Chocolate Chip Scones (video)
These chocolate chip scones are crispy and golden on the outside, soft and flaky on the inside, and loaded with chocolate chips in every bite. See how easy it is to make these moist and tender scones that will keep you coming back for more!
My kids were thrilled when I made these scones. To them, it’s like a giant chocolate chip cookie they can eat for breakfast! I’ve been baking up a storm these past few days. Fresh bread, scones, and muffins to keep everyone happy. We all miss our friends and family, so right now food is the cure, well at least it is in our house. It’s amazing the comfort food can bring. And once this is all over, my husband and I will have to go on a diet to lose our extra quarantine pounds.
Why this recipe is so great:
- Super easy to make – All you have to do is work the butter into the dry ingredients, then add in the wet ingredients, stir the dough together, knead it into a ball, and let it rest for 20 minutes while your oven preheats.
- Moist and tender, not dry at all – Using a combination and the right amount of buttermilk and butter make these scones incredibly moist and tender on the inside.
- Bakes to a golden perfection – Chilling the scones and brushing them with buttermilk before baking creates a crunchy exterior and gorgeous golden color.
- Here are some reviews:
“I’ve made these 3 times already. The kids absolutely love them. Its too good to be true for breakfast, lol. Thanks for the recipe!” – Holly
“Turns out perfectly every time! Such an easy and delicious scone, and I have made it with blueberries as well.” – Kristen
How to make chocolate chip scones:
(the ingredient amounts are listed in the printable recipe card further below)
- Start by mixing together some flour, sugar, baking powder and salt in a large bowl. Then add in some cold unsalted butter.
- Using a pastry cutter, fork or two knives, work in the butter until the mixture resembles coarse meal with some larger pieces remaining.
- Stir in the chocolate chips.
- Whisk together some buttermilk, egg, and vanilla extract in a measuring cup.
- Pour the wet ingredients over the flour mixture and mix just until all is moistened
- Scrape the dough onto a floured work surface and gently knead the dough into a ball. It doesn’t have to be perfectly smooth. Rough and shaggy is good.
- Flatten into a 6″ circle and cut into 8 or 10 wedges. Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
- Brush the surface with buttermilk and sprinkle with some coarse sugar. Bake in a 400F oven for 20 minutes or until golden brown.
- Use cold ingredients. Using cold butter, milk, and egg is essential for this recipe because you want the butter to remain solid while you work the dough. The small pieces of butter in the dough are what gives the scone its desirable texture. Cold butter creates steam as it melts in a hot oven. The steam from the melting butter expands between the layers of dough yielding a soft and fluffy interior, while the fat on the surface of the dough coats and creates a crispy outer shell.
- Be gentle and work quickly. When mixing your wet and dry ingredients together, gently mix until JUST combined and all appears to be moistened; that way you don’t create too much gluten. When kneading the dough into a ball, work quickly, so you don’t melt too much of the butter with your hands.
- Chill the dough. The key to this recipe is to let the scones chill in the fridge for 20 minutes while your oven preheats. This allows for the gluten in the flour to relax, which makes the scones more tender and enables them to rise higher. It also chills the fat, which makes the scones flakier.
Can these scones be made in advance?
Yes, you can prepare the dough the night before, cover and store in the fridge overnight, and bake fresh in the morning. Baked scones will last in the fridge for up to 5 days, so you can also bake them in advance, and just reheat when ready to serve. To reheat, place them on a baking sheet lightly tented with foil, and warm in a 350F oven for about 10 minutes.
Can you freeze these scones?
You can freeze them baked or unbaked. To freeze unbaked scones, place the wedges in the freezer until frozen solid, put them in a ziplock back, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed. To freeze them after baking, let cool completely, place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes.
You might also like:
- Best Scone Recipe
- Best Blueberry Scones
- Bakery Style Chocolate Chip Muffins
- Chewy Chocolate Chip Cookie Bars
- Chewy Chocolate Chip Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.
Chocolate Chip Scones
- Total Time: 35 minutes
- Yield: 8-10
These chocolate chip scones are crispy and golden on the outside, soft and flaky on the inside, and loaded with chocolate chips in every bite.
- 2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
- 4 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
- ½ cup (114g) cold unsalted butter, cubed
- ⅔ cup (167ml) cold buttermilk, plus more for brushing top of scones
- 1 large egg
- 1 tsp vanilla
- 2–3 tbsp coarse sugar for sprinking (optional)
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the chocolate chips. Set aside.
- In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn’t have to be smooth. Rough and shaggy is good.
- Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and sprinkle with coarse sugar if using.
- Bake for 20 minutes or until golden brown.
Scones are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. To reheat, place on a baking sheet, lightly tent with foil, and warm for 10 minutes at 350F.
To make in advance: prepare the dough the night before (up to step 5), cover and store in the fridge, and bake as instructed the next day. Baked scones will last in the fridge for up to 5 days, so you can also bake them in advance, and just reheat when ready to serve. To reheat, place them on a baking sheet lightly tented with foil, and warm in a 350F oven for about 10 minutes.
