Chocolate Chip Scones

Chocolate  |  Published Mar 1, 2023  |  Updated Feb 28, 2023  |  By Tawnie

I absolutely love making these buttery Chocolate Chip Scones! Like, really, really, really love. And soon you will, too!

How can you resist the crispy, golden tops, crunchy (but not too crunchy) bottoms, their light but tender middles, and the pockets of warm, melty chocolate in each bite?!

At first sniff you will enjoy the fragrant richness of the butter and sugar that mingle so well with the indulgent aromas of chocolate. Pulling you in for a closer look the scones have golden tops and crispy edges. At the center, my ultra buttery Chocolate Chip Scone is soft, tender, flaky, and filled with puddles of chocolate chunks. Have I convinced you that these are amazing yet? Say goodbye to flavorless, dry, dense scones!

And pssst, this is the March Kroll’s Korner Baking Challenge recipe of the month! 🤗

I thoroughly enjoy being in the kitchen and baking. It’s so much fun to create something that people like. I also take a lot of pleasure in knowing that I am making a recipe that is easy to make, something that you want to share with others, and of course, make again.  My Chocolate Chip Scones lands in that category. 

This scone recipe is easy to make, and with baking time under 30 minutes you could be whipping up a grab-and-go breakfast, mid-day snack, or an after dinner dessert in no time.

scones on parchment paper made with chocolate.

Right-out-of-the-oven or cooled to room temperature get ready to take a bite of my Chocolate Chip Scone…it is guaranteed to please! 

Reasons Why You Will Love My Chocolate Chip Scones:

  • The are slightly sweet and have an incredibly soft texture.
  • Buttery and full of flavor!
  • The subtle caramel flavor of the turbinado sugar (which is a coarse sugar) is the perfect finishing touch to these Chocolate Chip Scones
  • So easy to make. Trust me! I know the thought of making a scone can be intimidating!
  • They make a quick and easy breakfast or treat
  • Satisfy any chocolate craving!
  • And what’s not to love about a freshly baked scone?! I’ll wait 😉

Ingredient Notes

The ingredients are simple. It’s all about keeping the ingredients cold and using quality chocolate.

ingredients in small glass bowls needed to make scones.
  • All-purpose flour: using all purpose flour results in a higher rising scone that holds its shape. To make a more delicate scone, you can use cake flour. To make these gluten free, use your favorite 1-1 gluten free flour.
  • Baking powder: Baking powder adds lift to the scones.
  • Kosher Salt: Enhances the favor of the scones without making them taste salty.
  • Sugar: Adds a sweetness, tenderness and a fine texture to the scones. Since this recipe doesn’t add much sugar, I like to top the scones with turbinado sugar as well.
  • Cold unsalted butter cut into cubes: Cubing the cold butter makes it easier to cut into the flour mixture. Butter helps with the rise of the scones, along with being responsible for the crisp edges, golden brown top and wonderful buttery flakiness.
  • Cold heavy cream: brings tenderness to these tasty scones. Keep the cream in the fridge right until you’re ready to use it.
  • Buttermilk: Keep refrigerated right until you add the buttermilk to the recipe.
  • Vanilla extract: Real Vanilla Extract is recommended.
  • Milk or semi sweet chocolate: a high quality 4 oz. chocolate bar works well. Chop into small chunks. I know this recipe is technically called chocolate chip scones, but I love using the chocolate bar. Feel free of course to use chocolate chips in place of the chopped chocolate pieces! 🤗
  • Turbinado sugar: adds the perfect crunch and sweetness.
freshly baked scones on parchment paper.

Step by Step Directions

  1. Sift flour. Then whisk in the baking powder, salt and sugar.
  2. Cut in the butter using a pastry cutter.
  3. Add in the chopped chocolate pieces and toss to combine.
  4. Whisk together the heavy cream, buttermilk and vanilla.
  5. Pour into the dry ingredients. Stir until a dough begins to form.
  6. Turn out onto a lightly floured surface.
  7. Pat into a circle. Cut into 8 wedges.
  8. Place on parchment paper lined baking sheet. Top with turbinado sugar.
  9. Freeze for 15-30 minutes.
  10. Preheat oven to 400°F.
  11. Bake for 18-20 minutes or until the tops are golden brown.
step by step photos of making scones.
step by step photos of making scones.

