweet chocolate chips, but if you like milk chocolate, go for it. Knead the dough a few times until the dough comes together. Don’t over mix the dough or you will end up with tough scones instead of light and tender scones. You want to see chunks of butter and some flour pockets.
- Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with the remaining heavy cream. Sprinkle the scones generously with turbinado sugar.
- If the scones are soft and have heated up too much, place the baking sheet with the scones in the freezer for 15-20 minutes before baking. I usually do this just to be safe. If the scones are warm, they will spread. You want the scones to be super cold so they will get tall in the oven.
- Bake until the scones are golden brown around the edges and on top, but still slightly soft in the center. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
How to Store Scones
The scones are best the day they are made, but you can keep them in an airtight container for up to two days on the counter. You can also freeze the scones. After they are cooled completely, place in a freezer bag and freeze for up to one month. Defrost before eating.
You can also freeze the scones before they are baked. Cut the scones into triangles and place on the baking sheet. Freeze the scones until they are frozen solid. Place the scones in a freezer bag and freeze for one month. When ready to bake, remove the scones from the freezer and preheat the oven. Place the scones on a baking sheet with parchment paper and bake. It might take them a few additional minutes.
This is the BEST scone recipe and the chocolate chip scones are perfectly acceptable for breakfast because they are scones. It’s just a bonus that they taste like chocolate chip cookies:)
Enjoy with a cup of tea, coffee, or dunk your scone in a glass of cold milk. My kind of breakfast! These scones also make a great sweet snack or dessert! They really are good anytime of the day.
More Scone Recipes:
- Raspberry Almond Scones
- Lemon Cream Cheese Scones
- Coconut Chocolate Chunk Scones
- Maple Scones
- Toasted Coconut Lemon Scones
Chocolate Chip Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold butter cut into pieces
- 1 cup cold heavy cream plus 2 tablespoons
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
- Turbinado sugar for sprinkling on scones
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk together 1 cup of the heavy cream, egg, and vanilla extract.
- Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don't over mix.
- Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don't over stir, the mixture will be wet and sticky. Stir in the chocolate chips. Still in the bowl, knead the dough a few times until the dough comes together.
- Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with the remaining heavy cream. Sprinkle the scones generously with turbinado sugar. If the scones are soft and have heated up too much, place the baking sheet with the scones in the freezer for 15-20 minutes before baking. I usually do this just to be safe.
- When ready to bake, place the baking sheet in the oven, on the middle rack, an bake for 17-22 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Have you tried this recipe?
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Hi! Can you use whole milk instead of heavy cream?
Sure, the scones won’t be quite as rich, but still good!
love the scone texture combined with chocolate chips, chocolate chip cookies can sometimes be too much for me, light at least the thought of a less sweet and more airy scone, thank you
You are welcome!
This is the only scone recipe I use….perfectly tall and fluffy! I keep the “base” of dry ingredients and change up other additions to make whatever flavor I want!
Hi Maria and Josh, thanks for sharing this recipe! I have never made scones before as I don’t like raisins but your recipe with chocolate chips is such a tasty alternative!
just made according to recipe. next time I’m thinking maybe adding walnuts and maybe finishing with a dusting of powdered sugar
Very good. My dough was a bit sticky but then again I used half n half instead of cream. That also oozed a bit when brushing before cooking and that stuck scones to foil. So issues were mine mostly I think. But as richness goes I think half and half good. Just makes thinner batter.
Just made these with my kids using mini Ghirardelli chocolate chips. So easy and delicious! Only thing I’ll change next time is to split the dough into two rounds to make smaller scones.
These are the ultimate scone recipe , I’ve made them so many times this year. Everyone LOVES them. Thank you !
To quote my husband, “these are bakery quality”. I made these with my gluten free flour and they taste amazing. We put in almond flavoring instead of vanilla, otherwise we followed it to a tee. Thank you!
Yahoo! Tell him thanks for the compliment!
I know some scones can be made in a food processor. Will it work for this recipe?
Thank you…the recipe sounds delicious…
I haven’t used a food processor, but I am sure it will be ok as long as you don’t over pulse and mix the dough.
I have made these twice and they are amazing. The first time I made them, I only had 2% milk so I added a little extra butter. The dough was very sticky but they came out great. The second time I used heavy cream and OH MY!!! They were so good. My family enjoyed them very much.