To freeze unbaked scones: place the wedges in the freezer until frozen solid, put them in a ziplock back, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed.
To freeze them after baking: let the scones cool completely, place them in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: chocolate chip scone recipe, best chocolate chip scones, easy chocolate chip scones
32 Comments on “Chocolate Chip Scones (video)”
I really wanted this to turn out. The dough was way too wet and I wasn’t sure what to do. I will try again but if advise can be given on what to do with too wet dough, that would be great.
They are currently backing mostly in one blob with hopes of cutting them into pieces once baked.
Hi Jodi, you can always add more flour when you are kneading if the dough seems too wet or next time don’t add as much liquid. Add a little at a time and just enough for the dough to come together. Hope this helps!
I made these for something sweet on the New Year’s Brunch we hosted. They were delicious and received very positive reviews.
Didn’t have Buttermilk and used Milk instead, they were great. After reading comments below and recognizing that whenever I bake in our oven, if the recipe says 10-12 min, mine are done at the lower end; I pulled it out of the oven at 17min.
The only other addition I had was that I made a vanilla glaze.
These turned out great, I made half double chocolate, and the other cinnamon! They were a perfect size, and very even baking! Very simple recipe to follow as well! I recommend this recipe!
I look forward to making these. Do you have a recipe for white chocolate coconut scones please?
No, but you could easily swap the chocolate chips for 1 cup white chocolate chips and 1/2 cup shredded coconut, and maybe even sprinkle more coconut on top instead of coarse sugar.
This was my first time making scones and the recipe is easy! These scones were a big hit. They were super delish!!!
Thank you! It’s a fav in our house. My kids think of it as a big giant chocolate chip cookie for breakfast, lol.
Made these this afternoon and they turned out perfectly! I followed the recipe exactly as written, so easy, and my husband and two teen sons gobbled them up! Crunchy bits on the outside… pillowy soft deliciousness on the inside with just the right amount of sweetness. These will be on regular rotation at our house! Thank you for the great recipe!
You’re very welcome, Ellen! I’m so glad to hear your whole family likes them. Enjoy and happy Sunday!
I have made many scone recipes in my life and this is hands down the best one I have found! Soft and flavorful, easy to make, recipe is readable and easy to follow, resting time isn’t too long for those of us who hate chilling things first haha. Very easy to adapt with different flavors/mix-ins too. I make these with a coffee glaze often and get many compliments! Thank you for the perfect scone recipe!!
You’re very welcome and great idea with the coffee glaze – yum!
I’ve made these amazing scones many times now. Quick to mix up and put in the oven before breakfast prep. I never seem to have buttermilk, cream or whole milk works fine. I have a scone pan that keeps them neat and tidy. Definitely a family favorite! Highly recommend.
Thank you for your kind words and recommendation, David! I’m so happy to hear it’s a family favorite!
After searching for a scone recipe, I found this one to be absolutely perfect! I have made scones with this recipe at least 7 times and they all come out perfectly!! When I have a lot of people over, I cut them into smaller pieces and make it into mini scones and they’re very cute and bite-sized. Thank you for this amazing recipe :))
You’re very welcome, Ramsha! I’m so happy to hear that you’ve made the recipe at least 7 times already and great idea making them into small bite-sized scones for company.
Loved this recipe! I put blueberries in half and half cup of chocolate chips in the other half of the dough! Turned out heavenly!
Great to hear and thank you for your kind words!
Made these for a nice Friday treat. They were lovely and with the easy instructions, it is super beginner friendly. Overall so yum!!
Thank you for your kind words, Elena! Enjoy and have a great weekend.
Made these for the first time for new year’s breakfast! So delicious! They were a big hit!
Thank you for your review and so glad to hear they were a hit. Enjoy and Happy New Year!
I made these Thanksgiving morning, they were a huge hit! I am going to try them with some chopped up English toffee that we received as a gift.
I’m so glad they were a huge hit and great idea with the English toffee. Thank you and happy holidays!
Turns out perfectly every time! Such an easy and delicious scone, and I have made with blueberries as well.
Great to hear! I’m glad you like them and thank you for your lovely review:)
I made these sugar free since I am a diabetic. They came out wonderfully well. Delicious! I substituted stevia for sugar. They are flaky and light and chocolaty delicious!
I’m so glad to hear and thank you for your lovely feedback!
Do you end up using all of the liquid? I tried a different recipe and used it all and it was a sticky mess. Couldn’t knead or layer it.
Excited to try this one!
Yes, I always use all of the liquid. You will need more flour to dust your hands and work surface to knead it, but it won’t be such a mess that you can’t knead it into a ball. Enjoy and happy Sunday!
I’ve made these 3 times already. The kids absolutely love them. Its too good to be true for breakfast, lol. Thanks for the recipe!
You’re very welcome! The kids and I love them for breakfast too:)