Chocolate Chip Scones with Glaze (Printable version)

Tender, buttery scones loaded with chocolate chips and finished with sweet vanilla glaze.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 ½ tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt

→ Wet Ingredients

06 - ½ cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 2 tsp pure vanilla extract

→ Add-ins

10 - 1 cup semi-sweet chocolate chips

→ Glaze

11 - 1 cup powdered sugar
12 - 2–3 tbsp milk or cream
13 - ½ tsp vanilla extract

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
03 - Add the cold butter cubes to the flour mixture. Cut them in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Stir the chocolate chips into the flour-butter mixture until evenly distributed.
05 - In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
06 - Pour the wet ingredients into the dry ingredients. Gently mix with a fork until just combined and a shaggy dough forms. Do not overmix.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Cut into 8 equal wedges and transfer to the prepared baking sheet, leaving space between each.
08 - Brush the tops with a little extra cream. Bake for 16–18 minutes until golden brown and a toothpick inserted comes out clean. Cool on a wire rack.
09 - Whisk powdered sugar, 2 tbsp milk or cream, and vanilla extract until smooth. Add additional liquid 1 tsp at a time if needed to reach desired consistency.
10 - Drizzle the glaze over cooled scones. Allow glaze to set for 10–15 minutes before serving.

# Expert Suggestions:

01 -
  • They come together faster than you think, perfect for unexpected guests
  • The glaze transforms them from breakfast bread into something that feels like a treat from a fancy café
  • You can freeze the dough wedges and bake fresh ones whenever the mood strikes
02 -
  • Cold ingredients are non-negotiable, warm butter will give you tough scones every time
  • Stop mixing as soon as the flour disappears, shaggy dough makes tender scones
  • The glaze should be thick enough to hold its shape but thin enough to pour
03 -
  • If your kitchen is warm, chill the shaped wedges for 15 minutes before baking
  • Use a sharp knife and press straight down when cutting, do not saw back and forth
  • Let them cool completely before glazing or it will melt right off

Go back