Tips and Variations

  • To avoid overly dense scones, make sure you work the dough as little as possible. Do not over mix. Just knead the dough until it comes together.
  • Some of the easiest ways to cut the butter into the dry ingredients are to use a pastry cutter or pastry blender,  two butter knives held together at an angle, or just get in there and use your hands/fingertips.
  • If you feel your dough got too warm, especially if you use your fingertips to break the butter into pieces, be sure to freeze or refrigerate the scones prior to baking.
  • Use cold butter, or even frozen butter for a better rise. The colder the better.
  • Using heavy cream and buttermilk (thick liquids) avoids the scones from coming out flat and flavorless.
  • Work fairly quickly with the dough so the cold ingredients stay cold.
  • Be sure to work on a lightly floured surface and you can add a little bit of flour to help form into a ball, but do not add too much flour.
  • Cut the butter into the scones using a pastry blender.
  • Cut the scones into wedges using a bench scraper for clean cuts.
  • Free free to add nuts, or use regular chocolate chips.
freshly baked scones on parchment paper.

What is the difference between a scone and a biscuit?

  • Scones are sweet and usually have fruit or chocolate in them…biscuits are not sweet and usually do not have fruit in them.
  • Scones have a higher sugar ratio
  • They are both considered “quick breads” because they do not need to rise before baking.
  • They are both light and flakey.
scone on a white plate.


Why do I need to sift the flour?  

Sifting the flour will break up any lumps, and will provide you with a more accurate measurement of the flour.  By sifting the flour, it becomes lighter and airier and makes it easier to mix into other ingredients.

Do I have to “cut” in the butter?

Yes, this is a must if you want to produce a flaky texture.  When you cut the butter into dry ingredients, you create pockets of butter, which melt as the scone bakes creating air pockets that make a flaky scone. 

Can I make these chocolate chip scones gluten free?

While I have never personally tested this recipe using gluten free flour, you can try a 1-1 gluten free flour or an oat flour.

Can I use frozen butter?

Yes. Working with very cold butter when making scones is a crucial step so using frozen butter can be done. When the scones are baked the butter melts in the oven and creates an ultra-flaky, tender, soft Chocolate Chip Scone.

scone on a white plate with a bite taken out of it.


  • Once baked and cooled, store at room temperature in an air tight container for 2-3 days.
  • Freezing instructions after baking: Let them cool at room temperature and place in a re-sealable bag or airtight container to protect from freezer burn. Enjoy them within 3 months.
  • Freezing scones before baking: Freeze the unbaked scone wedges on a plate or baking sheet for 1 hour. Then layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time or thaw overnight in the fridge and bake as directed.

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

kroll\'s korner logo

Chocolate Chip Scones

Start your day with a warm, chocolate filled, buttery, flaky chocolate chip scone. Made with chunks of chocolate and topped with coarse sugar for a caramel flavor and crunch; they are so easy to make!
4.97 from 33 reviews
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8 scones
Calories: 383kcal


  • 2 cups all-purpose flour, spooned and leveled
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 cup sugar
  • 6 Tbsp. cold, unsalted butter, cut into cubes
  • 3/4 cup cold heavy cream
  • 1/4 cup buttermilk
  • 1 tsp. vanilla extract
  • 4 oz. semi sweet chocolate bar, chopped*
  • turbinado sugar, for garnish (optional).


  • Sift the flour in a large mixing bowl. Then whisk in the baking powder, salt and sugar.
  • Cut in the butter using a pastry cutter. Alternatively, you can use your fingers and smash each butter piece flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal. 
  • Add in the chopped chocolate pieces and toss to combine.
  • Whisk together the heavy cream, buttermilk and vanilla.
  • Pour the heavy cream mixture into the dry ingredients. Stir until a dough begins to form. It will be soft and shaggy at this point.
  • Turn out the dough onto a lightly floured surface. Begin to gently knead and fold just until combined and you're able to form into a circle. Pat it around the edges and use the palms of your hands to tidy up the circle around the edges.
  • Cut the scones into 8 wedges, or 6 if you'd like a large scone.
  • Place the scones on a parchment paper lined baking sheet. Top the scones with turdinado sugar, if using. I like adding this to add a caramel-y crunch and for a touch more sweetness. You can also garnish with more chocolate chunks or chocolate chips on top.
  • Freeze the scones for 15-30 minutes, especially if you feel the dough got warm while you were working with it. Cold dough = best scones.
  • Preheat the oven to 400°F. Once preheated, bake the scones for 18-20 minutes or until the tops are golden brown. Baking time will depend on how thick you make your scones. Adjust as needed.
  • Let scones cool for a few minutes, then dig in! Enjoy!



