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    Published: Sep 28, 2021 • Modified: Feb 23, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Chocolate Chip Scones

    Jump to Recipe Jump to Video Print Recipe
    Images of homemade chocolate chip scones from Beyond the Butter®.

    This Chocolate Chip Scones recipe gives you a golden brown, sparkling sugar outside with an incredibly soft and tender inside that's loaded with semi-sweet chocolate chips. They're a quick and easy-to-make breakfast or brunch treat and have the perfect level of sweetness!

    Chocolate chip scones drizzled with melted chocolate on a wire cooling rack | © Beyond the Butter®
    Chocolate chip scones drizzled with melted chocolate on a wire cooling rack | © Beyond the Butter®
    Jump to:
    • Reasons to Try These Easy Chocolate Chip Scones!
    • Get the Ingredients
    • Suggested Baking Tools
    • Let's Make These Easy Chocolate Chip Scones
    • Recipe FAQs
    • More Beyond the Butter Breakfast Sweets to Enjoy!
    • 📖 Recipe

    Reasons to Try These Easy Chocolate Chip Scones!

    • A super easy-to-make treat that comes together quickly!
    • Not overly sweet, but you can add a bit of melted chocolate to the tops if desired.
    • Soft and tender on the inside.
    • Loaded with chocolate chips.
    • A nice golden brown outside that's sprinkled with sparkling sugar.
    Cut view of chocolate chip scone drizzled in melted dark chocolate on a wire cooling rack | © Beyond the Butter®
    Easy chocolate chip scones on a parchment paper lined baking sheet with a bowl of chocolate chips and sparkling sugar | © Beyond the Butter®

    Get the Ingredients

    • All-Purpose Flour
    • Granulated Sugar or Pure Cane Organic Sugar
    • Baking Powder
    • Salt
    • Unsalted Butter
    • Whole Milk
    • An Egg (just one)
    • Vanilla Extract
    • Semi-Sweet Chocolate Chips or Milk Chocolate Chips
    • Sparkling Sugar (for garnish)

    Suggested Baking Tools

    Below are the recommended baking tools needed to make this recipe.

    Rubbermaid Oven Monitoring Thermometer
    Sparkling Sugar
    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Pyrex Glass Measuring Cups (1 cup & 2 cup)
    OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
    Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Zassenhaus Magnetic Retro Kitchen Timer
    Freshly baked, soft and tender chocolate chip scones on a parchment paper lined baking sheet | © Beyond the Butter®

    Let's Make These Easy Chocolate Chip Scones

    Below is a basic overview of how to to make this chocolate chip scones recipe. For the full recipe scroll down to the recipe card.

    Whisk the dry ingredients then add in the butter. This includes all-purpose flour, granulated sugar, salt, and baking powder. When adding the butter, it should be very cold. You can cut into small cubes or grate with a large-sized cheese grater. Use a pastry blender or two forks to cut the butter in with the dry ingredients. Your mixture should resemble small flaky bits, but some larger bits are fine too.

    Whisk the wet ingredients. This will be done in a separate bowl mixing together the whole milk, egg, and vanilla extract.

    Add the wet ingredients to the dry. Pour the wet ingredients into the dry ingredient butter mixture, then begin to stir together with a spatula. Next, add in the semi-sweet chocolate chips. When fully combined, the mixture will be sticky and a little wet—this is okay.

    Knead then shape. Transfer to a parchment paper-lined baking sheet that's sprinkled with a little all-purpose flour, then knead. You'll only need to knead the dough 4, maybe 5 times. You don't want to over-knead it. Shape into a circle and pat it down to 1 ½ inches high. My circles are usually about 7 inches in diameter.

    Cut, separate, then bake! Cut the scones into 8 triangles or 4 large triangles. Brush with milk, then sprinkle a little bit of sparkling sugar over the top. Bake for 16-18 minutes at 425ºF.

    Halved chocolate chip scone on parchment paper lined baking sheet | © Beyond the Butter®
    Warm and tender homemade chocolate chip scones drizzled with melted chocolate on a wire cooling rack | © Beyond the Butter®

    Recipe FAQs

    What is the best way to store chocolate chip scones?

    Chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or you can wrap them individually with plastic wrap and store them in an airtight container in the freezer for up to 1 month.

    Do I need a mixer for this scones recipe?

    No, just a few mixing bowls, spatulas, whisk, bench scraper, dough blender, baking sheet, and parchment paper.

    Do I need to brush the tops with milk?

