Introduction

Remember those cozy mornings, the kind where the smell of baking wafts through the house and instantly makes everything feel a little bit magical? This recipe for Easy Chocolate Chip Scones is like bottling that feeling. I remember the first time I made these, and it was such a delightful surprise how simple they were to whip up. In no time at all, I had a batch of warm, chocolatey goodness that tasted like they came straight from a fancy bakery, but without all the fuss. Whether you’re a seasoned baker or just starting out, these scones are your new best friend for a quick treat!

Why You’ll Love This Recipe

Fast: From pantry to oven in under 30 minutes!
Easy: No complicated techniques, just simple mixing and baking.
Giftable: Package them up for a thoughtful homemade present.
Crowd-pleasing: Who can resist warm chocolate chip scones? Everyone loves them!

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

2 1/2 cups all-purpose flour: The backbone of our scones.
1/4 cup granulated sugar: Just a touch of sweetness to balance things out.
1/4 cup packed light brown sugar: Adds a lovely depth of flavor and moisture.
1 tablespoon baking powder: Our leavening magic for fluffy scones.
1/2 teaspoon kosher salt: Enhances all the other flavors.
6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes: This is key for that tender, flaky texture. Keep it COLD!
1 1/4 cups semi-sweet or bittersweet chocolate chips (8 ounces): Because what’s a scone without chocolate? Use your favorite!
1/2 cup cold heavy cream: Adds richness and helps bind the dough.
1 large egg: For structure and a beautiful golden hue.
2 teaspoons vanilla extract: A splash of pure comfort.
2 tablespoons coarse sugar, such as demerara, turbinado, or sugar in the raw (optional): For that irresistible crunchy topping.

How to Make It

Alright, let’s get baking! It’s truly as easy as 1, 2, 3… well, 12!

Preheat and Prep: First things first, crank your oven up to 400°F (200°C). Grab a baking sheet and line it with parchment paper. This little step prevents sticking and makes cleanup a breeze.
Whisk the Dry Stuff: In a big mixing bowl, whisk together your flour, granulated sugar, brown sugar, baking powder, and salt. Give it a good whisk until everything is nicely combined.
Cut in the Butter: Now, add your cold, cubed butter to the dry ingredients. This is where the magic happens! You can use a pastry blender, your fingertips (my go-to!), or even a food processor to cut the butter into the flour mixture. You want it to look like coarse crumbs with some little pea-sized bits of butter still visible. Don’t overwork it! Those butter bits are what create the flakiness.
Add the Chocolate: Time for the star of the show! Stir in your glorious chocolate chips.
Mix the Wet Ingredients: In a separate, smaller bowl, whisk together your cold heavy cream, egg, and vanilla extract until they’re nicely blended.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and chocolate chips. Gently mix everything together with a fork or a spatula. You’re aiming for a shaggy dough that just starts to come together. It’s super important NOT to overmix here. A little bit of dryness is okay!
Shape the Dough: Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a round disc, about 3/4 to 1 inch thick. Think of it like making a thick pizza dough.
Cut into Wedges: Using a sharp knife or a pizza cutter, cut the disc into 8 equal wedges.
Arrange on Baking Sheet: Carefully transfer these beautiful wedges to your prepared baking sheet. Give them a little space so they can bake evenly.
Sprinkle the Sparkle (Optional): If you’re feeling fancy and want that extra crunch and sparkle, sprinkle the tops of your scones with coarse sugar. It really makes them look extra special!
Bake to Golden Perfection: Pop them into your preheated oven and bake for 15-20 minutes. You’re looking for a lovely golden brown color on top and around the edges.
Cool Down: Let the scones cool on the baking sheet for a few minutes – this helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Or, if you’re like me, you might just grab one while it’s still warm!

Substitutions & Additions

Don’t be afraid to get creative with these! Here are a few ideas:

Chocolate Swap: Feel free to use white chocolate chips, milk chocolate chips, or even a mix! Mini chocolate chips also work wonderfully.
Nuts for Nuts: Toss in about 1/2 cup of chopped nuts like walnuts or pecans along with the chocolate chips for an extra bit of crunch and flavor.
Citrus Zest: A little bit of orange or lemon zest (about 1 teaspoon) can add a bright, unexpected note.
Spice it Up: A pinch of cinnamon or nutmeg in the dry ingredients can add a lovely warmth.
Milk instead of Cream: If you don’t have heavy cream, you can try using whole milk, but the scones might be a little less rich.

