There’s no better way to start the morning than with chocolate chip scones. Golden and tender, these pillowy triangles are studded with mini chocolate chips for a rich, comforting bite. Brushed with cream and finished with a cinnamon‑sugar sprinkle, they bake up slightly bronzed on top and soft inside—perfect warm with a pat of butter.
These homemade scones balance buttery richness and just enough chocolate to satisfy a morning sweet tooth. They’re simple to mix, easy to freeze, and ideal for serving at breakfast or brunch.
Make-Ahead Chocolate Chip Scones
Prepare the scones as directed, cut each dough circle into wedges on the baking sheet, then freeze the sheet uncovered overnight. When ready to bake, brush the frozen wedges with cream, sprinkle with cinnamon‑sugar, and bake directly from the freezer—add 1–2 minutes to the baking time. For longer storage, transfer frozen scones to a freezer bag for up to two months.
Chocolate Chip Scones with Heavy Cream
- Author: Laura Kasavan
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 14 scones
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Golden and tender, these chocolate chip cream scones are studded with mini chocolate chips for the perfect bite of sweetness. This recipe yields 14 scones and works well for entertaining or quick breakfasts throughout the week.
Ingredients
Scones
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 3/4 cup mini chocolate chips
Topping
- 1 1/2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 Tbsp cold heavy cream (for brushing)
Instructions
- Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- Combine the vanilla with 1 1/3 cups cold heavy cream and drizzle over the flour mixture. Fold gently just until the flour is incorporated. Add the mini chocolate chips and fold until a shaggy dough forms. If the dough seems too dry, add up to 2 more tablespoons of cream.
- Divide the dough in half and turn each half out onto a lightly floured surface. Pat each half into a 6‑inch circle, then transfer both circles to the prepared baking sheets. Cut each circle into 7 wedges. Chill the sheets in the freezer for 20 minutes while the oven finishes preheating.
- Mix the topping sugar and cinnamon in a small bowl. Pull the wedges slightly apart on the sheet, brush each with cold heavy cream, and sprinkle generously with the cinnamon‑sugar.
- Bake for 16 to 18 minutes, rotating the sheets halfway through, until the tops are set and edges are lightly golden. A toothpick inserted into the center should come out clean. Cool the scones on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Make ahead: After cutting the dough into wedges on the baking sheet, cover and freeze the trays overnight. When ready to bake, brush the frozen scones with cream, sprinkle with cinnamon‑sugar, and bake from frozen—add 1–2 minutes to the baking time. For longer storage, transfer frozen scones to a freezer bag for up to two months.