Chocolate Chip Scones Vanilla

I pulled my first tray of scones from the oven on a gray Saturday morning when I had nothing planned and everything to prove to myself. The kitchen smelled like butter and sugar, and the chocolate chips had melted just enough to streak the golden edges. I ate one standing by the counter, still warm, and it crumbled perfectly in my hand.

I started making these for weekend guests after a friend told me she didn't like scones because they were always too dry. She took one bite of these and asked for the recipe before she even finished chewing. Now I make a double batch whenever I know people are coming over, because one tray never lasts.

Ingredients

• All-purpose flour: The backbone of the scone, gives it structure without making it tough if you don't overwork the dough.
• Granulated sugar: Just enough sweetness to balance the butter and complement the chocolate without turning this into dessert.
• Baking powder and baking soda: The leavening duo that makes these scones rise tall and tender, with a slight lift that keeps them light.
• Salt: Brightens every flavor and keeps the sweetness in check.
• Cold unsalted butter: The secret to flaky layers, it needs to stay cold so it creates pockets of steam in the oven.
• Heavy cream: Adds richness and moisture, making the crumb soft and almost cake-like.
• Egg: Binds the dough together and gives the scones a golden color when they bake.
• Pure vanilla extract: A warm, sweet note that ties everything together and makes the kitchen smell incredible.
• Semi-sweet chocolate chips: They melt just enough to get gooey but hold their shape, scattered throughout every wedge.
• Powdered sugar, milk, and vanilla extract for the glaze: A simple drizzle that hardens slightly as it cools and adds a sweet finish to every bite.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup easier.

Mix the Dry Ingredients:

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.

Cut in the Butter:

Add the cold, cubed butter and work it into the flour with a pastry cutter or your fingertips until it looks like coarse crumbs. You should still see small chunks of butter.

Combine the Wet Ingredients:

In a separate bowl, whisk together the cream, egg, and vanilla until smooth.

Bring the Dough Together:

Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in the chocolate chips. The dough will look shaggy, and that's exactly what you want.

Shape the Dough:

Turn the dough onto a floured surface and pat it into a disk about 1 inch thick. Don't roll it out, just press it gently with your hands.

Cut into Wedges:

Use a knife or bench scraper to cut the disk into 8 even wedges. Place them on the baking sheet with a little space between each one.

Brush with Cream:

Brush the tops with a bit of extra cream for a golden, glossy finish.

Bake:

Bake for 16 to 18 minutes, until the tops are golden brown and the edges look set. Let them cool on a wire rack.

Make the Glaze:

Whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled scones.

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The first time I brought these to a potluck, I set them down on the table and turned around to grab napkins. When I looked back, half the tray was already gone and someone was asking if I had more in the car. I didn't, but I've never forgotten to double the batch since.

How to Store and Reheat

These scones are best the day you bake them, but they'll keep in an airtight container at room temperature for up to two days. If you want to warm them up, pop them in a 300°F oven for about five minutes. The glaze might soften a bit, but the scone will taste fresh again.

Flavor Variations to Try

I've added a pinch of cinnamon to the dry ingredients and it gave the scones a warm, spiced edge that worked beautifully with the chocolate. A bit of orange zest folded into the dough adds a bright, citrusy note. You can also swap the semi-sweet chips for dark chocolate or toss in chopped walnuts if you want a little crunch.

What to Serve with These Scones

I like to set these out with hot coffee or a pot of black tea, something strong enough to balance the sweetness. They're also perfect with a bowl of fresh berries on the side, or a small dish of jam if you want to go all in. Sometimes I skip the glaze entirely and serve them with clotted cream, and no one complains.

• Pair with strong coffee or loose-leaf black tea.
• Serve alongside fresh strawberries or raspberries.
• Offer clotted cream or fruit preserves on the side.

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There's something about pulling a tray of scones from the oven that makes the whole day feel softer and slower. I hope these become your new weekend ritual, too.

Your Recipe Questions

→ How do I achieve flaky scones?

Use cold butter and gently cut it into the flour until the mixture resembles coarse crumbs. Avoid overmixing to keep the dough light and flaky.

→ Can I substitute the chocolate chips?

Yes, dark chocolate chips or chopped nuts like walnuts or pecans work well for variation in flavor and texture.

→ What’s the best way to store the scones?

Store cooled scones in an airtight container at room temperature for up to 2 days to maintain freshness.

→ How do I make the vanilla glaze smooth?

Whisk powdered sugar with milk and vanilla until fully combined and smooth before drizzling over cooled scones.

→ Can I add extra flavor to the dough?

Yes, adding a pinch of cinnamon or orange zest enhances the flavor without overpowering the chocolate and vanilla.