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These Chocolate Chip Scones made with mini chocolate chips are perfect for serving as a sweet breakfast treat or an afternoon snack.

At a Glance: Mini chocolate chips are the star of these scones • Makes 6 scones • Perfect for weekend breakfast or brunch •

Chocolate Chip Scone on a small white plate.

Scones with mini chocolate chips

These chocolate chip scones are a delicious treat. I like to make them in the morning and enjoy one with my cup of coffee.

One great thing about these scones is that they can be assembled ahead of time and stored in the freezer. When you're ready for a freshly baked scone, you simply pull them out of the freezer, throw them on a baking sheet, and bake them while they are still frozen. Scones for an early morning breakfast have never been easier!

Key ingredients

Small bowls filled with flour, sugar, chocolate chips, and other baking ingredients.

Chocolate Chips - Use mini chocolate chips in this recipe. The small size is perfect for the scones.
Butter - I use regular, salted butter.
Cream - For best results, use heavy cream or half-and-half.
Flour - Use all-purpose flour.
Sugar - Granulated sugar is used to sweeten the scones.
Baking Powder - Helps the scones rise while baking.

Making chocolate chip scones

Combine flour, sugar, baking powder, and salt together in a bowl.
Add small cubes of butter.

Cut the butter into the flour by pressing pieces of butter between your fingers and thumbs along with the flour. Continue until the butter is broken into small pieces and the mixture looks crumbly.

Chocolate chips with flour in a glass bowl.

Stir in the chocolate chips.

Flour with butter and chocolate chips on a wooden board.

Stir in the cream. The mixture is going to feel too dry. Dump it out onto a board or counter and begin pushing it together. Gently press the dough together until it forms a rough ball. Avoid overmixing. The dough should just hold together.

A round disc of chocolate chip scone dough.

Form into an 8-inch disc and cut into 6 wedges.
Place wedges on a parchment-lined sheet and place in the freezer for 15 minutes.

Brushing cream on top of unbaked scones.

While scones are chilling in the freezer, preheat oven to 425°F.
Remove scones from the freezer and brush tops with cream.

Wedges of unbaked scones on a baking sheet.

Bake for 15-18 minutes until the scones are golden and baked through.

Cool on a baking rack before serving.

Recipe tips

Be certain to fluff, scoop, and level your flour when you're measuring. This helps prevent overcompacted flour, which adds too much flour to each cup and will create dry scones.
The dough will appear to be very dry. Begin working with it, gently kneading and forming it together. The dough will come together, similar to a shortbread crust.
If it's way too dry, sprinkle an additional tablespoon of cream and then mix in.
You can bake the scones right away, but freezing the prepared scones for 15 minutes helps make a taller, lighter, and flakier scone.

To make ahead and freeze

These scones can be assembled and then fully frozen and baked later. You don't need the scones to thaw before baking.

Make and shape scones.
Place unbaked scones on a baking sheet lined with parchment paper.
Place in the freezer for at least one hour.
Once the scones are frozen, remove them from the baking sheet and place in a freezer-safe bag.
Remove as much air as possible from the bag and store it in the freezer.
To use, remove from the freezer and place on a baking sheet lined with parchment.
Brush the tops with cream and bake while the scones are still frozen.
You may need to increase the baking time by about 5 minutes.

More delicious scones to make

A scone broken into two pieces on a small white plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop