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Chocolate chip scones drizzled with melted chocolate on a wire cooling rack | © Beyond the Butter®

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
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8 servings


  • 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
  • cup Semi-Sweet Chocolate Chips
  • Sparkling Sugar, applied after milk wash


  • 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.
  • 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.
  • 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.
  • 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.


Keyword chocolate chip scones, chocolate chips, scones
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