These chocolate chip scones are one of my favorite treats for breakfast or an afternoon snack. They’re simple to make and they turn out so moist every time!
The first scone I ever ate was bought from the grocery store bakery. It was pumpkin. It was also hard and crumbly and really dry. I don’t think I finished it.
Then someone came along and introduced me to proper scones and now…well. I am hooked.
These chocolate chip scones soft, buttery, and delicious. I can never resist them.
How to prep this chocolate chip scone recipe:
You will start this recipe by mixing in the flour, sugar, baking powder, salt and of course…the chocolate chips in a large bowl.
Continue to stir this up until the dough is evenly moist. This may take you a minute or two of stirring.
Put plenty of flour on a clean working surface to help prevent the dough from sticking.
Roll the dough into 3 evenly sized balls and then smoosh them out so they’re each about the same thickness – around 1 inch thick.
Tips for baking your scones:
Don’t skip preheating your oven. It is a common baking mistake my friends (and my husband) make all the time. They just don’t turn out the same.
Place your scones on a cookie sheet two inches apart from each other and two inches from any edge. This will allow them to spread a bit and keep the heat moving around them.
Before cooking them, load them up with butter and a sprinkle of sugar. We made a batch with and without this step. Hands down the buttered and sugared scones were better tasting!
Scones are best served warm, so try to have them ready shortly before serving. You can always pop them in a warm oven for a couple of minutes to warm them back up if needed.
Nobody likes dry scones. We add heavy cream to our recipe to keep them super moist!
FAQ about scones:
1. Can scone dough be frozen?
Prepare the dough and place on the baking sheet. Prior to adding the butter or sugar, place the baking sheet in the freezer for an hour. Then remove the scones and place them in a freezer-safe bag. They will need to cook about 5 extra minutes if you are baking them from frozen.
2. Can I make scones the night before?
Sure! Prep your scones and get them on the baking sheet. Pop the sheet in the fridge overnight. They may require a couple extra minutes of baking, but otherwise just proceed as directed.
Here are some more of our favorite scone recipes you can try:
We made some skinny chocolate caramel scones.
This banana scones recipe is a hit with a Nutella topping!
If you are into dark chocolate try these dark chocolate raspberry scones.
If you are prefer white chocolate instead, then go for the white chocolate cranberry scones.
Chocolate Chip Scones
- 3 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups dark chocolate chips
- 2 cups cold whipping cream
- 2 tablespoons butter melted
- Extra sugar for sprinkling
- Heat oven to 375 degrees. Lightly grease two cookie sheets.
- Mix together first five ingredients. Pour in cream and stir until the flour mixture is moistened.
- Turn mixture out onto a lightly floured surface and knead gently until a soft dough forms, about 2 minutes.
- Divide dough into three equal sized balls.
- Flatten dough into a seven inch circle (use your hands to flatten the dough out) and cut each dough circle into eight triangles.
- Place on cookie sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
- Bake for 15-20 minutes or until lightly browned.
- Serve warm.
Tips & Notes:
This post was originally written February 2010. It was updated with new photos October 2019.