These chocolate chip scones are soft inside, lightly crisp on the outside, and packed with little bites of chocolate in every bite. They are made with a classic cream scone dough, which means rich flavor and tender texture without complicated steps. If you keep your butter cold and handle the dough gently, these scones come together quickly and bake beautifully every time.

Perfect for breakfast, brunch, or an afternoon treat with coffee.

Ingredients

• 3 cups all-purpose flour

• 2½ tsp baking powder

• 1 tsp salt

• ⅓ cup sugar

• ½ cup unsalted butter, cold and cubed

• 1½ cups heavy cream, plus extra for brushing

• 2 tsp vanilla extract

• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, salt, and sugar.

3. Add cold butter and cut it into the flour using a pastry cutter or fork until the mixture looks crumbly with pea-sized butter pieces.

4. Pour in heavy cream and vanilla. Gently mix just until the dough comes together. Do not overmix.

5. Fold in chocolate chips.

6. Turn dough onto a lightly floured surface. Press into a round circle about 1 inch thick. Cut into 8 wedges.

7. Place scones on the prepared baking sheet. Brush tops lightly with cream.

8. Bake for 16–17 minutes, until lightly golden. Cool slightly before serving.

Baker’s Tips

• Keep butter cold for flaky scones

• Mini chocolate chips give better chocolate distribution

• Handle dough gently to keep scones tender

• If dough feels warm, chill for 10 minutes before baking

FAQs

Can I use regular chocolate chips?
Yes, but mini chips work best for even chocolate in every bite.

Can I make these ahead?
Yes. Shape and refrigerate unbaked scones up to 24 hours.

Can I freeze them?
Freeze unbaked scones and bake straight from frozen, adding 2–3 minutes.

How do I store leftovers?
Store in an airtight container for up to 2 days or freeze for longer storage.