Tender, buttery, and studded with melty chocolate chips, these Chocolate Chip Scones are perfect for breakfast, brunch, or a well-earned tea break.
When my sister married her husband—a proper English gentleman with the crisp accent and firm opinions to match—I knew my baking would eventually be put to the ultimate test: scones. He’s the type who believes a “real” scone contains currants or raisins, is barely sweet, and absolutely does not involve chocolate. So when I told him I was making chocolate chip scones, he gave me the kind of polite-but-horrified look only the British have mastered. But here’s the twist: after one bite, he loved them. He polished two off, claiming he was “just making sure they were consistent,” which is high praise coming from a scone purist.
Scones have a long, delicious history that reaches back to Scotland, where they were originally made with oats and cooked on a griddle. The British-style scone we know today evolved into something taller and fluffier, often served warm with clotted cream and jam. Across the pond, American scones tend to be sweeter, richer, and full of mix-ins. These scones strike that perfect balance between crumbly and tender, with buttery layers, warm cinnamon, and pockets of melty chocolate in every bite. Even the staunchest traditionalist might be converted.
Twists & tips for perfect scones
One of the best things about scones is how easy they are to customize. Swap the chocolate chips for raisins, dried cranberries, chopped dried apricots, or a handful of toffee bits. Stir in orange zest for brightness or fold in walnuts, pecans, or hazelnuts for a nutty crunch. Use blueberries, raspberries, or chopped strawberries in place of the chocolate chips for a fresh, fruity option. For an autumnal version, add a pinch of nutmeg and switch the vanilla for maple extract. And if you love a bakery-style finish, drizzle the cooled scones with a simple glaze made from powdered sugar and cream.
Technique matters with scones, and a few simple steps make all the difference. Freezing the butter ensures it stays cold when you grate it, which helps create those tender, flaky layers. Chilling the dough before baking prevents the butter from melting too soon, helping the scones rise tall instead of spreading flat. And just mixing until the dough is barely moistened keeps the crumb soft; overworking scone dough leads to dense, tough triangles. These little details take only a moment, but transform your scones from good to bakery-worthy.
How do I store leftovers?
Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in a 300°F oven for 5–7 minutes to revive their crisp edges and soft centers. Scones also freeze well. Wrap each one tightly in plastic wrap, place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature, then refresh in a warm oven for the best texture.
Serving suggestions
Serve these scones warm with butter, jam, clotted cream, or a swipe of chocolate-hazelnut spread for extra indulgence. Scones are traditionally served with tea or coffee, but you could enjoy them with a Banana Smoothie or Blueberry Smoothie for a more complete breakfast. If you’re feeling fancy, pair them with fresh berries and lightly sweetened whipped cream for a “dessert-for-breakfast” moment that feels straight out of a café. They’re also wonderful as part of a brunch spread with fruit salad, Scrambled Eggs With Spinach, Bacon-Wrapped Asparagus, or a Spinach Soufflé.
Scones are one of my favorite things to bake, so I have plenty of recipes if you want to try others. Apricot Scones, Raspberry Scones, Vegan Blueberry Scones, and Vanilla Bean Scones are some of my favorites. For a savory version, these Cheese Scones are an excellent choice.
Chocolate Chip Scones
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen
- 1/2 cup heavy cream plus more for brushing
- 1/2 cup packed light or dark brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups mini chocolate chips
- Coarse sugar optional
- Confectioners’ sugar optional
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Grate the frozen butter and add it to the flour mixture. Use a pastry cutter or your fingers to blend until it resembles pea-sized crumbs. Chill this mixture while preparing the wet ingredients.
- In a separate bowl, whisk together the heavy cream, brown sugar, egg, and vanilla extract.
- Pour the wet ingredients over the dry ingredients, add the chocolate chips, and stir until just moistened.
- Turn the dough out onto a floured surface and shape into a ball. Flatten into an 8-inch disc and cut into 8 wedges.
- Place the scones on a plate, brush with heavy cream, and sprinkle with coarse sugar, if using. Refrigerate for at least 15 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the chilled scones on the prepared baking sheet and bake for 22-25 minutes, until golden brown. Sprinkle with confectioners' sugar, if using. Let cool slightly before serving.
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