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Chocolate chip scones are a sweet, tender treat perfect for breakfast, brunch, or an afternoon pick-me-up. These scones bake up with crisp edges, soft centers, and plenty of chocolate in every bite. Chopped pecans add a buttery crunch that pairs beautifully with the chocolate.
They come together quickly with simple pantry ingredients, and the dough is easy to shape, whether you prefer wedges or cut scones. A brush of cream and a sprinkle of coarse sugar give them that classic bakery-style finish—golden, slightly crisp, and irresistible, warm from the oven.
What You’ll Like About This Recipe
Bakery-quality texture. Crisp edges and tender centers without complicated steps.
Loaded with chocolate. Mini chips ensure even distribution and chocolatey bites throughout.
Easy to customize. Add nuts, swap chocolate types, or use different extracts for variety.
Ingredient Notes
- Butter: Use chilled butter—it creates flaky layers and keeps the scones tender.
- Granulated sugar: Sweetens the dough and helps the scones brown.
- All-purpose flour: Forms the dough’s structure; measure accurately for best texture.
- Baking powder: Provides lift; aluminum-free varieties prevent metallic notes.
- Salt: Enhances flavor; omit if using salted butter.
- Semisweet chocolate chips: Mini chips distribute evenly for consistent chocolate in every bite.
- Pecans: Add crunch and richness; chop finely for even texture.
- Heavy cream: Brings the dough together and adds richness—also used for brushing the tops.
- Vanilla extract: Adds warmth and enhances the sweetness.
- Coarse sugar: Optional, but creates a classic, crisp bakery-style topping.
Steps to Make Chocolate Chip Scones
- Preheat the oven and line a baking sheet with parchment.
- Mix the dry ingredients, then cut in the cold butter until crumbly.
- Stir in chocolate chips and pecans.
- Combine the cream and vanilla and drizzle over the dry mixture.
- Mix gently until just moistened and knead lightly.
- Shape the dough into a round or rectangle and cut into scones.
- Brush tops with cream and sprinkle with coarse sugar if desired.
- Bake until lightly golden and cooked through.
Pro Tip:
Work the dough gently and keep the butter cold—minimal handling is the key to tender, flaky scones with a soft interior.
Recipe Variations
- Triple chocolate. Use a mix of mini chocolate chips, white chocolate chips, and chopped dark chocolate.
- Nut-free version. Omit pecans for a smoother texture.
- Orange-chocolate scones. Add 1 teaspoon orange zest to the dry ingredients.
- Mocha twist. Add ½ teaspoon espresso powder to the cream mixture.
- Buttermilk scones. Replace the cream with buttermilk for a slightly tangier flavor.
Serving Suggestions
- Serve warm with butter, clotted cream, or jam.
- Pair with coffee, hot cocoa, or black tea.
- Add a drizzle of melted chocolate over the tops once cooled.
- Choose to freeze unbaked scones and bake as needed for fresh treats.
How to Store
Room temperature: Store cooled scones in an airtight container for up to 2 days.
Refrigerate: Not necessary, but you may refrigerate for 4–5 days; warm slightly before serving.
Freeze: Freeze baked or unbaked scones for up to 3 months. Bake unbaked scones from frozen, adding 2–3 minutes to the bake time.
You might also frost or glaze these scones. Try drizzling them with a chocolate glaze. If you like plain scones, try these vanilla cream scones or glazed lemon scones.
Chocolate Chip Scones Recipe
Ingredients
- ½ cup granulated sugar
- 2 ¾ cups all-purpose flour, plus more for dusting
- 4 ½ tsp baking powder
- ⅛ teaspoon salt
- 10 tbsp unsalted chilled butter, diced
- ¾ cup mini semisweet chocolate chips
- ⅔ cup finely chopped pecans
- 1 ⅛ cups heavy cream, (9 ounces)
- 1 tbsp vanilla extract
Optional Topping
- 2 tbsp heavy cream (optional)
- Demerara sugar (optional), for sprinkling
Recommended Equipment
- Pastry brush optional
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the granulated sugar with the flour, baking powder, and salt. Add the diced chilled butter and work it into the dry mixture with your fingers or a pastry cutter. Stir in the chocolate chips and pecans.1/2 cup granulated sugar | 2 3/4 cups all-purpose flour | 4 1/2 tsp baking powder | 1/8 teaspoon salt | 10 tbsp unsalted chilled butter, diced | 3/4 cup mini semisweet chocolate chips | 2/3 cup finely chopped pecans
- Combine the cream and vanilla and drizzle it over the dry mixture. Stir just until the dough is moistened.1 1/8 cups heavy cream | 1 tbsp vanilla extract
- Turn the dough out onto a lightly floured surface and knead it a few times, until a soft dough has formed.
- Pat the dough out into a large circle or rectangle and cut out or slice to make the scones. Arrange them on the prepared baking sheet.
- If desired, brush the scones with cream and sprinkle with demerara sugar.2 tbsp heavy cream (optional) | Demerara sugar (optional)
- Bake the scones in the preheated oven for 18 to 22 minutes, until golden brown on the edges and bottoms.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
