Chocolate Chip Scones

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Quick GREEK YOGURT Strawberries and Cream Scones PLUS a chocolate-chip scone recipe! via chelseasmessyapron.com

Flaky and soft Chocolate Chip Scones have a sweet glaze on top, crisp and crunchy exteriors, with flaky and soft interiors, and chocolate studded bites throughout. These buttery scones are made with a secret ingredient that makes them ultra moist and flavorful — Greek yogurt!

Overhead image of Chocolate Chip Scones with glaze on top.

Chocolate Chip Scones

We make these strawberry scones very frequently in my home; everyone loves them! A few days ago, we were craving them, but were completely out of strawberries. So I decided to make a few slight changes to that recipe and create Chocolate Chip Scones. Luckily, everyone was just as crazy about these!

Sometimes scones can be a bit finicky to get just right, but I’ve included all my tips to help you be successful every single time!

Process shots-- images of the dry ingredients being assembled; grated butter being cut into the dry ingredients; and the chocolate chips being added in.

How to make Chocolate Chip Scones from scratch

  • Freeze and then grate butter. The colder the butter — the better the scones!
  • Toss together dry ingredients. Combine flour, sugars, baking agents, and salt.
  • Cut the butter into dry ingredients. I love using a pastry blender to do this, but if you don’t have one, use 2 butter knives (here’s a video tutorial on how
  • Add in the miniature chocolate chips. The chocolate chips need to be tossed with the flour so they stay distributed evenly throughout the dough.
  • Whisk together wet ingredients. Add wet ingredients straight from the fridge and whisk until combined.
  • Add wet to dry. Mixing as little as possible, combine the wet and dry. Gently work the dough into a 5.5-inch by 5.5-inch disc. 
  • Cut into scones. Cut the scones into 8 equal wedges and separate the wedges on a sheet pan. 
  • Chill the scones. Once chilled, bake them up, let them cool, glaze, and enjoy!

Chocolate Chip Scone tips

  • The # 1 tip: Keep the butter and dough as cold as possible! I chill the flour, freeze the butter before grating it, and grab wet ingredients straight from the fridge. The colder the batter, the better the chocolate chip scones will be.
  • Go easy on the kneading: The key is to mix the dough as little as possible. We want to keep the dough cold, so the more time hands are on the dough, the softer the butter will become. Additionally, the more you mix the dough, the denser scones will be. This is because the gluten in flour is activated and becomes tougher with more mixing.
  • When cutting out these scones press a sharp knife straight down: Don’t swivel, shimmy, or shake it! This is important for determining how the scones rise.
  • Use parchment paper or a nonstick liner on the pan: This keeps the Chocolate Chip Scones baking evenly and prevents the bottoms from getting overly browned or burned.
  • Chill: Don’t skimp on the chilling time, because chilling relaxes the gluten structure and will contribute to a more tender result. It also firms the butter up again which contributes to the flaky texture.
  • Sprinkle the tops with sugar: The recipe calls for white granulated sugar, but if you have coarse sparkling sugar, that’s delicious too! The sugar encourages the tops to brown and caramelize evenly during baking. It adds a slight crunch to the top of the scone.
  • Let baked scones sit: Once you pull the scones from the oven, let them stand on the sheet pan for about 5 minutes. The residual heat and steam ensures the insides are fully baked.

Up-close image of a stack of scones with a bite out of one.

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Chocolate Chip Scones

0 from 0 votes
Flaky and soft chocolate chip scones with a sweet, sugared glaze on top. These scones have crisp and crunchy exteriors, flaky and soft interiors, and chocolate-studded bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them ultra moist and flavorful -- Greek yogurt!
Print Recipe

Chocolate Chip Scones

0 from 0 votes
Flaky and soft chocolate chip scones with a sweet, sugared glaze on top. These scones have crisp and crunchy exteriors, flaky and soft interiors, and chocolate-studded bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them ultra moist and flavorful -- Greek yogurt!
Course Dessert
Cuisine American
Keyword Chocolate chip scones
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Servings 8 scones
Calories 427kcal
Cost $4.89

Ingredients

Chocolate Chip Scones

  • 2 cups (246g) white all-purpose flour (See Note 1)
  • 1/4 cup (48g) 1 teaspoon white sugar, separated
  • 1/4 cup (49g) light brown sugar, lightly packed
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (113g) unsalted butter, frozen
  • 1/2 cup (90g) miniature chocolate chips
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 drop almond extract, optional
  • 1/2 cup (115g) full-fat honey vanilla Greek yogurt (I recommend Honey Vanilla Greek Gods)
  • 1 large egg
  • Optional: 2-3 tablespoons heavy cream

Glaze

  • 2 tablespoons milk or heavy cream
  • 1 cup (114g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • PREP: Freeze 1 stick (8 tablespoons) of butter until completely frozen. Move the oven rack to the lower third of the oven, and preheat to 400 degrees F. Line a large sheet pan with a nonstick liner or parchment paper and set aside.
  • DRY INGREDIENTS: In a large bowl, toss together the flour (See Note 1), 1/4 cup white sugar, brown sugar, baking soda, baking powder, and salt.
  • GRATE BUTTER: Remove the frozen butter from the freezer and grate it on the large holes of a cheese grater.
  • CUT BUTTER INTO DRY INGREDIENTS: Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry blender or two butter knives, until the butter is worked into the flour. Add in the chocolate chips and gently mix to combine. Place in the fridge while working on the wet ingredients.
  • WET INGREDIENTS: In another bowl, mix together the vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
  • COMBINE WET AND DRY: Add the wet to dry ingredients and mix until just combined with a wooden spoon. Use your hands to press the dough into a large ball. The dough will be slightly sticky and it may also seem dry like it form a ball. Keep kneading and pressing it gently, and it will come together. Keep in mind, the less you mix and knead, the better the texture will be. (See Note 2)
  • FORM SCONES: Using your hands, form the mixture into a 5.5 x 5.5-inch round disc that is about 3/4 to 1 inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don't shimmy the knife into the scones; cut in decisive, swift cuts. Separate the 8 triangles and place on the prepared cookie sheet about 1 inch apart.
  • CHILL: If desired, brush the tops of the scones with heavy cream (using a pastry brush). Sprinkle with the remaining 1 teaspoon of sugar. Place the sheet pan with the scones in the fridge and chill for 20 minutes.
  • BAKE: Remove scones from fridge and place in the preheated oven. Bake until lightly golden around the edges and barely golden on top, about 14-16 minutes.
  • COOL: Remove from the oven and allow to stand on the sheet pan for 5 minutes to allow the steam to finish cooking the insides. Allow scones to cool to room temperature and then drizzle the glaze on top with a spoon.
  • GLAZE: For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/heavy cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)

Recipe Notes

Note 1: Make sure to spoon and level the flour. If you scoop a measuring cup into a bag of flour you will pack in too much flour (drier scones).
Note 2: Go easy on the kneading. As soon as the dough comes together, stop; the key is to mix the dough as little as possible. A few bumps and lumps are good. Remember, we want to keep the dough as cold as possible and the more you have your hands on the dough, the softer the butter will become. Additionally, the more you mix the dough, the denser scones will be. This is because the gluten in flour is activated and becomes tougher with more mixing.

Nutrition Facts

Serving: 8servings | Calories: 427kcal | Carbohydrates: 58.9g | Protein: 5.3g | Fat: 16.4g | Cholesterol: 53.9mg | Fiber: 1.8g | Sugar: 33.8g

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