Introduction

These chocolate chip scones are tender, buttery, and perfectly sweetened with a mix of mini and dark chocolate chips. They make a delightful treat for breakfast or afternoon tea, with a rich chocolate drizzle to elevate every bite.

Chocolate Chip Scones Recipe - Recipe Image

Ingredients

2 1/4 cups all-purpose flour (plus 1/4 cup for flouring the counter)
1 rounded teaspoon baking soda
2 rounded teaspoons cream of tartar
2 tablespoons granulated sugar
Dash of salt
1/2 cup cold salted butter (plus an additional 1 tablespoon)
1 large beaten egg
3/4 cup buttermilk
3/4 cup mini chocolate chips
4 ounces dark chocolate chips
1/4 cup mini chocolate chips (optional)
2 tablespoons coarse raw sugar (optional)

Instructions

Step 1: Refrigerate a metal bowl for 5 minutes to chill it. Preheat your oven to 425 degrees Fahrenheit.
Step 2: In the chilled bowl, combine the flour, baking soda, cream of tartar, sugar, and salt.
Step 3: Cut the cold butter into small cubes or grate it, then add it to the flour mixture.
Step 4: Using a pastry cutter, blend the butter into the flour until mostly incorporated. It’s fine to have small bits of butter; use your fingers to break down any large chunks.
Step 5: Make a well in the center of the flour mixture and add the beaten egg and buttermilk.
Step 6: Gently mix the wet ingredients into the dry with a wooden spoon or spatula until just combined. Fold in the chocolate chips.
Step 7: Sprinkle about 1/4 cup of flour on a clean counter. Turn the dough out onto the floured surface and flip it so the floured side is on top.
Step 8: Shape the dough into a disk roughly 1 1/4 inches thick. Use a knife to cut it into 8 triangles, like slicing a pie.
Step 9: Place the scones on a greased baking sheet or a nonstick baking mat.
Step 10: Bake immediately for 12 minutes. Let them cool for 3-5 minutes before transferring to a wire rack to cool completely.
Step 11: Melt the dark chocolate in a microwave-safe bowl for 30 seconds. Stir and continue melting in 10-second bursts until smooth.
Step 12: Drizzle the melted chocolate over the cooled scones. Sprinkle immediately with optional mini chocolate chips and/or coarse raw sugar.
Step 13: Let the chocolate set before storing the scones in an airtight container.

Tips & Variations

For a richer flavor, use unsalted butter and add a pinch of extra salt to balance the sweetness.
Swap buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if buttermilk isn’t available.
Add a teaspoon of vanilla extract to the wet ingredients for extra aroma.
Try white chocolate chips or chopped nuts for a different twist.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month and thaw at room temperature before serving. Reheat gently in a low oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butter for this recipe?

Yes, using very cold or frozen butter is recommended to create flaky layers in the scones. Just cut or grate it quickly before mixing.

What if I don’t have cream of tartar?

You can substitute cream of tartar with baking powder (about 1 tablespoon) since it contains both an acid and baking soda.

Chocolate Chip Scones Recipe

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★★★★★

4.7 from 68 reviews

These Chocolate Chip Scones are a delightful treat featuring a tender, flaky texture with bursts of rich dark and mini chocolate chips. Perfectly buttery and lightly sweetened, these scones are baked to golden perfection and enhanced with a drizzle of melted chocolate and optional coarse sugar topping for added crunch.

Author: Bella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 8 scones 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour (plus 1/4 cup for flouring the counter)
1 rounded teaspoon baking soda
2 rounded teaspoons cream of tartar
2 tablespoons granulated sugar
Dash of salt

Wet Ingredients & Mix-ins

1/2 cup cold salted butter (plus an additional 1 tablespoon)
1 large beaten egg
3/4 cup buttermilk
3/4 cup mini chocolate chips
4 ounces dark chocolate chips

Optional Toppings

1/4 cup mini chocolate chips (optional)
2 tablespoons coarse raw sugar (optional)

Instructions

Chill the bowl and preheat oven: Place a metal mixing bowl in the refrigerator to chill for 5 minutes, helping to keep ingredients cold. Meanwhile, preheat your oven to 425°F (220°C).
Combine dry ingredients: In the chilled bowl, stir together the all-purpose flour, baking soda, cream of tartar, granulated sugar, and salt until evenly mixed.
Prepare the butter: Cut the cold salted butter into small cubes or grate it finely. Add the butter to the dry ingredient mixture.
Cut in the butter: Using a pastry cutter, work the butter into the flour mixture until mostly combined but still with some small chunks of butter remaining. Snap any large butter pieces between your fingers to ensure even texture.
Add wet ingredients: Make a well in the center of the flour mixture and pour in the beaten egg and buttermilk.
Mix the dough: Use a wooden spoon or spatula to gently mix the wet and dry ingredients together just until blended. Be careful not to overmix to keep the scones tender. Fold in the mini chocolate chips.
Prepare the workspace: Sprinkle about 1/4 cup of flour onto your countertop. Turn the dough out onto this floured surface, then flip it over so the floured side is on top.
Shape and cut the dough: Shape the dough into a disk approximately 1 1/4 inches thick. Using a sharp knife, cut the disk into 8 triangular wedges like slicing a pie.
Arrange on baking sheet: Place the scones on a greased cookie sheet or a baking tray lined with a nonstick baking mat, spaced slightly apart.
Bake the scones: Bake immediately in the preheated oven for 12 minutes until golden brown. Remove and let cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Melt the chocolate: In a microwave-safe bowl, melt the dark chocolate chips by heating for 30 seconds. Stir and continue melting in 10-second increments until smooth.
Drizzle and decorate: Use a spoon to drizzle the melted chocolate over the cooled scones. Immediately sprinkle with additional mini chocolate chips and/or coarse raw sugar if desired.
Set and store: Allow the chocolate drizzle to set at room temperature. Store the finished scones in an airtight container to maintain freshness.

Notes

Keep the butter and mixing bowl cold to ensure flaky scones.
Don’t overmix the dough; a light hand produces a tender texture.
Coarse raw sugar adds a nice crunch if you like your scones a bit textured on top.
These scones are best enjoyed fresh but can be reheated gently in the oven.
Substitute milk with buttermilk for more tender scones.

Keywords: Chocolate Chip Scones, breakfast scones, easy scone recipe, chocolate baked goods, flaky scones