Chocolate Chip Scones
Chocolate chip scones that melt in your mouth! These are tender and just sweet enough, with a delightfully crackly and crumbly exterior. Best of all, they are super simple — no grating butter or complicated shaping — and ready to bake in about 10 minutes.
I can’t recall ever eating a scone as a kid. I suppose I might have at some point, but if so, it definitely didn’t leave a strong impression. That all turned around when I grew a bit older and acquainted myself with Starbucks’ pastry selection!
Now, I try not to indulge my Starbucks habit too frequently, but I love their blueberry muffins so much I had to find my own copycat version, and their scones are still a definite treat.
Making scones might seem intimidating, but with the right recipe it’s fun and easy. This one is exceptionally simple yet still delivers perfect scones every time: tender, moist, crumbly on the edges, sweet but not cloyingly so.
Chocolate chip scone ingredients
- All-purpose flour.
- Granulated white sugar.
- Baking powder.
- Heavy cream: this is the key to that soft, tender texture!
- Salt: coarse sea salt if you have it.
- Chocolate chips or chunks: obviously! We love these best with dark chocolate, but semisweet or even milk chocolate is certainly delicious, as well.
- Butter: just 1 tablespoon, to brush on top of the shaped scones before baking for extra flavor and pretty looks.
Scones without butter?
Traditional scones have a crackly crust, a tender interior, and a rich flavor — most often achieved by adding frozen or very cold butter to the dough.
An all-cream scone, like this one, achieves the exact same effect without the butter, which saves a lot of fuss all around. For one, it means you don’t need to worry about grating or shredding frozen butter, which is a decidedly un-fun kitchen task. (I’ve injured myself doing it, so I speak from experience!)
Moreover, without needing to incorporate cold butter, you drastically reduce the chances of overworking the dough, which helps to ensure your scones remain tender, not dry. Food52 detailed this effect in its “Big Little Recipes” column, which is spot on.
How to make them
The upshot is that cream-based scones are incredibly simple to make. Combine the dry ingredients, pour in the cream, and work it all into a soft, craggy dough. This is extremely fun for kids — speaking, again, from experience.
As for shaping, you have options. You can either scoop out balls of dough into simple drop scones, or gently press the dough into a flat disk, then cut that into wedges, like a pizza. I honestly find both ways very easy, so it’s just a matter of personal preference.
How to store scones?
Scones are incredible straight out of the oven, and also keep well in an airtight container for 2-3 days on the counter.
Can you freeze scones?
Scones are super freezer-friendly! You have two options:
- Freeze Before Baking (my favorite!): Shape dough into drops or wedges and place on a parchment-lined baking sheet or plate. Transfer to the freezer for about 1 hour. This flash freezes the scones so they don’t stick together. You can then layer them in a freezer bag or container and freeze up to 4 months. Best of all, scones can be baked straight from frozen, just adding 3-4 minutes to the baking time. Boom: scones on demand!
- Freeze After Baking: Allow scones to cool completely, then transfer to a freezer bag or container and store for up to 2 months. Thaw overnight in the fridge or on the counter. To mimic the fresh-baked effect, you can warm the scones in the microwave for 20 seconds or pop them into a 250°F oven for 10 minutes or so.
More breakfast treats
If you enjoy these, you might also like cinnamon chip scones, chocolate walnut granola, banana chocolate chip muffins, and zucchini chocolate chip muffins.
All of these make great little sweet treats, while also being totally justifiable for breakfast. 🙂
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Easy Chocolate Chip Scones
Ingredients
- 1 and 1/2 cups plus 2 tablespoons (195 grams) all-purpose flour
- 1/4 cup (49 grams) granulated sugar
- 2 teaspoons baking powder
- pinch coarse sea salt
- 1 cup (6 ounces, 170 grams) chocolate chips or chunks
- 1 cup (237 mililiters) heavy cream
- 1 tablespoon (14 grams) butter melted
Instructions
- Preheat the oven to 375 degrees F (190 C). Line a baking sheet with parchment paper or silicone baking mats and set aside.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk briefly to blend. Add the chocolate and stir to combine. Pour in the cream, stirring just until a craggy dough forms. Knead the dough very briefly with well-floured hands, just until it is evenly combined.
- Use your hands to gently shape the dough into a flat disk, then cut the disk into 8 wedges, just like a pizza. Transfer wedges to prepared baking sheet. Brush each one lightly with melted butter; sprinkle with a bit more granulated or raw sugar, if desired.
- Bake scones for 18-20 minutes, until the tops are lightly browned. Let cool about 10 minutes, then serve or transfer to a wire rack to cool completely.
Notes
- Alternative Shaping Method: Using a large dough or ice cream scoop, drop rounds of dough onto the prepared baking tray. Brush with butter and proceed as directed.
- Storage: Scones keep well in an airtight container for 2-3 days on the counter.
- Freeze Before Baking (the best!): Shape dough into drops or wedges and place on a parchment-lined baking sheet or plate. Transfer to the freezer for about 1 hour. This flash freezes the scones so they don’t stick together. You can then layer them in a freezer bag or container and freeze up to 4 months. Bake straight from frozen, just adding 3-4 minutes to the baking time.
- Freeze After Baking (still good!): Allow scones to cool completely, then transfer to a freezer bag or container and store for up to 2 months. Thaw overnight in the fridge or on the counter. To mimic the fresh-baked effect, warm scones in the microwave for 20 seconds or pop them into a 250°F oven for 10 minutes or so.
- Recipe: Adapted from Hersheys.
Nutrition Estimate
This post was originally published August 23, 2017 and has been updated with new photos, more helpful information on why cream-based scones work, and additional tips on storage and freezing.
