Chocolate Chip Scones Vanilla (Print Version)

Buttery scones with chocolate chips and a smooth vanilla glaze for a delightful treat anytime.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus extra for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract

→ Add-Ins

10 - 3/4 cup semi-sweet chocolate chips

→ Vanilla Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 tablespoons milk
13 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter to dry ingredients. Use a pastry cutter or fingertips to cut in until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together cream, egg, and vanilla extract until combined.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in chocolate chips carefully to avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick disk.
07 - Cut the disk into 8 equal wedges and space them evenly on the prepared baking sheet.
08 - Lightly brush the scone tops with additional cream for a golden finish.
09 - Bake for 16 to 18 minutes, or until the tops are golden brown. Cool on a wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled scones.

# Expert Tips:

01 -
  • These scones come together faster than you think and taste like you spent all morning baking.
  • The texture is somewhere between cake and biscuit, soft enough to pull apart but sturdy enough to hold a thick drizzle of glaze.
  • Chocolate chips turn melty and sweet in the oven, tucked into every bite.
02 -
  • Keep the butter and cream as cold as possible, or the scones will spread instead of rising tall.
  • Don't overmix the dough once you add the wet ingredients, or the scones will turn out dense and tough.
  • Let the scones cool completely before glazing, or the icing will melt and run off.
03 -
  • Freeze the shaped, unbaked scones on a tray, then transfer to a bag and bake straight from frozen, adding a couple extra minutes to the time.
  • Use a sharp knife or bench scraper to cut the dough cleanly, pressing straight down instead of dragging the blade.
  • If your kitchen is warm, chill the dough in the fridge for 10 minutes before baking to keep the butter from melting too soon.

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