    No, this is an optional step, but it does give the chocolate chip scones nice golden-brown tops.

    How do I reheat frozen chocolate chip scones?

    Defrost the frozen scones beforehand at room temperature for about 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.

    More Beyond the Butter Breakfast Sweets to Enjoy!

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      Bakery Style Lemon Blueberry Streusel Muffins
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      Mini French Breakfast Puffs
    • Slices of warm apple coffee cake on dessert plates drizzled with a simple vanilla glaze.
      Apple Coffee Cake
    • Tray of pecan sticky buns with knife on light grey textured background.
      Homemade Sticky Buns from Scratch

    📖 Recipe

    Chocolate chip scones drizzled with melted chocolate on a wire cooling rack.

    Chocolate Chip Scones

    Author: Jennifer
    This Chocolate Chip Scones recipe gives you a golden brown, sparkling sugar outside with an incredibly soft and tender inside that's loaded with semi-sweet chocolate chips. They're a quick and easy-to-make breakfast or brunch treat and have the perfect level of sweetness!
    5 from 1 vote
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 20 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 38 minutes minutes
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 8 servings
    Calories 347 kcal

    Ingredients
     

    • 2 cups All-Purpose Flour
    • ¼ cup Granulated Sugar
    • ¼ teaspoon Salt
    • 2 teaspoon Baking Powder
    • ½ cup Unsalted Butter (very cold and cut into small cubes (or grated))
    • ½ cup Whole Milk (plus 1 tablespoon extra for milk wash (applied before baking))
    • 1 Large Egg
    • 2 teaspoon Vanilla Extract
    • ⅔ cup Semi-Sweet Chocolate Chips
    • Sparkling Sugar (applied after milk wash)

    Instructions

    • Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.
    • In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold and cubed (or grated) unsalted butter with a pastry blender. Set aside.
      2 cups All-Purpose Flour, ¼ cup Granulated Sugar, ¼ teaspoon Salt, 2 teaspoon Baking Powder, ½ cup Unsalted Butter
    • In a separate bowl, whisk together the whole milk, egg, and vanilla extract. Pour into the butter dry mixture and begin to stir together with a spatula. Add in the semi-sweet chocolate chips and mix until it forms the dough. The dough will be a little wet and sticky. This is okay.
      ½ cup Whole Milk, 1 Large Egg, 2 teaspoon Vanilla Extract, ⅔ cup Semi-Sweet Chocolate Chips
    • Transfer the dough to the lightly floured, parchment paper-lined baking sheet. Knead 4-5 times, then shape and pat into a circle that is 1 ½ inches high and roughly 7 inches in diameter.
    • With a pastry cutter, cut into 8 equally-sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little milk, then sprinkle a little (or a lot) of sparkling sugar.
      Sparkling Sugar
    • Bake for 16-18 minutes at 425ºF. The scones should be tall and puffy with a golden brown top. Let them cool on the baking sheet for 5-10 minutes before serving.
      The chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or you can wrap them individually with plastic wrap and store them in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.

    Video

    Recipe Notes

    • Chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or you can wrap them individually with plastic wrap and store them in an airtight container in the freezer for up to 1 month.
    • Brushing the tops of the scones before baking is an optional step, but it does give the chocolate chip scones nice golden-brown tops.
    • To reheat these chocolate chip scones, defrost the frozen scones beforehand at room temperature for about 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.

    Nutrition

    Calories: 347kcal | Carbohydrates: 39g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 196mg | Potassium: 154mg | Fiber: 2g | Sugar: 13g | Vitamin A: 416IU | Calcium: 98mg | Iron: 3mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    « Apple Cinnamon Streusel Muffins
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    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

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    1. Shelby says

      October 15, 2021 at 7:00 pm

      5 stars
      Loved this recipe. The scones come out very moist and are great with a cold glass of milk. I added more than the recommended amount of chocolate chips and I definitely don't regret it. I didn't add the sparkling sugar on the tops this time, but want to try that the next time I make them.

      Reply
      • Jennifer says

        October 18, 2021 at 9:17 am

        I'm so glad you loved the recipe, Shelby! Thank you for making them!

        Reply
    2. Jessica says

      January 06, 2022 at 2:53 am

      How do I reheat after freezing?

      Reply
      • Jennifer says

        January 10, 2022 at 7:32 pm

        Excellent question and one I'll add to the FAQ section! Defrost the frozen scones beforehand at room temperature for about 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.

        Reply

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