Chocolate Chip Scones
These chocolate chip scones are addicting! Tender and buttery, easy to make, slightly sweet, and studded with chocolate chips, you can even make them mini!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 16 scones 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 2 cups all purpose flour
- ¼ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 6 Tbsp butter, cold
- 1 egg
- ½ cup heavy cream
- 1 tsp vanilla
- ½ cup chocolate chips
Instructions
- Preheat oven to 425F.
- In a large bowl (using your hands, two knives or a pastry blender), or in a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, salt, and butter until it resembles breadcrumbs.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until the ingredients start to come together. The mixture should be dry, but not crumbly, so add 1-2 tsp of cream if necessary.
- Add the chocolate chips and mix just a few times until they are evenly distributed.
- On a silpat mat or a floured surface, shape the dough into a log.
- With your hands, flatten the log into a circle that is about 1 and ½ inches thick. Cut the circle in half and then each half into four or five wedges, depending on how big you like your scones.
- Place each scone on a baking sheet about 2″ apart and bake for 18-22 minutes until the bottoms start to turn golden brown.
- Remove to a cooling rack to cool and try your best not to scarf them down before the family shows up.
Notes
- Feel free to use mini chocolate chips or regular chocolate chips.
- If you’d like to make these scones gluten free, I recommend Bob’s Red Mill Gluten-free 1-to-1 Baking Flour, OR substitute with your preferred flour.
Nutrition
- Serving Size: 1 scone
- Calories: 420