Tender buttery chocolate chip scones (Printable version)
Tender, buttery scones filled with semisweet chocolate chips, perfect for any time indulgence.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add the cold cubed butter to the dry ingredients and incorporate using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry mixture and gently stir until just combined, avoiding overmixing.
06 - Fold in the semisweet chocolate chips carefully to maintain dough texture.
07 - Turn the dough onto a lightly floured surface and pat into an 8-inch round about 1 inch thick.
08 - Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spacing slightly apart.
09 - Brush the tops lightly with additional heavy cream to promote browning.
10 - Bake for 16 to 18 minutes, or until the scones are golden brown. Allow to cool slightly before serving.
# Expert advice:
01 -
- It’s like a little bakery secret you get to keep—tender, buttery, and loaded with chocolate chips that melt perfectly.
- The balance of sweetness and buttery richness makes each bite feel like a cozy hug.
02 -
- Keep your butter cold and don’t overmix the dough—those two tips make the difference between crumbly scones and rock-hard biscuits.
- Adding the chocolate chips last keeps them from melting too much and gives perfect melted pockets in every bite.
03 -
- Use cold butter and don’t overwork the dough for flaky, tender scones every time.
- Brush tops with cream before baking to get that irresistible golden crust that looks as good as it tastes.