Tips for Success

A few little tricks can make these scones even more amazing:

Keep it Cold! I can’t stress this enough. Cold butter is crucial for flaky scones. If your kitchen is warm, pop the butter back in the fridge for a few minutes if it starts to soften too much.
Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to tough scones. Mix just until the dough comes together. A shaggy dough is a happy dough!
Prep Ahead: You can cut the scones and place them on the baking sheet, cover them well with plastic wrap, and refrigerate them for a few hours (or even overnight) before baking. Just bake them straight from the fridge, adding a couple of extra minutes to the baking time if needed.
Flour Your Surface Lightly: Too much flour when shaping can also make them tough. Just enough to prevent sticking is perfect.

How to Store It

Once cooled, store your delicious scones in an airtight container at room temperature for up to 2-3 days. They’re best enjoyed within the first day or two, but they’re still perfectly good for a few days after that. If you want to keep them longer, you can freeze them in an airtight container for up to 3 months.

FAQs

Are these scones good for breakfast?

Absolutely! They’re a delightful treat any time of day, perfect with your morning coffee or tea.

Can I use melted butter?

For these specific scones, it’s best to use cold, cubed butter. Melted butter will change the texture and make them more cake-like rather than flaky.

How do I know if my scones are done?

Look for a beautiful golden-brown color on top and along the sides. You can also insert a toothpick into the center – it should come out clean, with no wet batter.

Can I freeze the dough before baking?

Yes! You can shape the scones, place them on a baking sheet, freeze until firm, then transfer them to an airtight container or freezer bag for up to 3 months. Bake them directly from frozen, adding a few extra minutes to the baking time.

Easy Chocolate Chip Scones

Deliciously easy chocolate chip scones that taste like they came from a fancy bakery, but are simple to make at home.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Servings 8 scones

Equipment

Mixing bowl large
Whisk
pastry blender or fingertips, or food processor
Baking Sheet
Parchment paper
Smaller bowl
Fork or spatula
Sharp knife or pizza cutter
Wire rack

Ingredients

Main ingredients

2.5 cups all-purpose flour The backbone of our scones.
0.25 cup granulated sugar Just a touch of sweetness to balance things out.
0.25 cup packed light brown sugar Adds a lovely depth of flavor and moisture.
1 tablespoon baking powder Our leavening magic for fluffy scones.
0.5 teaspoon kosher salt Enhances all the other flavors.
6 tablespoons cold unsalted butter cut into small cubes. This is key for that tender, flaky texture. Keep it COLD!
1.25 cups semi-sweet or bittersweet chocolate chips 8 ounces. Because what's a scone without chocolate? Use your favorite!
0.5 cup cold heavy cream Adds richness and helps bind the dough.
1 large egg For structure and a beautiful golden hue.
2 teaspoons vanilla extract A splash of pure comfort.
2 tablespoons coarse sugar such as demerara, turbinado, or sugar in the raw (optional). For that irresistible crunchy topping.

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
Add cold, cubed butter to the dry ingredients. Cut in the butter using a pastry blender, fingertips, or food processor until the mixture resembles coarse crumbs with some pea-sized bits of butter visible. Do not overwork.
Stir in the chocolate chips.
In a separate smaller bowl, whisk together cold heavy cream, egg, and vanilla extract until blended.
Pour the wet ingredients into the bowl with the dry ingredients and chocolate chips. Gently mix with a fork or spatula until a shaggy dough just starts to come together. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat into a round disc, about 3/4 to 1 inch thick.
Cut the disc into 8 equal wedges using a sharp knife or pizza cutter.
Transfer the wedges to the prepared baking sheet, leaving space between them.
Optional: Sprinkle the tops of the scones with coarse sugar.
Bake for 15-20 minutes, or until golden brown on top and around the edges.
Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or cooled.

Notes

Keep ingredients cold, especially the butter, for the flakiest texture. Avoid overmixing the dough. Scones can be made ahead by cutting and refrigerating the dough before baking.