  • I love using a chopped chocolate bar, like Ghirardelli. I love how the chocolate shreds disperse through the scones but like the recipe name says “chocolate chip” feel free to also use milk or semi sweet chocolate chips. 
  • Once baked and cooled, store at room temperature in an air tight container for 2-3 days.
  • Freezing instructions after baking: Let them cool at room temperature and place in a re-sealable bag or airtight container to protect from freezer burn. Enjoy them within 3 months.
  • Freezing scones before baking: Freeze the unbaked scone wedges on a plate or baking sheet for 1 hour. Then layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time or thaw overnight in the fridge and bake as directed.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Serving: 1scone | Calories: 383kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 522mg | Potassium: 149mg | Fiber: 2g | Sugar: 15g | Vitamin A: 624IU | Vitamin C: 0.1mg | Calcium: 148mg | Iron: 3mg

Last Post

Tortellini Skewers with Lemon Spinach Pesto

Next Post

Healthy Broccoli Salad

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
Erin Steiler
22 days ago

So good! In fact I don’t have a better picture because my family are them before I could get a picture! I did use frozen butter and chocolate chips. Make sure if you’re not using kosher salt to cut back a little on the amount of salt as mine were a bit salty, although that obviously didn’t slow my family down!

Brittany Wyatt
22 days ago

hey were super easy and fun to make. My kids loved helping. We made regular size and mini, and I doubled the recipe. We will made again, nice and tender, not overly sweet!”

Becky Karim
23 days ago

I love almost anything chocolate and these scones are really yummy! A quick recipe and easy to make!

Jacqulynn Fahrmeyer
23 days ago

I’ve never been a scones fan, all the ones I’ve had are hard and dry. This is the first time I’ve ever made scones and WOW these are so good!!! They are buttery and soft and the chocolate chunks take them to the next level! Definitely will make them again!

25 days ago

Notice how there’s only two left they were so yummy they got an eaten too quick for a photo ! So good!

Christine Hirt
25 days ago

OMG…these are delicious! I was intimidated going into this one, but this recipe is very simple to follow! I didn’t use the turbinado only because I didn’t have it on hand. I couldn’t find my pastry cutter so used a grater, worked like a charm! I will definitely be making these again 🙂

26 days ago

Delicious, tender and flaky scones! First time making scones, recipe was very easy to follow. Absolutely will be making them again.

27 days ago

I make scones pretty regularly, so I was excited when I saw that the March Baking Challenge was chocolate chip scones!
After making these, I have a new go to scones recipe and my husband has a new favorite scone!
I used mini semi-sweet chocolate chips because that’s what I had on hand. And I definitely didn’t measure those out. I just pour them out of the bag until it feels right (there is no such thing as too many chocolate chips for my husband lol).
I’ve never used buttermilk with any of the recipes I’be tried – that was a game changer for me! We LOVED this recipe! Thanks Tawnie!

27 days ago

These are so good! I used chocolate chips instead because that’s what I had. Definitely will make these again. I also cooked mine a little on the lighter side. I’ve never made scones before and this recipe was so easy.

28 days ago

As soon as I saw this recipe come through my email, I got super excited to make it! I’ve never made scones before, although I’ve eaten them before and they were always dry and gross. I’ve had only one that was good and it came from a fancy bakery. This one is just as good as that fancy bakery! Soft, flaky, and not a bit dry. Delicious! I will absolutely be using the base recipe to make different flavors (orange cranberry comes to mind!). Thanks Tawnie!

1 2 3
« »
Would love your thoughts, please comment.x