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:
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250g (2 cups) all-purpose flour
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50g (¼ cup) light brown sugar, packed
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6g (1½ tsp) baking powder
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1g (¼ tsp) salt
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113g (½ cup) unsalted butter, very cold and cubed
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118ml (½ cup) heavy cream
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2.5ml (½ tsp) vanilla extract
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85g (½ cup) mini chocolate chips
Optional Vanilla Glaze:
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125g (1 cup) powdered sugar
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30–60ml (2–4 tbsp) milk
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1g (¼ tsp) vanilla extract
Instructions
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Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
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In a food processor, pulse together flour, brown sugar, baking powder, and salt.
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Add cold butter cubes and pulse until coarse crumbs form.
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In a separate bowl, whisk cream and vanilla, then pour into the flour mixture. Pulse until clumps form.
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Transfer dough to a floured surface. Sprinkle in mini chocolate chips and gently knead to combine.
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Shape into discs (two 10 cm discs for mini scones or one 15 cm disc for standard). Cut each into 8 wedges.
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Arrange on baking sheet with space between. Bake for 13–14 minutes until just golden.
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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