Perfect Chocolate Chip Scones Buttery Tender Studded
Quick Hook
Perfect Chocolate Chip Scones are my go-to comfort bake.
Oh my gosh, they smell like butter and nostalgia.
As my mum always said, hot scones fix everything.
This British style chocolate chip scones riff is crisp outside.
Soft and flaky inside with warm chocolate pockets.
The key is very cold butter and a quick hand.
Brief Overview
These scones come from classic British teatime roots.
They pair well with jam or a strong cup of tea.
Difficulty sits at easy medium.
Prep takes about 20 minutes active.
Chill for 20 30 minutes and bake 15 20 minutes .
Yields eight medium scones.
Great for breakfasts or afternoon snacks.
Main Benefits
Top perk: richer texture from heavy cream and egg.
You get a buttery, tender scone bite.
This is a buttery tender scones recipe, honestly.
Health wise, homemade control matters.
You choose quality chocolate and portion sizes.
A single scone feels indulgent, yet satisfying.
Perfect for casual brunches or tea parties.
Also ideal as a freezer friendly scone recipe.
Freeze unbaked wedges and bake from frozen later.
What makes this recipe special is technique.
Cold butter gives layers and oven spring.
That’s how to make flaky scones every time.
If you like Skinnytaste Scones, try this richer take.
Swap in buttermilk for a tangier buttermilk scones version.
Use mini chocolate chips for even melt pockets.
I learned patience with chilling early on.
Once I skipped the chill and they flattened.
Never again. Cold dough = higher scones.
Want the exact ingredients next?
I’ve listed weights and simple swaps for you.
Now, onto the ingredients and step-by-step method.
Ingredients Main Ingredients for Perfect Chocolate Chip Scones
Fun fact: scones became a tea-time staple in the 19th century. I still get excited. These are the ingredients I use every time.
For the dough:
- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon (3 g) fine sea salt
- 6 tablespoons (85 g) unsalted butter, very cold, cubed
- 3/4 cup (180 ml) heavy cream, very cold
- 1 large egg (about 50 g) , cold
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (135 g) semi-sweet chocolate chips (mini chips work great)
For finishing:
- 1 2 tablespoons (15 30 ml) heavy cream or beaten egg for brushing
- 1 2 teaspoons granulated sugar for sprinkling (optional)
Quality notes (so your scones sing):
- Use all-purpose flour that is fresh. It affects rise.
- Choose unsalted butter with high butterfat. It browns beautifully.
- Pick good semi-sweet chocolate or chopped bar. Cheap chips taste waxy.
- Use cold heavy cream . Cold dairy keeps butter from melting.
These measures make about eight medium scones. I always weigh flour. It saves me from dense scones.
Seasoning Notes flavor tips for Chocolate Chip Scones
Essential combos: vanilla plus a pinch of flaky sea salt is magic. For warm depth, try 1/2 teaspoon cinnamon with 1 teaspoon orange zest.
That combo works well with Buttermilk Scones versions too.
Flavor enhancers and aromatics:
- Zest from one orange.
- 1 teaspoon espresso powder for chocolate lift.
- 1/2 teaspoon cardamom for a fancy twist.
Quick substitutions:
- Prefer tang? Swap cream + egg for 3/4 cup (180 ml) buttermilk.
- No heavy cream? Use whole milk plus an extra tablespoon butter.
- dairy-free: firm coconut oil and full fat plant milk with 1 tsp vinegar.
Equipment Needed
Essential tools only:
- Baking sheet and parchment paper.
- Large mixing bowl and whisk.
- Pastry cutter or two forks.
- Bench scraper or sharp knife.
- Measuring cups/scale and pastry brush.
- Wire rack and oven thermometer (optional).
Household alternatives:
- No pastry cutter? Use two knives.
- No scale? Spoon and level the flour.
- No bench scraper? Use a spatula.
Honestly, these little notes helped me nail a buttery tender scones recipe. Try chilling the disk 20 30 minutes and baking at 400° F ( 200° C) .
That’s how you get flaky layers.
Cooking Method
Prep Steps
Make sure your mise en place is ready. Measure flour (250 g total) and sugar. Cube very cold butter and chill your bowl. Beat one cold egg. Line a tray with parchment.
Time saving tip: weigh ingredients first. Use a food processor for quick cutting. Chill the baking sheet while the oven heats. Safety reminder: handle the oven mitts with care. Hot trays burn fast.
Fun fact hook: good scones rise most in the first five minutes.
step-by-step Process
- Preheat oven to 400° F ( 200° C) and chill the sheet.
- Whisk flour, sugar, baking powder and salt.
- Cut in cold butter until pea-sized bits appear.
- Stir in 3/4 cup (135 g) chocolate chips.
- Mix cold cream, egg and vanilla. Pour in and fold gently.
- Pat dough into a 1 inch (2.5 cm) round and chill 20– 30 minutes .
- Brush tops and bake 15– 20 minutes until golden.
Visual cues for doneness: tops must be golden. Scones should sound hollow when tapped. A thin skewer comes out with dry crumbs. If tops brown too fast, lower oven briefly.
Critical temperature points: oven at 400° F ( 200° C) and internal set as they cool. Bake time 15– 20 minutes .
Pro Tips
Keep everything cold. Cold butter gives flaky layers. Use mini chips for even chocolate pockets. Try chilling your cutter too.
