These chocolate chip stuffed scones are the softest and fluffiest scones! They are full of mini chocolate chips and stuffed with chopped chocolate. The scones are drizzled with a vanilla glaze. These scones are SO easy to make and perfect for weekend baking.
These chocolate chip stuffed scones are super soft and fluffy inside with crisp edges. The scones have extra heavy cream which makes them so soft! They are NOT dry or crumbly!
Why You Will Love This
- Soft scones- These scones are very soft and fluffy inside.
- Easy to make- No mixer is required and they make for an easy weekend bake.
- Stuffed with chocolate- In the middle of these scones, there is chopped chocolate.
- Vanilla glaze- The extra glaze adds an extra level of sweetness.
- Baking powder- Make sure the baking powder isn't expired. It expires 6 months after opening.
- Cinnamon- The cinnamon adds a layer of warmth to these scones.
- Brown sugar- I used dark brown sugar.
- Butter- Use high quality butter. I LOVE Costco's stick unsalted butter.
- Heavy cream- Heavy cream is best. You can use half and half.
- Mini chocolate chips- Minis are best. You can use regular chocolate chips.
- Chopped chocolate- This is the chocolate I used. Use semi-sweet or dark chocolate.
Step By Step Instructions
Here are the steps to make and bake these scones.
STEP 1: Cut the butter into cubes. Once cubed, place in the freezer. We want the butter to be very cold.
STEP 2: Mix the dry ingredients. Mix the flour, salt, baking powder, cinnamon, and brown sugar together.
STEP 3: Cut in the butter. Next, cut the butter into the dry ingredients using a pastry cutter. Cut the butter until it is the size of a pea.
STEP 4: Add in wet ingredients. Fold these in until slightly mixed. Then, add in chocolate chips.
STEP 5: Knead the dough. Fold and slightly knead the dough until the dry ingredients are JUST mixed together. Don't over mix the dough.
STEP 6: Press the dough on a cookie sheet. Next, press half of the dough into an 8 inch circle. Press the chopped chocolate on top, and then add the rest of the dough.
STEP 7: Chill the dough. Chill the dough for 15 minutes. Then, cut into 8 triangles and move these 1 inch apart. Brush with heavy cream and sprinkle sugar on top.
STEP 8: Bake the scones. Bake the scones for 20-25 minutes until golden. The scones will bake together.
STEP 9: Cool the scones. Cool the scones completely before drizzling the glaze on top.
These scones need to be cold before you bake them. If the butter is warmed, the butter will melt and the scones will be tough.
If the butter warms while you are forming the scone triangles, then chill for an extra 10 minutes before baking.
The scones will bake into each other, this helps to keep them soft. It also helps to keep the chopped chocolate inside the scones.
No you don't have too. It just makes it more fun!
I have not recipe tested this. I have only used heavy cream, because the extra fat in heavy cream helps to make these soft. If you do use milk, use whole milk.
Yes you can! Once you make the large scone dough into an 8 inch circle, wrap tightly in cling wrap. Store in the fridge up to 16 hours and bake right away.
Storing and Freezing
Store these chocolate chip stuffed scones in an airtight container at room temperature. Store up to 5 days. These are best eaten slightly warm.
Freeze these scones by storing in an airtight container. Freeze up to 30 days. Thaw for an hour before eating. Then, warm slightly in a microwave before eating.
Other Breakfast Recipes To Try
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Chocolate Chip Stuffed Scones
- 3 cups All-purpose flour
- ½ teaspoon Salt
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- ½ cup Brown sugar packed light or dark
- ½ cup Unsalted butter cubed and frozen
- 1 ⅛ cup Heavy cream
- 2 teaspoon Pure vanilla extract
- 1 Large egg
- ½ cup Mini chocolate chips plus extra to go on top
- 6 oz Chopped chocolate I used lindt 70% semi-sweet.
- 2 tablespoon Heavy cream
- White granulated sugar for the tops of the scones.
- 1 cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 2-3 tablespoon Milk
- Cut the butter into small cubes and place in the freezer while you prep the dry ingredients.½ cup Unsalted butter
- In a large bowl, sift the flour. Add in salt, baking powder, cinnamon, and brown sugar. Pour frozen butter into the dry ingredients. Use a pastry cutter or your hands to blend the butter into the dry ingredients. Blend until butter is the size of a pea.3 cups All-purpose flour, ½ teaspoon Salt, 1 tablespoon Baking powder, 1 teaspoon Ground cinnamon, ½ cup Brown sugar
- Make a hole in the middle of the dry ingredients. Pour in heavy cream, vanilla, and already beaten egg.1 ⅛ cup Heavy cream, 2 teaspoon Pure vanilla extract, 1 Large egg
- Use a rubber spatula and fold the dough. The goal is to NOT overmix. Once slightly mixed, add in chocolate chips. Knead the dry ingredients into the scone. Stop kneading once the dry ingredients are kneaded in.½ cup Mini chocolate chips
- Place parchment paper over a cookie sheet. Take half of the dough and press into an 8 inch circle. Press the chocolate on top of the dough. Press the rest of the dough on top of the chocolate.6 oz Chopped chocolate
- Chill for 15 minutes in the freezer. Cut the dough into 8 triangles. Pull the triangles out to have 1 inch space between them. They will bake together which keeps the chocolate in. Preheat oven to 400°F
- Top the scones with extra chocolate chips. Spread heavy cream on top using a pastry brush. Top with a sprinkle of sugar. If the butter is warm chill for another 10 minutes.2 tablespoon Heavy cream, White granulated sugar
- Place an empty cookie sheet on the bottom rack of the oven. This prevents overbaking the scones on the bottom. Bake for 20-25 minutes until light golden on top.
- Cool for 10 minutes on the hot cookie sheet. Cut the scones away from each other. Cool completely.
- Mix sifted powdered sugar, vanilla, and milk until a pourable glaze forms. Drizzle glaze on top of scones.1 cup Powdered sugar, 1 teaspoon Pure vanilla extract, 2-3 tablespoon Milk