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
Equipment
- Sheet pan 15 x 21-inch, lined
Ingredients
Chocolate Chip Scones
- 8 tablespoons unsalted butter frozen
- 2 cups flour see note 1
- 1/4 cup 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
Glaze
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Freeze 8 tablespoons of butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400℉. 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 blender 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 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).
- 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 them 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.
