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Close up of chocolate chip stuffed scones.
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5 from 9 votes

Chocolate Chip Scones

These chocolate chip 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.
Prep Time15 minutes
Cook Time22 minutes
Chilling Time15 minutes
Total Time52 minutes
Servings: 8 Large scones
Calories: 416kcal

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: 416kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 333mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 3mg