Fluffy and moist Chocolate Chip Scones that are so easy to make! Perfect for breakfast or a tea party. Serve with homemade clotted cream for a real treat!
These tender scones are one of my favorite things to serve for breakfast or when friends visit alongside a cup of coffee or tea. Now you can enjoy a warm chocolate chip scone without making a run to the bakery. If your kids are begging for chocolate chip cookies for breakfast—this easy scone recipe is your answer.
Why You’ll Love Chocolate Chip Scones
There’s nothing like homemade scones, and this chocolate chip scone recipe is bound to be one of your new favorites. You’ll love how they are the perfect amount of flaky, melt-in-your-mouth goodness. Scones are the perfect breakfast pastry, with a buttery texture, and crumbly edge. They taste just like chocolate chip cookies!
Scones are essentially biscuits with sugar. Imagine eating a buttermilk biscuit that tastes like chocolate—YUM! Plus, they are surprisingly easy to make! In short, you’ll just whisk all of the ingredients together, form them into triangles, and bake!
How to Make Chocolate Chip Scones
Ready to make the best scones of all time? Good. Let’s get to it!
Chocolate Chip Scone Ingredients
- Sour cream
- Baking soda
- All-purpose flour
- White sugar
- Baking powder
- Salt
- Butter (refrigerated or frozen)
- Egg
- Vanilla
- Mini chocolate chips (dark or semisweet chocolate chips)
- Milk for brushing on top
- Coarse sugar for sprinkling on top
Chocolate Chip Scone Instructions
Blend the sour cream and baking soda with an electric hand mixer. Sour cream is a must for these scones because it gives them a super moist texture and taste!
In a large bowl, mix flour, sugar, baking powder, and salt with a spoon.
Using a box or hand grater, grate the frozen butter into the dough. You can also use a food processor for this step.
Note: Cold butter equals flaky scones. Do not melt or soften the butter. I recommend frozen butter or butter straight from the refrigerator. Using pieces of cold butter prevents the butter from melting before the scones are baked, resulting in a flaky texture.
Add the sour cream mixture, egg, and vanilla into the large mixing bowl and continue to stir with a spoon (not hand mixer) until combined.
Add in the chocolate chips.
Place dough onto a floured surface and knead for a couple of minutes. Separate the dough into 2 balls.
Roll each piece of dough out into a round circle.
Cut each circle into 8 scone triangles.
Place scones on baking sheets. Brush each scone lightly with milk (or heavy cream) and then generously sprinkle coarse sugar on top of the scones.
Place in the oven and bake.
Serve with homemade clotted cream, raspberry jam, butter, or as is! Hope you love them as much as I do!
Chocolate Chip Scone Recipe Help
Want to freeze the dough?
If you have leftover scone dough, or you want to prepare your dough in advance, you can easily store it in the freezer until you are ready to bake. Cut dough into scone pieces and place on a baking sheet with parchment paper. Place a baking sheet in the freezer, and once frozen, place unbaked scones in a freezer bag and freeze again until you want to make them. Remove from the freezer and bake as instructed (you might need to add a few extra minutes). Even if you freeze before baking, you will still bake the perfect scones!
Want a smaller amount of scones?
You can easily cut this recipe in half if you want to only make eight scones. You can also make smaller scones by rolling the dough into smaller disks to create mini scones. Mini scones are a fun treat to serve at a brunch or family picnic!
What to Serve With Chocolate Chip Scones
You can enjoy these tasty scones on their own or with a cup of tea or some coffee. You can also serve alongside a variety of flavors, pastries, and breakfast options in a buffet style lineup (hey banana muffins, hey corn pancakes), especially when you have guests over for brunch! If you’re someone who would want to eat chocolate chips for breakfast, these scones will be the perfect morning pastry for you! If you want to make them even more of a sweet treat, serve with a little bit of clotted cream or vanilla glaze.
How to Store Chocolate Chip Scones
If you have a few leftover dough, you can store them in an airtight container in the pantry for around 5 days! There’s no need to keep them in the fridge. If you don’t have space in your pantry, leaving them on the counter is fine, but I have to warn you they might go quickly when they are in plain sight. I don’t know many people who can resist a good scone. I know I can’t!
I hope you enjoy this chocolate chip scone recipe as much as we do!
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Chocolate Chip Scones
PrintIngredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter refrigerated or frozen
- 1 egg
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
- milk for brushing on top
- coarse sugar for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick spray or stick down a silicone baking mat.
- In a small mixing bowl blend together the sour cream and baking soda with an electric hand mixer.
- In a large mixing bowl mix together flour, sugar, baking powder, and salt with a spoon. Using a box or hand grater, grate the frozen butter into the dough.
- Add in the sour cream mixture, egg and vanilla into the large mixing bowl and continue to stir with a spoon until combined, careful not to over mix it.
- Gently fold in the chocolate chips.
- Place dough onto a floured surface and knead for 2 minutes. Separate the dough into 2 pieces and roll each into a ball.
- Roll each piece of dough out into about a ¾-1 inch thick round circle and then cut into 8 scone triangles.
- Place scones on baking sheet. Brush each scone lightly with milk and then generously sprinkle coarse sugar on top. Bake 13-15 minutes or until golden brown on the bottom.
- Serve with clotted cream, jam, butter or as is! Enjoy!
Ann m Cuomo says
What is clotted cream
Pamela says
A delicious cream that you must try with scones! Here’s my post all about it (and my recipe!): https://brooklynfarmgirl.com/how-to-make-clotted-cream/