Tender Buttery Chocolate Chip Scones

The smell of butter hitting flour still takes me back to my tiny apartment kitchen, where I once forgot to set a timer and discovered that slightly overdone scones still disappear in minutes when fresh from the oven.

I made these for a lastminute brunch when my sister announced she was visiting, and she now requests them every single time she comes over, even though she claims not to like sweets.

Ingredients

• 2 cups allpurpose flour: The foundation of everything tender and good, spooned and leveled not scooped
• 1/3 cup granulated sugar: Just enough sweetness to let the chocolate shine without becoming dessert
• 2 tsp baking powder: This is what creates those beautiful layers and lift
• 1/2 tsp baking soda: Works with the acidic cream for extra rise
• 1/2 tsp salt: Never skip this, it makes everything taste like itself but better
• 1/2 cup cold unsalted butter cubed: Cold butter means flaky layers, frozen is even better on hot days
• 2/3 cup cold heavy cream: The fat content here is nonnegotiable for tenderness
• 1 large egg: Adds structure and richness
• 2 tsp pure vanilla extract: Use the good stuff, you can taste the difference
• 1 cup semisweet chocolate chips: These melt into puddles while the outside stays crisp

Instructions

Preheat your oven to 400F and line a baking sheet:

Parchment paper saves you from scrubbing and ensures nothing sticks

Whisk the dry ingredients together:

Get everything evenly distributed so you dont bite into a pocket of baking powder

Cut in the cold butter:

Work quickly until you see pieces ranging from pea sized to oatmeal, some visible butter is your friend

Mix the wet ingredients separately:

Whisk the cream, egg, and vanilla until completely combined

Combine wet and dry ingredients:

Pour them together and fold gently until barely mixed, some dry streaks are perfect

Fold in the chocolate chips:

Give them just two or three turns to distribute evenly

Shape the dough:

Turn onto floured surface and pat into a circle about one inch thick, handle as little as possible

Cut into wedges:

Slice into eight pieces like a pizza and arrange with space between for rising

Brush with extra cream:

This gives you that gorgeous golden bakery finish

Bake until golden brown:

About 16 to 18 minutes, when the bottoms are golden and they smell like heaven

Save to Pinterest

My neighbor once smelled these baking and knocked on my door with a jar of jam, which turned into a weekly ritual that I still miss.

Making Them Ahead

You can freeze the cut wedges raw on a baking sheet, then transfer to a bag and bake directly from frozen, adding just a few extra minutes. This changed my morning routine completely.

Getting That Rise

The trick is patting the dough to exactly one inch thick, no more. Any thicker and they spread outward instead of upward, I learned this after making what looked like giant cookies.

Serving Suggestions

Split them while still warm and add a swipe of salted butter, or skip it entirely if the chocolate feels like enough. They are also incredible with clotted cream and strawberry jam.

• Warm them for 10 seconds in the microwave if they are a day old
• Pair with a cup of earl grey or strong coffee
• Freeze extras individually wrapped for emergency treats

Save to Pinterest

Theres something deeply satisfying about pulling these from the oven, breaking one open, and watching steam curl up with the smell of vanilla and melted chocolate. They never last long enough to photograph properly.

Recipe Questions & Answers

→ What type of chocolate works best?

Semisweet chocolate chips complement the scones by adding a balanced sweetness and melting beautifully within the tender crumb.

→ How is the butter incorporated?

Cold, cubed butter is cut into the dry ingredients until the mixture resembles coarse crumbs, which creates the scones’ flaky texture.

→ Can I add extra flavors?

Yes, adding a pinch of cinnamon or orange zest to the dough enhances the flavor without overpowering the chocolate chips.

→ What’s the ideal baking temperature and time?

Bake at 400°F (200°C) for 16–18 minutes until the tops turn golden brown and the scones are slightly firm to touch.

→ How should leftovers be stored?

Store scones airtight at room temperature for up to 2 days or freeze for up to 1 month to preserve freshness.

→ Can different chocolates be used?

Yes, dark, milk, or white chocolate chips can substitute semisweet varieties without changing the scone’s texture.