Chocolate Chip Scones

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Soft, flaky scones filled with mini chocolate chips.

Course Bread

Cuisine American

Prep Time 15

Cook Time 15

Chilling Time 15

Total Time 45

Servings scones

Calories 601kcal

Combine flour, sugar, baking powder, and salt together in a bowl.
2 cups flour, ⅓ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
Add small cubes of butter.
½ cup butter
Cut the butter into the flour with a pastry blender or 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.
Stir in chocolate chips.
1 cup mini chocolate chips
Stir in the cream. The mixture is going to feel too dry. Dump it out onto a board or counter and begin gently kneading the dough and pushing it together. Gently press the dough together until it forms a rough ball. Avoid overmixing. The dough should just hold together.
¾ cup heavy cream
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.
While the scones are chilling in the freezer, preheat the oven to 425°F.
Remove scones from the freezer and brush tops with cream.
2 tablespoons heavy cream
Bake in preheated 425°F oven for 15-18 minutes until the scones are golden brown and cooked through.
Cool on a baking rack before serving.

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.