This easy scone recipe delivers soft, buttery scones packed with mini-chocolate chips in every perfect bite!

Bakery-Style Chocolate Chip Scones

These are the Best Chocolate Chip Scones because they deliver a perfect balance of bakery-style indulgence and homemade comfort! They are tender and buttery with crisp edges, packed with rich mini-chocolate chips in every bite, and they feel special without being overly sweet!

I love that these are versatile enough for breakfast, brunch, or casual entertaining, yet impressive enough to feel like a treat from your favorite bakery!

Whether you want something cozy or satisfying – these will impress! You can also make these into mini-size. If you would like to serve a variety of scones, then I recommend making Strawberry Scones and Blueberry Scones, too!

What You’ll Love About this Recipe:

• Feel Bakery Special – But easy enough for a cozy morning at home!
• Soft, Flaky & Buttery – With melty chocolate in every bite.
• Not Overly Sweet – Perfect with coffee or tea.
• Great for Slow Weekends – Brunch with friends or an afternoon treat.
• Make-Ahead Friendly – So you can enjoy fresh-baked scones without the rush!
• Comforting & Familiar – Like something you’d order at your favorite café!

Ingredients You’ll Need for the Scone Dough:

• 2 cups Flour
• 1/4 cup Brown Sugar
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter, Cold
• 1/2 cup + 2 tbsp Heavy Cream
• 1/2 tsp Vanilla
• 1/2 cup Mini-Chocolate Chips

And the Icing:

• 1 cup Powdered Sugar
• 2-4 tbsp Milk
• 1/4 tsp Vanilla

How to Make the Best Chocolate Chip Scones

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• In a food processor, add 2 cups flour, 1/4 cup packed brown sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Pulse to combine.
• Cut 1/2 cup cold butter into cubes and add to the flour mixture. Pulse again until mostly combined.
• In a separate small bowl, whisk together 1/2 cup + 2 tbsp heavy cream and 1/2 tsp vanilla. Pour over flour/butter mixture and pulse again until the mixture is beginning to stick together.
• Transfer to a lightly floured counter top and sprinkle 1/2 cup mini-chocolate chips over the dough. Gently work the dough and chocolate chips together until you have a disc shape. Fold dough over itself, turn 90 degrees and fold again. Repeat 4 more times.
• Form dough into a disc.
• Cut dough disc into 8 wedges. Transfer to prepared baking sheet, leaving space between each scone.
• Bake for 13 minutes.
• Once scones have cooled, whisk together 1 cup powdered sugar, 2-4 tbsp milk, and 1/4 tsp vanilla to make the icing.
• Drizzle icing over the scones. Let harden.

FREQUENTLY ASKED QUESTIONS:

Can I Use Milk Instead of Heavy Cream?

Yes, buy heavy cream produces richer, more tender scones. Milk will work, but the texture may be slightly less soft.

What Kind of Chocolate Chips Work Best?

Semi-sweet or mini-chocolate chips work best. Mini-chips distribute more evenly throughout the dough.

Can You Freeze Chocolate Chip Scones?

Yes! Freeze baked scones in a freezer safe bag or container for up to 3 months. Thaw as needed.

Why Did My Scones Turn Out Dry?

Dry scones are usually caused by too much flour or overbaking. Measure flour carefully and remove scones once they are lightly golden.

More Breakfast Sweets:

• Strawberries & Cream French Toast Bake
• Apple Fritter Monkey Bread
• Easy Strawberry Cream Cheese Strudel
• Apple Fritter Cinnamon Roll Bake
• S’mores Overnight French Toast Bake
• Cinnamon Sugar Donut Muffins
• Baked Mini-Cinnamon Sugar Donuts
• Powdered Sugar Canned Biscuit Donuts
• Cinnamon Roll Peach Cobbler
• Easy Crepes
• Strawberry Scones
• Quick Cherry Coffee Cake
• Blueberry Cream Cheese Danish
• Scones
• Raspberry Coffee Cake
• Crescent Roll Cheese Danish