Chocolate Chip Scones
The flakiest, most tender scones that are always a huge hit. But make them chocolate chip. This is one of my most popular recipes with friends and family and is always requested at brunches!
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Why this recipe works
Honestly, I don’t even quite know. This recipe was passed on to me by one of my old high school teachers who later became my coworker. She used to host these wonderful ladies teas at the end of the school year and would always make these. I’d heard the recipe was a secret, but when she retired, she was more than happy to give it to me. I regret not asking for it sooner!
Anyway, the biggest key here is the butter. I usually use my fingers to blend it, creating long bits of butter, similar to when making pie crust. Then the heavy cream helps make these luscious and moist. The ingredients are perfectly balanced to hold together without being dry or dense.
The chocolate chips are unnecessary, but man do they add that something extra that just makes me so happy. While I’m not usually a sweet breakfast kinda girl, I would eat these every day if I could.
Key ingredients
Flour. This is key. Be absolute certain that you spoon then level the flour so you don’t pack it in. I’ve adjusted the original recipe because it came out wrong the first few times. Turns out it was written with the “just dunk and eyeball it” method of measuring flour, which packs in more flour than the gentle spoon-then-level method. So you can either weigh this or just measure carefully and gently.
Sugar. This is just enough to make these a little sweet so you can pair them with any topping.
Baking powder. Make sure it’s fresh. This helps create a bit of rise without making these a cookie.
Salt. Sea salt is ideal!
European style bitter. This has less water than sweet cream, so it’s ideal for a flakey scone. Be sure it’s nice and cold, and follow the notes about what to do if it gets too warm when you blend it in.
Heavy cream. Nope. This is not a health food. But also, does that really matter? When you taste these, you’ll agree.
Chocolate chips. One of those “optional” add-ins that really has become a staple.
How to make chocolate chip scones
1. Blend dry ingredients. This can be done with a whisk. I also suggest sifting it all, even though it’s not in the original recipe. I think it gives a softer texture and helps the baking powder distribute better.
2. Cut in very cold butter. Use unsalted, European style here. If the butter becomes warm (especially if it feels greasy), put the whole bowl into the fridge for 10 minutes to help re-chill the butter. For this batch, I used a pastry blender, but I usually just use my hands.
3. Toss in chocolate chips. Doing this now ensures they’re coated in flour and evenly distributed.
4. Stir in heavy cream. Only mix until you see no more dry bits of flour. And be sure the butter is nice and cold still when you add this.
5. Shape and bake. Pat into a 6” flat disc then cut into 6 triangles. You can also make this into a rectangle and make 6 square scones, but I like the traditional triangle that I’m used to.
Enjoy!
Tips and FAQ’s for this recipe
What do I serve these with?
More scones! Haha, I usually serve these with butter, jam, and whipped cream. Of course, Devonshire cream is very classic—it’s a must at any traditional tea—but it’s complicated to make it authentically. So, instead, I just serve it with whatever jams I have on hand and some sweetened whipped cream.
Do I have to use my hands?
No, but I do think it makes a noteworthy difference in this recipe. Although, my hands have been SO dry lately, so I caved and used a pastry blender this time. #noshame I add in a freezing step to account for the warmth of your hands melting the butter slightly. If you do use a pastry blender or other butter blending method, just be sure you don’t blend the butter too small (the dough should not resemble wet sand—that means you’ve over-mixed the butter).
How do I know if the butter is too warm?
If the butter is greasy or shiny or soft, it’s too warm. It should be very cold when you use it, which is why I have you leave it in the fridge until needed. If your butter got too soft while blending, you can freeze it a few minutes longer, until it’s very firm once again.
Can I use an egg wash?
Yes! I’m actually not an egg wash fan, so I didn’t bother this time. I’ve used milk and also just nothing for these (and most of my desserts), so it’s up to you. An egg wash is pretty standard on scones, but it’s not necessary. So, it’s entirely up to you!
Can I cut the disc into more pieces?
Sort of. Six wedges is ideal, but you could do 8 (it is easier to divide evenly that way). But avoid cutting these into more wedges, as they won’t bake the right way.
I have made these into mini scones, but that requires two slightly shorter discs that are also cut into 6 pieces. If you do want to go that route, make two equally sized discs of about 3/4 inch tall. Cut them into 6 pieces (not 8—this will not work). Also be sure to freeze the dough at least 10 minutes before adding the heavy cream, as mini scones are prone to spreading.
My tools
Silicone baking mats (or parchment paper)
Pastry blender (or your fingers—I only use a pastry blender when I’m tired of dry hands)
Chocolate Chip Scones
- prep time: 15-20 minutes
- bake time: 25-30 minutes
- total time: 50 minutes
servings: 6-8
Ingredients:
for the scones
- 2 ¾ cups (374g) all-purpose flour, spooned and leveled
- 2 teaspoons (10g) baking powder
- ½ teaspoon (3g) salt
- ½ cup (100g) granulated sugar
- 12 tablespoons (168g) very cold, unsalted European style butter, cut into cubes
- ½ cup (85g) chocolate chips
- 1 cup (232g) cold heavy cream
to finish (optional)
- 1 large egg, room temperature
- 1 tablespoon (14g) water or milk
- coarse or granulated sugar
Instructions:
- Preheat your oven to 375F/190C. Dice your butter and place back in the fridge until ready to use.
- Sift and whisk together the flour, baking powder, and salt in a large bowl. Sifting isn’t necessary, but it helps create a more tender crumb. Whisk in the sugar.
- Using your (clean) fingers (or a pastry blender, but I think fingers work best here), blend the butter in, smashing the cubes into the flour. You want the pieces to be no larger than small peas or shredded parmesan cheese–but a lot of the butter will be even smaller by this point. Use a rubber spatula to scrape any large bits of dough or butter stuck to your hands back into the bowl.
- Add the chocolate chips and gently toss the mixture to evenly distribute.
- At this point, freeze the dough for 5-10 minutes. This is my own little addition to the recipe, but it really makes a difference. Smashing the butter with your hands or even a pastry blender still warms it up. Freezing the dough for just a few minutes resolidifies the butter and ensures it won’t melt too quickly or cause the dough to spread during baking.
- Stir in the cold heavy cream. Be very careful to only stir until the flour is combined. If you see a few bits of dry flour, you can pat those into the dough in the next step.
- Turn the dough out onto a clean surface and gently pat it into a disc at least 1” thick (avoid having it significantly thicker though). Cut into 6 wedges. You can cut it into 8, but should do no more than that. Double the recipe if you’d like to make a larger batch.
- Arrange the wedges on a parchment lined baking sheet, at least 2” apart.
- Optionally, finish with an egg wash. Whisk together the egg and water or milk and gently brush each scone with some (you won’t use all of the wash unless you double the recipe). Sprinkle with some coarse sugar.
- Bake for 25-30 minutes (less if you cut your disc into 8 pieces), until matte in appearance and the tops begin to turn golden.
- Cool briefly and serve warm.
Enjoy with your morning coffee!
Store leftovers in an airtight container. They should last 3-5 days, if well-sealed. It’s highly recommended to warm leftovers in an oven or toaster oven.