This Chocolate Chip Scones recipe produces golden-brown scones with a sparkling-sugar crust and an incredibly soft, tender interior studded with semi-sweet chocolate chips. Simple and quick to prepare, these scones make a perfect breakfast or brunch treat with just the right amount of sweetness.
Table of Contents
- Reasons to Try These Easy Chocolate Chip Scones!
- Ingredients Needed
- Let’s Make These Easy Chocolate Chip Scones
- Storage, Freezing, and Reheating Instructions
- Helpful Tips
- Recipe FAQs
- More Breakfast Sweets to Enjoy!
- Easy Chocolate Chip Scones Recipe
Reasons to Try These Easy Chocolate Chip Scones!
- Quick and simple to make—ready for breakfast or brunch.
- Not overly sweet; optional drizzle of melted chocolate adds more indulgence.
- Soft, tender interior with a flaky exterior.
- Generously loaded with chocolate chips.
- Beautiful golden-brown tops finished with sparkling sugar.
Ingredients Needed
Below are the ingredients you’ll need for this homemade chocolate chip scone recipe. Notes highlight a few important choices and substitutions.
- All-Purpose Flour. Any reliable brand works; choose your favorite for consistent results.
- Granulated Sugar. Regular granulated or pure cane sugar are both fine.
- Unsalted Butter. Use very cold butter, cut into small cubes or grated for easier incorporation.
- Whole Milk. You can substitute heavy cream or full-fat Greek yogurt for a richer dough.
- Semi-Sweet Chocolate Chips. Use your preferred brand; milk chocolate chips also work.
- Sparkling Sugar. For sprinkling on top after brushing with milk for a pretty finish.
See the recipe card below for exact quantities and full instructions.
Let’s Make These Easy Chocolate Chip Scones
Here’s an overview of the method. Follow the full recipe card for precise measurements and optional metric conversions.
Step 1. Whisk the dry ingredients. Combine the flour, granulated sugar, salt, and baking powder in a bowl.
Step 2. Cut in the cold butter. Work the cold, cubed (or grated) butter into the dry mixture until it resembles small flakes, with a few larger pieces remaining.
Step 3. Mix the wet ingredients. Whisk the milk, egg, and vanilla, then add them to the dry mixture and stir with a spatula until the dough comes together.
Step 4. Fold in the chocolate chips. The dough will be slightly wet and sticky; that is expected. Add the chips and mix just until evenly distributed.
Step 5. Shape the dough. Turn the dough onto a lightly floured, parchment-lined baking sheet. Knead gently 4–5 times, then pat into a 7-inch circle about 1½ inches high.
Step 6. Cut into wedges. Use a pastry cutter or a sharp knife to divide the circle into 8 triangles (or 4 larger ones). Separate them on the sheet so they have room to rise.
Step 7. Finish and top. Brush the scones with a little milk (optional) and sprinkle with sparkling sugar for a shiny, crisp top.
Step 8. Bake and cool. Bake at 425ºF for 16–18 minutes until tall, puffy, and golden. Let cool on the baking sheet 5–10 minutes before serving.
Storage, Freezing, and Reheating Instructions
Store scones in an airtight container at room temperature for up to 3 days. For longer storage, wrap each scone individually in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 1 month.
To reheat: Thaw frozen scones at room temperature for about 1 hour, then warm on a baking sheet at 325ºF for 5–10 minutes until heated through.
Helpful Tips
- Keep the butter very cold. Cut into small cubes or grate it for the best flaky texture.
- After cutting in the butter, the mixture should look like small flakes with a few larger pieces for flaky layers.
- Don’t over-knead — 4–5 folds is enough to bring the dough together.
- Line the baking sheet with parchment or a silicone liner and dust lightly with flour to prevent sticking.
- Pat the dough into a 7-inch circle about 1½ inches high for even baking.
- Cut into 8 wedges for individual scones or 4 wedges for larger portions; a round cutter gives the traditional round shape.
- Brushing with milk is optional but helps achieve a nice golden top and helps the sparkling sugar adhere.
Recipe FAQs
No—this recipe can be made with basic tools: mixing bowls, a whisk, spatula, bench scraper or knife for cutting the dough, and a pastry blender (or your fingers) to cut in the butter.
No, brushing is optional. It gives a prettier, golden-brown finish and helps sparkling sugar stick.
Keep scones in an airtight container at room temperature up to 3 days, or freeze individually wrapped for up to 1 month.
Defrost at room temperature for about 1 hour, then reheat on a baking sheet at 325ºF for 5–10 minutes.
More Breakfast Sweets to Enjoy!
Chocolate Croissant Loaf
Mini French Breakfast Puffs
Apple Coffee Cake
Homemade Sticky Buns from Scratch
If you try this Chocolate Chip Scones recipe, please leave a star rating and share your thoughts in the comments below. Thanks for visiting!
Easy Chocolate Chip Scones
Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1/2 cup Unsalted Butter, very cold and cut into small cubes (or grated)
- 1/2 cup Whole Milk, plus 1 tbsp extra for milk wash
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2/3 cup Semi-Sweet Chocolate Chips
- Sparkling Sugar, for topping
Instructions
- Preheat the oven to 425ºF and position the rack in the middle. Line a baking sheet with parchment paper and lightly dust with flour.
- In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles small flakes.
- In a separate bowl, whisk the milk, egg, and vanilla. Pour into the dry mixture and stir with a spatula until the dough starts to come together. Fold in the chocolate chips. The dough will be slightly wet and sticky.
- Turn the dough onto the prepared parchment. Knead gently 4–5 times, then pat into a 7-inch circle about 1½ inches high. Avoid overworking the dough.
- Cut the circle into 8 wedges (or 4 larger pieces). Space them apart on the parchment. Brush the tops with a little milk and sprinkle with sparkling sugar.
- Bake for 16–18 minutes at 425ºF, until tall and golden. Allow scones to cool on the baking sheet for 5–10 minutes before serving.
- Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 1 month. To reheat, thaw at room temperature for about 1 hour, then warm at 325ºF for 5–10 minutes.
Video
Notes
Tips: Use very cold butter (cubed or grated). After cutting in the butter, expect a flaky texture. Knead minimally—4–5 turns only. Line your baking sheet and dust with flour. Shape into a 7-inch circle and cut into wedges. Brushing with milk is optional but helps achieve a golden top.
Nutrition
| Carbohydrates: 39 g
| Protein: 5 g
| Fat: 19 g
Nutritional information is an estimate and will vary by ingredients used.