Chocolate Chip Scones are buttery, bakery-style scones with crisp edges, tender centers, and melty chocolate in every bite. Greek yogurt keeps them extra tender!
author’s note
The Secret Move: Greek Yogurt
Ok, I know social media is fully obsessed with cottage cheese, but I can’t quit Greek yogurt. Greek yogurt is popular too, but it doesn’t get the same hype and honestly? I think it’s way more versatile (and way yummier if I’m being real).
Instead of forcing cottage cheese into everything, I reach for Greek yogurt. It mixes better, bakes better, and just works so well.
And, using Greek yogurt in scones is one of my favorite moves ever.
My classic cherry scones are delicious (I’m always craving them), but they rely on a lot of sugar and heavy cream to get there. I wanted the same bakery-style result without going overboard, so I cut back on the sugar and swapped in Greek yogurt for the cream.
It took a little testing, but wow. These scones are tender, moist, and downright delicious. You’d never guess they’re any lighter than regular scones. Honestly? They might be my favorite scones yet!
Ingredients In Chocolate Chip Scones
| Ingredient | Tips |
|---|---|
| Flour, Sugar, Baking Powder, Baking Soda, Salt | Be sure the brown sugar is super fresh and soft (not clumpy). And you’ll want to make sure the baking agents are fresh! |
| Frozen Butter | Grate straight from the freezer and work quickly so it stays cold. Cold butter = gorgeous, flaky layers. |
| Greek Yogurt, Egg, Extracts | Use thick, full-fat Greek yogurt for the best texture. Honey-vanilla adds extra flavor to these chocolate chip scones. |
| Chocolate Chips | Mini chips spread evenly and melt into every bite. Large chips just didn’t work as well here. |
| Heavy Cream, Sugar, Glaze Ingredients | Brush lightly for a golden top. Keep the glaze thick so it sets nicely. |
How To Make Chocolate Chip Scones Recipe
- Prep: Freeze butter, preheat oven to 400°F, and line a sheet pan.
- Mix: Combine dry ingredients, grate in frozen butter, then mix in wet ingredients.
- Shape: Press dough into a disc, cut into 8 triangles, and space on the pan.
- Chill: Brush tops if desired, sprinkle with sugar, and chill for 20 minutes.
- Bake & Finish: Bake until lightly golden, cool, then drizzle with glaze.
Scones Tools
My Favorite Tools For Making Chocolate Chip Scones
These simple tools make scone-making easier and help keep the texture just right:
- Box grater: Grates frozen butter quickly without warming it.
- Pastry cutter: Cuts butter into the flour without overworking the dough.
- Flexible measuring tape: Helps size and shape the dough evenly.
- Dough scraper: Makes shaping, cutting, and transferring the dough easy.
- Baking mat: Prevents sticking and helps the scones bake evenly.
- Pastry brush: Perfect for brushing the tops with cream before baking.
Scones can turn out hard if they’re overmixed or overbaked. Overmixing develops too much gluten, which makes them tough, while overbaking dries them out. For softer scones, mix the dough just until it comes together and watch the bake time closely.
Good scones come down to a few simple things. Keep the butter cold, mix the dough as little as possible, and don’t over-bake.
Cold butter helps create flaky layers, gentle mixing keeps the scones tender, and pulling them from the oven on time prevents them from drying out. Chilling the shaped scones before baking also helps them bake up taller and hold their shape.
Storage
These chocolate chip scones are best the same day. Because of the added moisture, they soften quite a bit overnight. If you won’t eat them all, freeze them before baking.
To freeze, place unbaked scones on a lined baking sheet and freeze until solid. Transfer to an airtight bag and freeze for up to 1 month. Bake straight from the freezer, adding 1 to 3 minutes to the bake time.
Next Up: More Chocolate!
Desserts
Brownie Recipe
Desserts
Chocolate Crinkle Cookies
Desserts
Chilis Lava Cake
Breakfast
Chocolate Chip Baked Oatmeal
Chocolate Chip Scones Recipe
Video
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch, lined
Ingredients
- 8 tablespoons unsalted butter
- 2 cups flour
- 1/4 cup + 1 teaspoon granulated sugar divided
- 1/4 cup light brown sugar lightly packed (soft, fresh sugar!)
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1-1/2 teaspoons vanilla extract
- 1 drop almond extract optional
- 1/2 cup honey vanilla Greek yogurt
- 1 large egg
- 3 tablespoons heavy cream
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Pop butter in the freezer. Move the oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat and set aside.
- In a large bowl, whisk together the flour, 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Grate the frozen butter on the large holes of a cheese grater, or cut it into small cubes (pea-sized) and pop it back in the freezer until solid.
- Use a pastry cutter or two butter knives to press and slice the butter into the dry ingredients until you have a crumbly mixture with small chunks of butter. These cold butter pieces help create flaky layers. Stir in chocolate chips. Refrigerate while preparing wet ingredients.
- In another bowl, combine vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
- Add the wet ingredients to dry and mix with a strong spatula until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem too dry to form a ball. Keep kneading and pressing it gently, and it will come together. Keep in mind that the less you mix and knead, the better the texture will be (see note 1).
- Using your hands, shape the mixture into a 5.5-inch disc about 1 inch thick. Tightly wrap disc with plastic wrap and pop in the freezer for 20 minutes. Remove and unwrap. With a sharp knife, cut the disc into 8 equal triangles, using decisive, swift cuts instead of a sawing motion. Separate the triangles and place them on the prepared cookie sheet, leaving about 1 inch of space between each.
- Brush the tops of the scones with heavy cream. Sprinkle with the remaining 1 teaspoon of sugar. Place the sheet pan with the scones in the fridge and chill for 20 minutes.
- Remove scones from fridge and place in the fully heated oven. Bake until lightly golden around the edges and barely golden on top, about 14–16 minutes.
- For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk or heavy cream as needed but keep the glaze thick.
- Remove the scones from the oven and let sit on the sheet pan for 5 minutes to finish cooking. Allow them to cool to room temperature, then drizzle the glaze on top using a spoon.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love ur recipes 😍
Thanks so much Carole!