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!
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!
Ingredients In Chocolate Chip Scones
- Flour: It’s the main ingredient that forms the scones.
- White and Brown Sugars: Sweeten the scones. Brown sugar also makes them moist.
- Baking Soda and Powder: Help the scones rise and become fluffy.
- Salt: Improves the taste.
- Butter: Makes the scones rich and flaky.
- Chocolate Chips: Add chocolate flavor to the chocolate chip scones.
- Vanilla and Almond Extracts: Give extra flavor.
- Greek Yogurt: Makes the scones soft and rich.
- Egg: Holds everything together.
For the Glaze:
- Milk or Cream, Powdered Sugar, Vanilla: Make a sweet and smooth topping for the scones.
FAQs
What Is The Secret To Making Good Scones?
The secret to great scones is using full-fat Greek yogurt, preferably in vanilla or honey flavor. It adds creaminess, structure, and flavor. Make sure the yogurt is well mixed before using, avoiding low-fat varieties for the best results. We love Greek Gods® Honey Vanilla yogurt in these chocolate chip scones. (Not sponsored, just a fan).
Why Are My Scones Always Hard?
Scones can turn out hard if they’re overmixed or overbaked. Overmixing develops too much gluten, making them tough. Overbaking dries them out. For softer scones, mix the dough just until it comes together and keep an eye on the baking time.
Can You Freeze Chocolate Chip Scones?
To freeze: Freeze the unbaked scones on a lined baking sheet, transfer the frozen scones to an airtight bag, and freeze for up to one month. Bake the scones straight from the freezer (add 1-3 minutes on baking time). (More details on freezing and baking scones here).
More Chocolate Treats
- Chocolate Chip Cupcakes
- Chocolate Crinkle Cookies
- Chocolate Cake Recipe
- Brown Butter Chocolate Chip Cookies
- Edible Cookie Dough
Chocolate Chip Scones
Ingredients
Chocolate Chip Scones
- 2 cups white all-purpose flour (See Note 1)
- ¼ cup white sugar, divided
- ¼ cup light brown sugar, lightly packed
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter, frozen
- ½ cup miniature chocolate chips
- 1 ½ teaspoons pure vanilla extract
- 1 drop almond extract, optional
- ½ cup 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 powdered sugar
- ½ 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), ¼ 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 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 2)
- FORM SCONES: Using your hands, form the mixture into a 5.5 x 5.5-inch round disc that is about ¾to 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
