Chocolate Chip Scones are buttery with crisp edges, soft centers, and melty chocolate throughout. Greek yogurt is the secret ingredient that adds moisture and rich flavor.
author’s note
One Bite and You’ll Get It!
I make Strawberry Scones all the time because my kids love them! A few days ago, I was craving a batch but didn’t have any strawberries, so I tweaked the recipe and made Chocolate Chip Scones instead. Thankfully, my kids were just as obsessed with these.
Scones can be a little tricky to get just right, but I’ve included all my best tips to help you nail them every time.
Ingredients In Chocolate Chip Scones
| Ingredient | What It Does | Easy Swap |
|---|---|---|
| All‑purpose flour | Gives structure | 1:1 gluten‑free blend (King Arthur works) |
| White sugar | Sweetens & keeps edges crisp | Coconut sugar |
| Butter (frozen) | Creates flaky layers | Plant‑based butter works |
| Greek yogurt | Locks in moisture | Full-fat sour cream |
| Chocolate chips | Chocolate pockets | Chopped dark chocolate bar, mini chips, or mix of milk & semi‑sweet |
| Vanilla + almond extract | Flavor boost | Swap almond for coconut extract or leave out |
Quick Tip
The most important measurement is the flour. If you press a measuring cup into a bag of flour you will pack in way too much flour, which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife.
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:
Desserts
Chocolate Chip Cupcakes
Desserts
Chocolate Crinkle Cookies
Desserts
Best Chocolate Cake Recipe
Desserts
Edible Cookie Dough Recipe
Chocolate Chip Scones
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch, lined
Ingredients
- 8 tablespoons unsalted butter frozen
- 2 cups flour see note 1
- 1/4 cup + 1 teaspoon granulated sugar divided
- 1/4 cup light brown sugar lightly packed
- 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 optional
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Freeze the butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with parchment paper or a silicone baking mat and set aside.
- In a large bowl, toss 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.
- Quickly cut the frozen butter into the dry ingredients using a pastry cutter or two butter knives until well combined. Add the chocolate chips and gently mix. Then, place the mixture in the fridge while you prepare the wet ingredients.
- In another bowl, mix together the vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
- Add the wet ingredients to dry and mix with a wooden spoon 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 2).
- Using your hands, shape the mixture into a 5.5-inch disc about 1 inch thick. 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.
- If desired, 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 preheated 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 quite 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.
