Chocolate chip scones are sweet, crumbly, and delicious, and this recipe adds pecans for even more texture and flavor. Use semisweet, milk chocolate, or mini chocolate chips in the scones, or try a different chip, like white chocolate or mint. Brickle or toffee chips are also great in these scones, too, and they make a nice replacement for the nuts. Feel free to leave the nuts out if you aren’t a fan, or use walnuts instead.
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.
How to Store Scones
- Wrap cooled scones in plastic wrap and store them in a resealable food storage bag at room temperature for up to 2 days.
- Scones freeze well—place the cooled scones on a baking sheet and freeze. When frozen solid, wrap them in plastic wrap and foil and place them in a freezer bag. Freeze chocolate chip scones for up to 3 months. Defrost on the counter at room temperature or wrap a scone in a paper towel and microwave just until lightly warmed.
Chocolate Chip Scones Recipe
These sweet chocolate chip scones have fantastic flavor and texture. Each bite is chock-full of chocolate chips and chopped pecans! Make this recipe for chocolate chip scones and delight your family!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 servings 1x
- Category: Scones, Breakfast, Snacks
- Method: Bake
- Cuisine: British
Ingredients
- 10 tablespoons butter
- 1/2 cup granulated sugar
- 2 3/4 cups all-purpose flour, 12 1/2 ounces
- 1 tablespoon plus 1 1/2 teaspoons baking powder (aluminum-free)
- dash salt (omit if you are using salted butter)
- 3/4 cup semisweet chocolate chips (I used mini)
- 2/3 cup (3 ounces) chopped pecans
- 1 cup plus 2 tablespoons heavy cream, plus more for tops
- 1 tablespoon vanilla extract
Optional Topping
- 2 tablespoons heavy cream
- Coarse sugar, for sprinkling
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.
- Combine the cream and vanilla and drizzle it over the dry mixture. Stir just until the dough is moistened.
- 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 coarse sugar.
- Bake the scones in the preheated oven for 18 to 22 minutes.
- Makes about 18 to 24 scones.
