Jump to Recipe

These chocolate chip scones are fluffy, flaky and tender! The scones are slightly sweet, filled with mini chocolate chips, and topped with crunchy coarse sugar! 

Fluffy Chocolate Chip Scones stacked on top of each other

Overview

These scones are the perfect cross between a chocolate chip cookie and a flaky biscuit. I admit, it is a bit confusing for the taste buds at first, but ultimately it is incredibly satisfying!

The base of this recipe is my Master Scone Recipe and with just 2 extra simple ingredients you have a perfectly sweet and chocolatey treat.

I will quickly review the basic steps in using the Biscuit Mixing Method, but for more details about how and why this method works and all of the science behind it, check out the article The Biscuit Mixing Method.

How to Make Chocolate Chip Scones

The process to make scones always starts off the same. The extra ingredients (like chocolate and vanilla) are what makes these so special.

Step 1: Whisk Dry ingredients & Cut in the Fat

Whisk together all dry ingredients into a large mixing bowl.

Use a pastry blender or a fork to cut the fat throughout the flour mixture. To do this, press down on the fat with the wires of the pastry blender or tongs of the fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. 

Mini chocolate chips mixed into butter/flour mixture

Toss the mini chocolate chips into the flour/butter mixture and and stir to combine.

Step 2: Mix Wet Ingredients & Combine

Whisk together all of the wet ingredients.

Add the wet ingredients to the bowl with the flour/butter mixture and stir together using a rubber spatula. The dough will look very incohesive and shaggy. 

Step 3: Fold Dough

Transfer the dough to a lightly floured work surface and press it together into a rectangle shape.

Gently fold the dough in half using a bench knife or metal spatula. Turn it 90 degrees. Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones.

Sprinkle additional flour over the top of the dough and your hands to prevent sticking.

Step 4: Cut dough and bake

Pat the dough out to about a 7-inch (18 cm) circle (about 1.5-inch, 4 cm thick). Cut into 8 triangle-shaped pieces. I like to use a bench knife for this, but a sharp knife also works.

Transfer the scones onto a baking sheet lined with parchment paper or a silicone baking mat. Brush lightly with cream and sprinkle liberally with turbinado or granulated sugar.

Scones on a sheet pan brushed with cream and sprinkled with coarse sugar ready to bake

As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your scones will not spread too much and will allow your oven to fully pre-heat. 

Bake until golden brown and firm when gently pressed on. 

Fluffy Chocolate Chip Scones on a sheet pan

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious scone recipes.

Chocolate chip scones on baking sheet
Yield: 8 Scones

Chocolate Chip Scones

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

These chocolate chip scones are fluffy, flaky and tender. The scones are slightly sweet, filled with mini chocolate chips, and topped with crunchy coarse sugar.

Ingredients

  • 240 grams (2 cups) all-purpose flour
  • 100 grams (½ cup) granulated sugar
  • 10 grams (1 tablespoon) baking powder
  • ½ teaspoon kosher salt
  • 113 grams (½ cup, 1 stick) very cold unsalted butter, cut into small cubes
  • 175 grams (1 cup) mini chocolate chips
  • 1 teaspoon vanilla extract
  • 117 grams (½ cup, 120 ml) heavy cream, cold
  • 1 large egg, cold
  • a few tablespoons of additional heavy cream for brushing the tops
  • a few tablespoon of turbinado or granulated sugar for dusting the tops

Instructions

Prep:

  1. Position an oven rack to the center position. Preheat the oven to 425°F/220°C. Make sure you give the oven ample time to preheat as the scones will spread too much if it isn’t hot enough. 
  2. Line a sheet pan with parchment paper or a silicone baking mat. 
  3. Cut up the butter (113 grams, ½ cup) into small pieces and put it back in the refrigerator to stay cold. Measure out the rest of your ingredients.  

To Make the Scones:

  1. In a large bowl whisk together the flour (240 grams, 2 cups), sugar (100 grams, ½ cup), baking powder (10 grams, 1 tablespoon), and salt (½ teaspoon).
  2. Add the pieces of cold butter to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
  3. Toss in the mini chocolate chips (175 grams, 1 cup) and mix throughout the flour/butter mixture.
  4. Lightly whisk together the vanilla extract (1 teaspoon), heavy cream (117 grams, ½ cup), and the egg (1 large).
  5. Pour the wet ingredients into the dry ingredients and mix with a silicone spatula just until the liquid is absorbed. This should only take a few turns. The dough will look incohesive but it will come together on the counter. 
  6. Turn the dough out onto a lightly floured countertop and flour the top of the dough. The dough is typically very crumbly at this point, this is normal. Use a bit of pressure to press the dough together into one mass.
  7. Press the dough out to about a 1-inch (2.5 cm) thick rectangle.  
  8. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones. Dust more flour on top of the dough as needed to make it manageable. 
  9. Pat the dough out to about a 7-inch (18 cm) circle (about 1.5-inch, 4 cm thick). Cut into 8 triangle-shaped pieces. I like to use a bench knife for this, but a sharp knife also works. Transfer the scones onto a baking sheet lined with parchment paper or a silicone baking mat. Brush lightly with heavy cream and sprinkle liberally with turbinado or granulated sugar.
  10. As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your scones will not spread too much and will allow your oven to fully pre-heat. 
  11. Bake at 425°F/220°C for 14-18 minutes until golden brown and firm when gently pressed on. 
  12. Transfer to a cooling rack.
  13. Store leftovers completely cooled at room temperature wrapped in foil or plastic wrap for up to 2 days. Alternatively, you can freeze the scones raw and bake straight from frozen at 425°F/220°C for 18-22 minutes, until baked through. 

Notes

For rectangle shaped scones: after you have folded the dough 6 times, shape it into a square instead of a circle. Cut down the middle using your bench knife vertically and then horizontally. You should know have 4 squares. Cut the 4 squares in half to create 8 total rectangles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Baker Bettie
Category: All Recipes