Chocolate Chip Scones

Chocolate chip scones are a wonderful treat for breakfast, afternoon snack, or even dessert!  These scones are crumbly, 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.

1. 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.

2. Using the large holes of a box grater, grate 8 tablespoons (1 stick) of frozen butter.  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.
3. 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.

4. Add 1/2 cup (85g) of chocolate chips to the mixture and mix until combined.
5. In a small bowl whisk together one large egg and a 1/2 cup (113g) of sour cream until combined.

6. Add the sour cream mixture to the flour mixture and use a fork to combine until large clumps form. 
7. With floured hands, begin to shape the dough into a ball.

8. 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.
9. 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.

10. 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.  Serve with raspberry jam, clotted cream, or butter, and enjoy!

Top tips for easy chocolate chip scones

• 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!

• 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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