Common mistakes to avoid: overworking the dough ruins flakiness. Using warm butter yields dense scones. Skimping on chill time cuts rise.
make-ahead options: shape and freeze unbaked scones on a tray. Bag and bake from frozen, adding 3 5 minutes. Or bake, cool, then freeze for up to 1 month.
Reheat at 300° F ( 150° C) for a few minutes.
Personal note: I once mixed too much and learned fast. The second batch? Flaky and tender. These are my go-to for weekend brunch.
If you crave a classic, try the Perfect Chocolate Chip Scones version. It tastes like British tea time at home.
Recipe Notes
Oh my gosh, these are my go-to for lazy Sundays. The secret to Perfect Chocolate Chip Scones is keeping everything cold.
I once warmed my hands too long and the butter softened. Disaster. Learn from me and stash the butter back in the fridge.
Fun fact: the classic cream tea tradition has roots centuries old. These British style chocolate chip scones nod to that history.
They make a stellar addition to Breakfast Foods and pair beautifully with strong coffee.
Serving Suggestions
Serve warm. Split and smear with butter or clotted cream. For a true treat, add a spoonful of jam. Mini chocolate chip scones are brilliant for kids or buffets.
They fit on a napkin, vanish fast, and look adorable.
If you want a modern twist, try them with a dollop of mascarpone. For a Skinnytaste scones vibe, use smaller chips and less sugar.
Pair with Earl Grey or a flat white. Honestly, a cold glass of milk also works.
Storage Tips
Room temperature is fine for a day in an airtight container. For longer, refrigerate up to two days. To refresh, reheat at 300° F ( 150° C) for 5 8 minutes until warm.
Want a freezer friendly scone recipe? Freeze unbaked cut scones on a tray. Once solid, bag them. Bake from frozen. Add a few minutes to the bake time.
Variations
Craving tang? Swap the cream and egg for buttermilk and try Buttermilk Scones. Need dairy-free? Use cold vegan butter and full fat oat milk with a splash of vinegar.
Want a richer crumb? Follow the Scone recipe with heavy cream and egg as written.
Seasonal swaps are fun. Add orange zest in winter. Fold in raspberries in summer. For a denser chocolate hit, use larger chips or chopped chocolate.
Nutrition Basics
Estimated per scone: about 390 calories. Fat around 24 grams. Carbs near 43 grams. They are indulgent. But they deliver calcium from cream and protein from the egg.
A reminder: portion size matters. One scone fuels a morning when paired with fruit or yogurt.
Wrap-up
If you want flaky results, remember the golden rules: cold butter, gentle handling, and a hot oven at 400° F ( 200° C) for 15 20 minutes .
Making these buttery tender scones recipe is forgiving. Try them. Share them. You’ll get better each time.
Frequently Asked Questions
How can I make Perfect Chocolate Chip Scones extra flaky every time?
Keep everything very cold chill the butter, use cold cream and the dough, and work quickly so the butter stays in pea-sized pieces; those pockets of cold butter create steam and lift in the oven.
Don’t overmix or overwork the dough: fold until it just comes together, pat rather than knead, and give the shaped rounds a brief chill before baking to firm the butter and relax the gluten.
A hot oven (about 400°F / 200°C) and preheated baking surface also help achieve a crisp outside and tender, flaky inside.
Can I make these scones ahead of time or freeze them?
Yes for best texture, freeze scones unbaked: cut them, freeze on a tray until solid, then store in a sealed bag and bake from frozen, adding a few minutes to the bake time.
Baked scones keep in an airtight container at room temperature for up to 2 days (refresh in a 300°F/150°C oven for 5 8 minutes); for longer storage, freeze fully baked scones and rewarm from frozen for a few minutes so they come back tender and warm.
What’s the best way to stop the chocolate chips from sinking in the dough?
Toss the chips lightly in a tablespoon of flour before folding them into the dough so they’re coated that helps them stay suspended while baking. Using mini chips or finely chopped chocolate also spreads the chocolate more evenly and reduces the chance of heavy pockets sinking to the bottom.
How can I adapt the recipe for dairy-free, gluten-free or lower-fat diets?
For dairy-free, use very cold vegan butter or solid coconut oil and full-fat plant milk with a teaspoon of vinegar to mimic buttermilk; chill thoroughly so the fat behaves like butter.
For gluten-free, use a 1:1 all-purpose gluten-free blend and add xanthan gum if it’s not included; expect a slightly different crumb. To reduce calories/fat, swap some cream for low-fat milk and reduce the chocolate, but note texture and flavour will change consider using dark chocolate and smaller chips to keep satisfaction per bite.
How do I know when the scones are properly baked what are the doneness checks?
Baked scones should be well risen with golden tops and set sides; they often sound slightly hollow when tapped on the bottom. A skewer inserted into the center should come out clean of raw dough (a few moist crumbs are fine).
If your oven has hot spots, rotate the tray halfway through baking and rely more on colour and the hollow sound than strictly on time Britain’s finest tea won’t wait forever, but perfectly baked scones are worth the extra check.
Perfect Chocolate Chip Scones Buttery Tender Stu
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 390 kcal |
|---|---|
| Protein | 5 g |
| Fat | 24 g |
| Carbs | 43 g |
| Fiber | 2 g |
| Sugar | 16 g |
| Sodium | 220-300 mg |
