Description
These Chocolate Chip Scones are tender, buttery, and studded with melty mini chocolate chips. With a lightly crisp exterior and optional vanilla glaze, they bring that perfect bakery-style experience to your home—ideal for breakfast, brunch, or a sweet snack.
Ingredients
Scones:
250g (2 cups) all-purpose flour
50g (¼ cup) light brown sugar, packed
6g (1½ tsp) baking powder
1g (¼ tsp) salt
113g (½ cup) unsalted butter, very cold and cubed
118ml (½ cup) heavy cream
2.5ml (½ tsp) vanilla extract
85g (½ cup) mini chocolate chips
Optional Vanilla Glaze:
125g (1 cup) powdered sugar
30–60ml (2–4 tbsp) milk
1g (¼ tsp) vanilla extract
Instructions
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a food processor, pulse together flour, brown sugar, baking powder, and salt.
Add cold butter cubes and pulse until coarse crumbs form.
In a separate bowl, whisk cream and vanilla, then pour into the flour mixture. Pulse until clumps form.
Transfer dough to a floured surface. Sprinkle in mini chocolate chips and gently knead to combine.
Shape into discs (two 10 cm discs for mini scones or one 15 cm disc for standard). Cut each into 8 wedges.
Arrange on baking sheet with space between. Bake for 13–14 minutes until just golden.
Cool completely before adding glaze.
To make glaze:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle or dip cooled scones. Let set before serving.
Notes
Freeze butter before using for ultra-flaky scones.
Handle the dough gently—don’t overmix.
Mini chips ensure better chocolate distribution.
Skip glaze for a simpler version, or dust with coarse sugar before baking.
Freeze unbaked scones and bake directly from frozen with extra time.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American