Studded with semisweet chocolate chips, these scones are ready in under an hour—and I really mean a lot of chips. They freeze well for up to a month, so you can bake just what you need. With the tips below, even a beginner can make tender, flaky scones.
Soft and buttery
Balanced by the unmistakable sweetness of semisweet chocolate, these scones combine the tender crumb of a cake with the flavor of a chocolate chip cookie. They’re perfect for breakfast, brunch, tea time, or an afternoon snack.
Scone recipes are favorites here, and a classic with semisweet chips is a must-have in any baking repertoire. Follow the tips and the recipe card, and you’ll master scones in no time.
Tips for scones and biscuits
- Baking powder: Crucial for rise—make sure it’s fresh.
- Very cold ingredients: Use very cold butter and keep the liquid ingredients chilled until you need them. I often freeze the butter pieces for a few minutes before using.
- Don’t overwork the dough: The dough should be combined but still a bit shaggy with some floury patches. That creates flakiness; avoid smoothing it out completely.
- High oven temperature: Start in a fairly hot oven so the scones get a quick lift from the heat and baking powder. If you forget to preheat, chill the cut scones in the fridge or freezer while the oven warms up.
Variations & substitutions
- Yogurt: Swap the buttermilk and cream for natural Greek yogurt at the same volume.
- Spices: Add a pinch of ground cinnamon for warmth.
- Other chocolate: Mix in milk or white chocolate chips or chunks—try replacing half the semisweet chips.
- Orange: Add a little orange zest for a bright, complementary flavor.
How to make chocolate chip scones
Handle the dough gently so the butter stays cold and the flour’s gluten doesn’t develop. This keeps the scones tender and helps them rise instead of becoming dense.
We chill the formed scones briefly before baking to help them hold their shape and achieve a flaky texture.
- Working surface: The dough will look dry in places—don’t add extra flour at the start.
- Dough scraper: A scraper is ideal for folding the shaggy dough onto itself until it comes together. Pat into a circle without overworking.
Cutting and baking
- Shape: Triangles are classic for fruit scones, but you can use a round cutter for traditional rounds.
- Size: Cutting the disk into eight wedges yields a good medium size. For larger scones, divide into six pieces.
- Cutting the disc: Use a dough scraper or large knife to cut into wedges, or use a round cookie cutter for circles.
- Separate the pieces: Space the scones so they have room to expand while baking.
Vintage Kitchen Tip
For a crunchy top, sprinkle a little white or light brown sugar on the scones before baking.
Freezing scones
Scones freeze beautifully and bake straight from frozen, making them ideal to keep on hand.
- Cool or slightly warm: You can freeze scones at room temperature or barely warm; slightly warm scones sometimes retain moisture better.
- Freeze individually first: Freeze the already-cut scones on a baking sheet until solid, then transfer to a freezer bag or airtight container to save space.
- Bake from frozen: Bake directly from the freezer: start at 375°F (190°C) for 10 minutes, then reduce to 350°F (180°C) and continue until fully baked—add a few extra minutes as needed.
Kitchen notes
- Organization: Read the recipe first and have ingredients and equipment ready. This simplifies the process.
- Baking time: Oven and pan differences affect baking time. Use an oven thermometer if needed and note how your oven behaves for future bakes.
- Different sizes: For gatherings, make smaller round scones with a cookie cutter—they’re easier to handle and bake more evenly. Adjust baking time for size.
- Serving: Serve scones warm or at room temperature within a few hours of baking. They’re lovely plain, with whipped cream, or a drizzle of caramel for a richer experience.
Related recipes you might like:
Chocolate Cherry Scones-
Chocolate Chip Muffins
-
Cinnamon Scones
-
Chocolate Chip Blondies (easy recipe)
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Chocolate Chip Scones
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces
- 1 egg
- 2 tablespoons milk, cold
- 2 tablespoons heavy cream, cold
- 1 teaspoon vanilla extract (or ¾ teaspoon vanilla paste)
- 1 ½ cups semisweet chocolate chips or chunks
Instructions
- Make sure the butter cubes, cream, and milk are very cold. I like to chill them in the freezer for 10 minutes before starting. Preheat the oven to 375°F (190°C) when ready and line a baking sheet with parchment.
- By hand: Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the cold butter and cut it in with your fingers or a pastry cutter until the pieces are about the size of peas. Keep the butter cold—if it softens, chill briefly.
- Or food processor: Combine the dry ingredients, pulse a few times, add the cold butter, and pulse until pea-sized bits form. Transfer to a large bowl.
- In either case, beat the egg slightly and combine with the milk, cream, and vanilla. Add to the butter-flour mixture and stir gently until the dough just comes together. It will remain a bit shaggy.
- Stir in the chocolate chips. Transfer the dough to a lightly floured or unfloured surface and fold it onto itself a few times, using a dough scraper if you like. Pat into a rough circle about 1 to 1¼ inches thick.
- Cut the disk into 8 wedges (or use a round cutter for circles). Separate the pieces on the baking sheet so they have room to expand. Freeze for 10 minutes or refrigerate for 20 minutes while the oven heats.
- Bake at 375°F (190°C) for 10 minutes, then reduce the oven to 350°F (180°C) and bake for about 20 more minutes until golden and dry on top. Check doneness by lifting the top of one scone to ensure the interior is set; bake an extra 5–10 minutes if needed.
- Cool on a rack. Store covered at room temperature for 1–2 days and warm slightly before serving.
Notes
Baking time: All ovens are different. Use an oven thermometer if necessary and note any adjustments your oven requires.
Different shapes: For smaller or round scones, use a 2-inch cutter and reduce baking time as needed.
Freezing: Freeze cut scones on a sheet until solid, then transfer to a freezer-safe bag or container for up to two months. Bake directly from frozen following the instructions above.