Autumn has a way of making people want to spend more time in the kitchen. As the days get shorter and the temperatures start to dip, there’s something deeply satisfying about filling the house with the smell of fresh baked goods. These easy chocolate chip scones are a great way to bring a little warmth and comfort to your table without needing years of baking experience. They come together quickly, use simple ingredients, and have a soft, flaky texture that pairs perfectly with a cup of coffee or tea. If you’re used to baking classic chocolate chip cookies, these scones are a nice change of pace and can easily become a new favorite for breakfast or an afternoon treat.
Recipe Overview
This recipe is straightforward, with minimal prep time and no special techniques. You don’t need to be an experienced baker to make these turn out well, and that’s part of what makes them a reliable go-to. The cold butter in the dough creates small pockets of steam as the scones bake, which gives them their signature flakiness. The mini chocolate chips add just enough sweetness to balance the buttery flavor without overwhelming it.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 10 scones
Required Equipment
You won’t need any complicated tools to make this recipe. Everything listed here is common in most kitchens:
- Baking tray or sheet pan
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Liquid measuring cup
- Knife or bench scraper
- Cooling rack
Ingredients
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| All-purpose flour | 2 cups | 250 g |
| Granulated sugar | 3 tbsp | 38 g |
| Baking powder | 1 tbsp | 12 g |
| Salt | ½ tsp | 3 g |
| Whole milk | ¾ cup | 183 g |
| Egg | 1 large | 1 large |
| Cold unsalted butter | ½ cup | 113.5 g |
| Mini chocolate chips | ¾ cup | 135 g |
Preparation Instructions
1. Preheat the oven and prepare the tray.
Set your oven to 375°F (190°C). Line a baking tray with parchment paper so the scones don’t stick and are easy to remove once baked.
2. Mix the dry ingredients.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This helps distribute the leavening and sugar evenly throughout the dough.
3. Combine the wet ingredients.
In a liquid measuring cup or small bowl, whisk the egg and milk until smooth. Set this aside for later.
4. Cut in the butter.
Take the cold butter straight from the fridge and cut it into small cubes. Add these cubes to the dry ingredients. Use your hands or a pastry cutter to gently work the butter into the flour. The goal isn’t to fully mix it in; you want small visible pieces of butter throughout the dough because they’re what create the scone’s flaky texture. Avoid overworking this step—the dough should still feel a little crumbly at this stage.
5. Add the wet ingredients.
Pour the milk and egg mixture into the bowl with the flour and butter. Use a spoon or spatula to mix until everything just comes together. The dough will be slightly sticky but should hold together. Don’t overmix, or the scones can turn out dense.
6. Incorporate the chocolate chips.
Lightly flour a clean surface and turn the dough out onto it. Gently press the dough into a rough rectangle and fold in the mini chocolate chips. Work them into the dough with light hands; you’re not kneading it like bread, just folding to distribute the chocolate evenly without overworking.
7. Shape and cut the dough.
Pat the dough into a rectangle that’s about 1 inch (2.5 cm) thick. Use a knife or bench scraper to cut the rectangle into 10 triangles. If you prefer, you can also cut circles or squares; the shape won’t affect the taste.
8. Bake the scones.
Place the cut dough pieces onto the prepared baking tray, leaving space between them. Bake for about 18 minutes, or until the tops are lightly golden. The edges should look slightly crisp, but the inside should remain soft.
9. Cool the scones.
Allow the scones to sit on the baking tray for a few minutes before transferring them to a cooling rack. This helps them set and makes it easier to move them without breaking.
Serving Suggestions
Once the scones have cooled, they can be enjoyed as they are, or you can add a simple glaze for a little extra sweetness. A glaze is easy to make with powdered sugar and milk. Mix about ¾ cup (90 g) of powdered sugar with small splashes of milk until you reach a drizzleable consistency. It should coat a spoon but not be so thin that it runs off immediately. You can use a spoon to drizzle the glaze over the cooled scones or pour it into a piping bag if you want more control.
These scones are great with coffee, tea, or even a cold glass of milk. They also make a good addition to a breakfast spread with fruit, yogurt, or scrambled eggs. If you want to store them, keep them in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat in the oven when ready to eat.
Nutritional Information (per scone)
- Calories: 310
- Total Fat: 15 g
- Saturated Fat: 9 g
- Carbohydrates: 38 g
- Sugars: 15 g
- Protein: 5 g
- Fiber: 1 g
- Sodium: 210 mg
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