I am so glad you loved the scones. One of my favorite recipes!
Maria, thank you! One of my very favorite things is chocolate chip scones but I always bought them … never made them. I’m a good cook, but can’t bake. (I tend to improvise too much and that doesn’t work in baking!) But I followed your recipe to a T, and they are amazing!! I can’t thank you enough enough for such an easy and delicious recipe. I also love savory scones like ham and cheese… do you have a recipe for those? Do you think I could do basically the same thing without the sugar? Thanks!
I have always wanted to make scones, so I was excited when I came across this recipe last night. Couldn’t wait for morning to bake. Made an error on the first batch using milk instead of heavy cream. It was very sticky. I put it in the freezer as suggested, and came out of the oven just fine. The second batch was made with heavy cream and it was perfect! Thank you for sharing. I will definitely be making more scones in the future with this recipe!
Glad you loved the scones!
Could I use coconut cream instead of heavy cream? It’s all I have!
Sure, the flavor will be different but I love chocolate and coconut together:)
We LOVE this recipe! My nine year old daughter and I have made these twice and they are our favorite – bakery quality. So glad we found your recipe!
I am glad too! They are SO good:)
Hi! I really want to try this, but I don’t have brown sugar. Will it still work? Thanks!
If you only have granulated sugar you can use it. The texture will be a little different but still good.
Can these be baked like drop cookies, rather than the large pie shape?
I let my scones chill like you suggested and that made a huge difference to my usual results. Great recipe!! Thanks!!
Glad you liked the scones.
These are really good, but they are huge. Next time will make 16 scones instead of 8 ginormous ones.
I make this recipe constantly and they are well-loved by everyone! Comes out exactly as expected every time. Thank you!
I just bought a scone pan from Amazon and was anxious to try it out. Too much dough for just 8 so made 16. Came out great!! How do you store them?? Sealed container on counter or do they have to be refrigerated?
So glad you liked them! I cover them and store them on the counter. If you live in a humid climate, cover loosely so they don’t get mushy. Of course, they are best the day they are made:)
These are the ultimate scone recipe , I’ve made them so many times this year. Everyone LOVES them. Thank you !
Just made these this morning, first time making scones an they turned out awesome. The directions were great. Your hands will be a bit messy but thats ok! Delicious!!
Chocolate chip scones are my favorite. Can I make these with almond milk??
I haven’t tried them with almond milk. The flavor and texture will be a little different, but if you like almond milk, it should be fine.
Love this recipe. Very easy and delicious. Thank you.
The recipe and instructions were very clear. My scones turned out well, but I was disappointed with the flavor and texture. I would describe them as light, fluffy and cakey and without a lot of flavor – a pleasant texture, but not what I was expecting from a scone. I am not sure what might have caused this. The other scone recipe I use has less leavening (less baking powder and no baking soda) as well as half the amount of heavy cream to make a denser dough. I am wondering if that created the changes I noticed. Perhaps using more chocolate chips (I used mini-chips) would enhance the flavor.
I agree with you on the texture and flavor. It was disappointing.
BEST SCONES EVER
Yum! I’m hooked on scones. I used mini chocolate chips and followed the recipe. I divided it into three sections and made 24. So very good!
This is a great scone recipe – made these for my kids many times and they love them! I want to make them the night before for Christmas morning. Do you recommend refrigerating them over night or freezing? Thank you!
Glad you love the scones! I would put them in the freezer overnight. Add a few minutes to the baking time.
The recipe was great. I really enjoyed it. However, scones are not American cuisine. They are English and Irish cuisine.
I tried scones once before and was not satisfied. I tried this recipe and it was amazing. I did almost everything the same with just minor tweaks. I chopped up the butter then stuck it in the freezer while I mixed the initial ingredients. I mixed all of the heavy cream with the egg, and brushed that mixture on. I then took their advice and put the scones in the freezer before baking. My husband and I were very pleased with how they came out. I am definitely saving this recipe!
Glad you loved the scones. We make them often:)
Just made these today and they came out perfectly! Very soft inside and just the right sweetness. I will definitely use this recipe for my scones from now on. Thank you!
I love these!