This easy and delicious Chocolate Chip Scones recipe makes the best breakfast or snack to accompany your tea or coffee!
I have never met a scone I didn’t like. But of all of the scones, these Chocolate Chip Scones are hands down my absolute favorite scones ever! I mean, they include chocolate, and who doesn’t love chocolate?
All the flavor of a chocolate chip cookie gets baked into these scones. That means you can satisfy that cookie craving in a totally acceptable breakfast form- a scone! These chocolatey scones make the perfect breakfast, brunch, or snack option.
Scones are easy enough to make, so you don’t have to be an experienced baker to tackle this recipe. Novice bakers- this is a recipe for you! Its forgiving and easy.
You can use a pastry cutter or even two butter knives to cut the butter into the flour, but I highly recommend taking a shortcut and using a food processor. A food processor really does make it incredibly easy to do without breaking a sweat so if you do have one, break that bad boy out! It is one of my most used appliances and has a permanent spot on the counter because of that.
Before you know it, you have delicious chocolate chip scones that are tender and moist on the inside. Just serve them up with a cup of coffee or tea and enjoy!
Ingredients in Chocolate Chip Scones
- Flour: all purpose flour.
- Sugar: white granulated sugar.
- Baking powder: leavener.
- Salt: salt enhances the flavor in baked goods. The amount in this recipe does not make them salty.
- Butter: cold, cubed unsalted butter. It’s important that the butter is cold in this recipe. Warm butter will alter the texture of your scones and they will not be as pillowy soft and tender in the middle. You need the butter to be cold so that when you pop them in the oven, it only then begins to melt. When it melts in the oven, the water content will escape upwards as steam, creating lift and making a perfectly fluffy, tender center.
- Egg
- Milk: Any type of milk can be used in this recipe. 1% milk, 2% milk, whole milk, or even skim milks. Unlike many other scone recipes, I don’t use heavy cream in my recipe, opting to use regular milk and yogurt which I always have on hand.
- Greek Yogurt: I use vanilla flavored Greek yogurt but you can also use plain yogurt. If you opt to use a plain, unsweetened yogurt, add another tablespoon of sugar to the recipe instead.
- Vanilla extract: adds another dimension of flavor.
- Chocolate chips: I use mini chocolate chips because I like how they disperse leaving little bits of chocolate sprinkled throughout. There isn’t a bite of scone that doesn’t have a mini chip in it. You could use regular sized chocolate chips too, though.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Chocolate Chip Scones
- Mix the dry ingredients. In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly.
- Cut in the butter. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- Mix with the wet ingredients. In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Form into discs. Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the chocolate chips over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc.
- Slice and bake. Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
Tips for making the best Chocolate Chip Scones
Tip #1: The processor is your friend. As mentioned throughout this post, if you have a food processor, use it to make this recipe extra easy! It takes much less time and elbow grease to pulse the butter into the flour than it does to use a pastry cutter or butter knives and do it by hand.
Tip #2: Make sure your butter is cold from start to finish. It’s important that the butter remains cold before baking the scones. This is what helps create that fluffy, tender scone interior. If you feel like your butter is warming up while you are handling the dough, cover it with plastic food wrap and stick it back in the fridge to firm up again.
Tip #3: Handle the dough as little as possible. Not only does this help prevent the butter from melting, but it also prevents the dough from getting too tough. As with all baking, the less you handle the dough, the more fluffy the end result will be.
Tip #4: If you want more oomph, add some icing. I serve these bad boys as is but you can also drizzle them with a simple icing (icing sugar and a bit of milk) or even some melted chocolate to up the chocolate factor! Why not?
Storing leftover scones
Scones are always at their best when freshly baked, but will keep for a couple of days if stored correctly. To store them, allow them to cool completely and then transfer them to an airtight container and store at room temperature.
Can you freeze scones?
Yes, you can definitely freeze scones. Once the scones are baked and cooled completely, just transfer them to a freezer safe bag or container and pop them in the freezer.
When you want to enjoy one, just let it thaw at room temperature. You can even pop it in the oven for a bit to warm it up if you prefer.
Delicious Chocolate Chip Scones
These are a favorite in our home and a recipe I often make and share with family and friends. They are one of my most requested scone recipes and I always get asked for the recipe.
I hope you enjoy these flaky, chocolate studded scones as much as we do!
-Cathy
Looking for more scone recipes? You may also like:
Cranberry and Dark Chocolate Scones
Pumpkin Scones with Maple Glaze
Blackberry Scones
Strawberry Scones
Chocolate Chip Scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter cold, cubed
- 1 large egg
- 1/4 cup milk
- 1/4 cup Greek Yogurt vanilla flavored
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips (I use mini)
- 1 tablespoon milk
- 1 tablespoon sugar
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly.
- Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the chocolate chips over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc. (Note: If you feel like your dough is warming up and the butter is getting too warm, cover the discs in plastic food wrap and pop them in the fridge for a bit.)
- Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
