This Chocolate Chip Scones recipe gives you golden-brown, sparkling-sugar-coated scones with an incredibly soft, tender inside loaded with semi-sweet chocolate chips. They’re a quick, easy-to-make breakfast or brunch treat with the perfect level of sweetness!
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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 exterior that’s sprinkled with sparkling sugar.
Ingredients Needed
The following ingredients are needed to make this homemade chocolate chip scone recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- All-Purpose Flour. I prefer to use the King Arthur brand for all of my baking, but use what you prefer.
- Granulated Sugar. You can also use pure cane organic sugar.
- Unsalted Butter. Love to use Kerrygold or the Kirkland brand. Whatever brand you use, just make sure it’s very cold and cut into cubes or grated.
- Whole Milk. You can also use heavy cream or full-fat Greek yogurt as a substitute.
- Semi-Sweet Chocolate Chips. My preferred brand is Ghirardelli, but use whatever brand you like. You can also use milk chocolate chips.
- Sparkling Sugar. This is used only for garnish after you’ve applied the milk wash.
For quantities and instructions, please see the recipe card below.
Let’s Make These Easy Chocolate Chip Scones
Below is a quick overview of how to make these easy chocolate chip scones. For the full printable recipe, with US customary or metric measurements, visit the recipe card below.
Step 1. Whisk the dry ingredients. This includes all-purpose flour, granulated sugar, salt, and baking powder.
Step 2. Cut in the cold, cubed (or grated) unsalted butter. Your mixture should resemble small flaky bits, but some larger bits are fine too.
Step 3. Whisk the milk, egg, and vanilla. Pour the wet ingredients into the dry-ingredient butter mixture, then begin stirring with a spatula.
Step 4. Add in the chocolate chips. When fully combined, the mixture will be sticky and a little wet—this is okay.
Step 5. Transfer to a parchment paper-lined baking sheet sprinkled with a little flour, then knead. You’ll only need to knead the dough 4 times, maybe 5 tops. Shape into a 7-inch diameter circle, patted down to 1 1/2 inches high.
Step 6. Cut the dough into 8 triangles. Then separate them onto the baking sheet. You could also cut them into 4 large triangles.
Step 7. Brush on the milk wash, then top with sparkling sugar.
Step 8. Bake for 16-18 minutes at 425ºF. Let cool slightly for 5-10 minutes, then enjoy!
Storage, Freezing, and Reheating Instructions
These chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days, or wrapped individually in plastic wrap and stored in an airtight container in the freezer for up to 1 month.
To reheat, defrost the frozen chocolate chip scones at room temperature for 1 hour, then bake for 5-10 minutes at 325ºF on a baking sheet.
Helpful Tips
- When adding the butter, it should be very cold. You can cut it into small cubes or grate it with a large cheese grater.
- After cutting the butter into the dry ingredients, your mixture should resemble small flaky bits, but some larger bits are fine too.
- Don’t over-knead the dough. You only need to knead it 4 times, maybe 5, tops.
- Make sure your baking sheet is lined with either parchment paper or silicone lining and sprinkled with a little flour.
- Shape the dough into a 7-inch diameter circle, patted down to about 1 1/2 inches high.
- You can cut the scones into 8 triangles, 4 large triangles, or, for the traditional shape, use a round pastry cutter.
- Brushing the tops of the scones with the milk wash before baking is optional, but it does give the chocolate chip scones nice golden-brown tops.
Recipe FAQs
No, just a few mixing bowls, spatulas, a whisk, a bench scraper, a dough blender, a baking sheet, and parchment paper.
No, this is an optional step, but it does give the chocolate chip scones nice golden-brown tops.
Chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days, or wrapped individually in plastic wrap and stored in an airtight container in the freezer for up to 1 month.
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 Breakfast Sweets to Enjoy!
If you tried this Chocolate Chip Scones recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Easy Chocolate Chip Scones
Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1/2 cup Unsalted Butter, very cold and cut into small cubes (or grated)
- 1/2 cup Whole Milk, plus 1 tbsp extra for milk wash (applied before baking)
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2/3 cup Semi-Sweet Chocolate Chips
- Sparkling Sugar, applied after milk wash
Instructions
- Adjust your oven rack to the middle rack, preheat your oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it aside.
- In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold, cubed (or grated) unsalted butter with a pastry blender. Set aside.2 cups All-Purpose Flour, 1/4 cup Granulated Sugar, 1/4 tsp Salt, 2 tsp Baking Powder, 1/2 cup Unsalted Butter
- In a separate bowl, whisk together the whole milk, egg, and vanilla extract. Pour into the dry butter mixture and begin stirring with a spatula. When the dough begins to form, add the semi-sweet chocolate chips. Mix a few more times until the chocolate chips are well incorporated. The dough will be a little wet and sticky. This is okay.1/2 cup Whole Milk, 1 Large Egg, 2 tsp Vanilla Extract, 2/3 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 1/2 inches high and roughly 7 inches in diameter. Be careful not to over-knead.
- With a pastry cutter, cut into 8 equally sized triangles (or 4 large ones), then separate and space them out onto the parchment paper. Brush the tops with a little milk, then sprinkle on 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 wrapped individually in plastic wrap and stored 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
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
I was looking to do this recipe quickly and I don’t have a pastry cutter so I threw the dry ingredients into a blender and pulsed, added the cold butter pulsed a few times, and then added the mixed wet ingredients, then folded in the chocolate chips and it took only a couple minutes and came out amazing!! I’ll be using this as a base scone recipe. I want to try lemon scones next.
Thank you so much for making them and for the note about making them in the blender!
Chocolate Goodness!
absolutely amazing every time. and easy!!! i use the raw cane sugar!
I accidentally put two sticks of butter instead of one and it made these so amazingly moist, tender, and slightly flaky! It was the best mistake 🙂 Love these!
Haha! That is the best mistake, indeed. Glad they worked out with the extra stick! And thank you for making them!
How do I reheat after freezing?
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.
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.
I’m so glad you loved the recipe, Shelby! Thank you for making them!