Chocolate chip scones are a wonderful treat for breakfast, afternoon snack, or even dessert! These scones are crumbly and buttery and have just the right amount of sweetness. And the best part is they’re so easy to make!
Chocolate chip scones are one of my favorite things to make.
I’ve been making this exact recipe for years and they’re so good they usually don’t stick around long.
They’re perfect for a grab-and-go breakfast, or dessert, but I recommend going the extra mile and serving them with afternoon tea, clotted cream, and raspberry preserves for the full English experience!
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 400f and set a rack to the middle level. Line a baking sheet with parchment paper and set aside. In a large bowl combine 2 cups (240g) of all-purpose flour, 1/3 cup (66g) of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt (Photo #1).
- Using the large holes of a box grater, grate 8 tablespoons (1 stick) of frozen butter (Photo #2). Note: you won’t be able to grate the entire stick so when you reach the end, simply cut it into small pieces with a knife to avoid grating your fingers.
- Add the butter to the flour mixture and using your hands or a pastry cutter, work the butter into the flour until a coarse meal is formed (Photo #3).
- Add 1/2 cup (85g) of chocolate chips to the mixture and mix until combined (Photo #4).
- In a small bowl whisk together one large egg, 1 1/2 teaspoons vanilla extract, and a 1/2 cup (113g) of sour cream until combined (Photo #5).
- Add the sour cream mixture to the flour mixture and use a fork to combine until large clumps form (Photo #6).
- With floured hands, begin to shape the dough into a ball (Photo #7).
- Move the ball to a floured surface and work it just until the mixture comes together (don’t over-knead!), then shape it into an 8-inch circle (Photo #8).
- Using a sharp knife or pastry cutter, slice the dough into 8 triangles and place them on the parchment paper-lined baking sheet about 3 inches apart. Place the baking sheet in the refrigerator to chill for 15 minutes. After the scones have chilled, use a pastry brush to coat the tops with heavy cream then sprinkle the tops with turbinado sugar (Photo #9).
- Bake the chocolate chip scones in the oven for 17-20 minutes or until the edges are golden and the top is lightly browned. Allow the scones to rest for 5 minutes before serving (Photo #10). Serve with raspberry jam, clotted cream, or butter, and enjoy!
Top tips
- Don’t overmix. To achieve the perfect crumbly texture scones are known for, it’s important to not overmix the dough. The dough should be mixed just enough to bring it together so you can shape it into a circle for slicing.
- Chilling. The scones should chill for at least 15 minutes but if you’d like to chill them overnight and bake them in the morning for breakfast you can definitely do that!
- Baking. All ovens are different so it’s recommended that you check for doneness at the 17-minute mark bearing in mind that the scones may need a little more time. You’ll know they’re done when the edges are golden and the tops are just lightly browned.
More baked goods you’ll love
Here are a few more of our favorite recipes that can pull double duty as breakfast or dessert!
- Cranberry orange scones – similar recipe but loaded with orange zest and frozen cranberries.
- Pan-banging chocolate chip cookies – crispy edges with a chocolatey soft center.
- Chocolate chip banana bread – simply the best banana bread you’ll ever have!
- Almond biscotti – crunchy chocolate-dipped biscotti.
- Orange olive oil cake – bright citrus and olive oil flavors stand out in this easy cake.
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Chocolate Chip Scones
Chocolate chip scones are a wonderful treat for breakfast, or an afternoon snack with tea or coffee. These scones are crumbly, buttery, and so simple to make!
Ingredients
- 2 cups (240g) all-purpose flour plus more for bench flour
- 1/3 cup (66g) sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (113g) unsalted butter frozen
- 1/2 cup (113g) sour cream
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (85g) chocolate chips
- 2 tablespoons heavy cream for brushing
- turbinado sugar optional, for topping
Instructions
- Preheat your oven to 400f and set the rack to the middle level. Line a baking sheet with parchment paper.
- In a large bowl mix the flour, sugar, baking powder, baking soda, and salt.
- Using the large holes of a box grater, grate the frozen butter and add it to the flour mixture.
- Using your hands or a pastry cutter, work the butter into the flour until a coarse meal is formed.
- Add the chocolate chips to the flour mixture and stir until incorporated.
- In a small bowl, whisk together the sour cream, vanilla extract, and egg.
- Using a fork, stir the sour cream mixture into the flour and mix until large clumps form.
- Flour your hands and use them to shape the dough into a ball, then place the ball on a lightly floured surface and shape it into an 8-inch circle.
- Using a sharp knife, slice the dough into 8 triangles and place them on the parchment paper-lined baking sheet about 3 inches apart and allow to chill in the refrigerator for at least 15 minutes.
- Remove the scones from the refrigerator and brush each one with the heavy cream and if using the sugar, add a sprinkle of sugar to the top.
- Bake in the oven for 17-20 minutes or until the edges are golden and the top is lightly browned.
- Allow the scones to rest for 5 minutes before serving. Serve with raspberry jam and clotted cream and enjoy!
Notes
- The uncooked scones should chill for a minimum of 15 minutes in the refrigerator but can be chilled overnight.
- You won’t be able to grate the entire stick of butter so when you get near the end of the stick, cut the remaining part into small pieces.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Scones can be stored for 2 days in an airtight container at room temperature, or in the refrigerator for 5 days.
Nutrition
Serving: 1scone | Calories: 356kcal | Carbohydrates: 39.3g | Protein: 5.4g | Fat: 19.4g | Saturated Fat: 13.2g | Cholesterol: 67mg | Sodium: 174mg | Potassium: 106mg | Fiber: 1.2g | Sugar: 14g | Calcium: 47mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Also I used that Geedel grater and the butter came out perfectly grated
I’ve made these a couple of times now and I absolutely love them! Thank you for such a good recipe
These sound amazing…I just don’t have the room in my fridge for a cookie tray and the scones. I have a scone pan. Can I just put the dough in that anc refrigerate it not on a tray?
Hi Richard, yes, you can do that or just chill the dough itself, then slice and bake when you’re ready.
It’s very good I replaced chocolate with cranberries and baking powder with baking soda and sour cream with buttermilk just because🤣 it is still good Thank you
Hi Jolanta, so happy you enjoyed and thanks for sharing your substitutions!
This was a wonderful recipe!! I replaced the chocolate chips with dried cranberries and added a tablespoon of orange zest and 1/4 teaspoon of orange extract. Fabulous!!!!
Hi Andree, thanks for the comment and so happy you enjoyed! Cranberries and orange zest are great additions!
Very moist and delicious. Easy to make but the grating of the frozen butter was a little difficult for me. Can dried fruit be added instead of chocolate chips? I will definitely make it again. Thanks…good recipe!
Hi Ellen, we’re so happy you enjoyed the recipe. If you find the grater to be challenging you can always use a knife to cut the butter into small cubes. Yes, you can substitute dried fruit for the chocolate chips.
When I make them again, I would add more chocolate chips/dried fruit. Thanks For the tip about the butter!