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Easy Chocolate Chip Scones Recipe: Buttery, Tender, and Ready in 40 Minutes

Easy Chocolate Chip Scones Recipe

These easy chocolate chip scones are tender, buttery, lightly sweet, and filled with semisweet chocolate chips. The dough comes together quickly and bakes into eight golden wedges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (250 g) All-purpose flour
  • 1/3 to 1/2 cup (67–100 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Cold unsalted butter, cut into small cubes
  • 1 Large egg
  • 1/2 cup (120 ml), plus extra for brushing Heavy cream or heavy whipping cream
  • 1 teaspoon Vanilla extract
  • 3/4 to 1 cup (130–170 g) Semisweet or mini chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  2. Add the cold cubed butter and cut it into the flour mixture with a pastry cutter or your fingertips until coarse crumbs form, leaving a few pea-sized butter pieces.
  3. Whisk the egg, heavy cream, and vanilla in a separate bowl. Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms.
  4. Fold in the chocolate chips with a light touch. Turn the dough onto a lightly floured surface, gently bring it together, and shape it into a disk about 1 inch (2.5 cm) thick.
  5. Cut the disk into eight wedges and arrange them on the prepared baking sheet with space between each piece. Brush the tops with extra cream.
  6. For better rise and less spreading, chill the shaped scones for 15 to 30 minutes. Bake for 18 to 25 minutes, until lightly golden and set in the centers.
  7. Cool the scones on the baking sheet for several minutes before serving. Enjoy them warm or transfer them to a rack to cool further.

Notes

Keep the butter, cream, and dough cold, and avoid overmixing. If the dough seems dry, add cream one tablespoon at a time; if sticky, lightly flour the work surface rather than adding a large amount of flour to the dough.