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Home » Breads and Rolls

Oct 28, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

Chocolate Chip Stuffed Scones

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Pinterest pin for chocolate chip stuffed scones.

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.

Close up of chocolate chip stuffed scones.

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 a dry scone or a crumbly scone!

These are the best scones to enjoy for breakfast or an afternoon tea party. They do make large scones.

If you want more chocolate chip recipes, try chocolate chip cookie dough cheesecake, pumpkin chocolate chip muffins, and Oreo chocolate chip cookies.

Jump to:
  • Why You Will Love This
  • Ingredient Notes
  • Step By Step Instructions
  • Baking Tips
  • FAQ
  • Storing and Freezing
  • 📖 Recipe

Why You Will Love This

  • Soft scones- These tender scones are very soft and fluffy inside. The inside is has flaky layers.
  • 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.
Chocolate chip stuffed scones on a wire rack.

Ingredient Notes

Here are some notes on the ingredients. For the full list of ingredients, see the chocolate chip scones recipe card below.

  • 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. You can use light brown sugar.
  • Unsalted Butter- Use high quality butter. I LOVE Costco's stick unsalted butter.
  • Heavy cream- Heavy whipping cream is the best. You can also use half and half.
  • Mini chocolate chips- Minis are the best. You can use regular semi-sweet chocolate chips or dark chocolate chips I don't recommend milk chocolate chips because it will be too sweet.
  • Large eggs- Pull the egg out 2 hours before baking
  • Chopped chocolate- This is the chocolate I used. Use semi-sweet or dark chocolate. This is optional.
  • Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty glaze.

Step By Step Instructions

Here are the steps to make and bake these scones. This recipe is made by hand in a large mixing bowl. You will need a pastry cutter (or your hands) and a rubber spatula.

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 all-purpose flour, salt, baking powder, cinnamon, and brown sugar together.

Dry ingredients in a glass bowl.

STEP 3: Cut in the butter. Next, cut the butter into the flour mixture using a pastry cutter. Cut the butter until it is the size of a pea.

Close up of chopped butter.

STEP 4: Add in wet ingredients. Add in vanilla extract, egg, and vanilla extract. Fold these in until slightly mixed. Then, add in the chocolate chips.

Wet ingredients added.
Slightly mixed dough with 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.

Dough in a glass bowl.

STEP 6: Press the dough on a cookie sheet with parchment paper. 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.

Chocolate pieces on top of scone dough.
Scone dough on a cookie sheet.

STEP 7: Chill the dough. Chill the dough for 15 minutes. Then, cut into 8 triangles using a sharp knife or bench scrapper and move these 1 inch apart.

Brush with heavy cream and sprinkle sugar on top. The sugar will give it an extra crunch.

Scone dough cut into 8 pieces.

STEP 8: Bake the scones. Bake the scones for 20-25 minutes until golden brown. The scones will bake together.

STEP 9: Cool the scones. Cool the scones completely before drizzling the glaze on top.

These scones can be served with a warm cup of coffee.

Baking Tips

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 best way to bake the scones is to bake them into each other, this helps to keep them soft. It also helps to keep the chopped chocolate inside the scones.

Scones on a wire rack.

FAQ

Do I have to stuff these with chopped chocolate.

No you don't have too. It just makes it more fun!

Can I make this with milk?

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.

Can I make these ahead of time?

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.

Holding up a chocolate chip stuffed scones.

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.

Freezing

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.

Scones on a plate with a bite missing.

Other Breakfast Recipes To Try

  • Easy Cinnamon Banana Scones
  • Moist Triple Chocolate Muffins
  • Walnut Chocolate Chip Banana Bread
  • Gooey Cookies and Cream Cinnamon Rolls

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

📖 Recipe

Close up of chocolate chip stuffed scones.

Chocolate Chip Stuffed Scones

Stephanie Rutherford
These chocolate chip stuffed scones are light and fluffy scones. They are filled with mini chocolate chips and stuffed with pieces of chocolate. They are topped with a glaze.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 22 mins
Chilling Time 15 mins
Total Time 52 mins
Course Dessert
Cuisine American
Servings 8 Large scones
Calories 416 kcal

Ingredients
 
 

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.

Glaze

  • 1 cup Powdered sugar sifted
  • 1 teaspoon Pure vanilla extract
  • 2-3 tablespoon Milk

Instructions
 

Scones

  • 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.

Glaze

  • 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

Notes

These make large scones. You can split the scones in half.
Four- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the scones.
High altitude baking- Add an extra 3 tablespoon of flour.

Nutrition

Calories: 416kcalCarbohydrates: 75gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 333mgPotassium: 105mgFiber: 2gSugar: 21gVitamin A: 579IUVitamin C: 1mgCalcium: 151mgIron: 3mg
Keyword chocolate chips, chocolate stuffed, fluffy, mini chocolate chips, scones
Tried this recipe?Let us know how it was!
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Chocolate Cream Cheese Danish »

About Stephanie Rutherford

Reader Interactions

Comments

  1. Tristan says

    February 03, 2022 at 6:06 pm

    5 stars
    Absolutely delicious! I took them to work and my coworkers devoured them. I loved that every bite had some chocolate chips in it and I will definitely make them again! Though when I make them again I'll probably cut them a little smaller - they were ginormous, which is usually great but if I share them I'll make them smaller 😛

    Reply
  2. Yaidy says

    November 02, 2021 at 2:32 pm

    They look so good! I can't wait to bake them.

    Reply

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