Hey there, friend! Let me tell you about the time I whipped up these chocolate chip scones on a frantic Monday morning when the school bus was literally honking outside our driveway. My daughter (8) was still hunting for her other sock, my son (12) was busy arguing with Alexa about the weather, and my husband was off on yet another early flight. And there I was, standing in my pajamas, determined that we were having something more exciting than dry cereal for breakfast. Enter these glorious, buttery, not-too-sweet chocolate chip scones…
How this recipe came to be
A few years back, I tried a “fancy” bakery version—too sweet, too dry, and zero chocolate chips. Totally unworkable for my crew. So I adapted an old British scone recipe, added a handful more chips, swapped half the sugar for brown for that caramel note, and gave the dough a light hand—overworking makes them tough, trust me. That’s when the magic happened: flaky, tender scones studded with melty chocolate pockets.

The great baking blunder
One afternoon I got cocky and tried substituting melted butter for cold cubes. Big mistake. The dough turned into a gloopy mess (nothing like those neat rounds I usually get). Learned my lesson: always use cold, cubed butter, and pulse it quickly into the flour with a pastry cutter or your fingers. Lump it just enough so you see pea‑sized bits. That’s what makes those buttery layers.
My go‑to brands & swaps
- Flour: King Arthur all‑purpose flour is my jam. Always consistent.
- Butter: Plugrá European‑style—higher fat means extra tenderness. But I’ve also used store‑brand salted butter when in a pinch; just drop the added salt to ¼ tsp.
- Chocolate chips: Ghirardelli bittersweet chips for grown‑up depth, or mini chips from Nestlé Toll House when the kids are in charge.
- Milk: Heavy cream gives richer scones, but whole milk works too. I’ve even used half-and-half if that’s what’s left in the fridge.
Pro tips from countless batches
- Keep everything cold. Pop the bowl and cutting board in the fridge for 10 minutes before you start.
- Don’t overmix. Stir until the dough barely holds together—clumps are okay.
- Pat, don’t roll. I pat the dough into a 1‑inch‑thick circle on parchment paper. Less handling = fluffier scones.
- Chill the rounds. After cutting into wedges, pop them back in the fridge for 5–10 minutes. Helps them rise evenly.
- Egg wash shortcut. I whisk one egg with a splash of milk—brush generously for that glossy top. No sugar sprinkle needed unless you want a little sparkle.
What my crew thinks
My husband swears these are better than cafe ones (and he’s picky). The kids? They’ll argue about which is the “chocolateiest.” If I double the chips, my daughter does a little happy dance. My son prefers his plain—so I reserve a couple of wedges without chips for him. And hey, if I’m in a real rush, I’ll fold in some raisins instead of waiting for the chips to defrost. They still vanish in minutes.

Chocolate Chip Scones Recipe
Yields: 8 medium scones
Hands‑on time: 15 minutes
Total time: 30 minutes
Ingredients
- 2 cups (250 g) all‑purpose flour
- ⅓ cup (67 g) brown sugar, packed
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup (113 g) cold unsalted butter, cubed
- ½ cup (90 g) chocolate chips (semi‑sweet or bittersweet)
- ¾ cup (180 ml) heavy cream or whole milk, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract (optional)
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Add cold butter cubes. Using a pastry cutter or your fingertips, work until mixture resembles coarse crumbs (pea‑sized bits remain).
- Stir in chocolate chips.
- In a small bowl, whisk cream (or milk), egg, and vanilla.
- Pour wet into dry ingredients, gently fold until dough just comes together. It’ll look shaggy—perfect!
- Turn dough onto a lightly floured surface, pat into a 1‑inch‑thick circle. Cut into 8 wedges.
- Place wedges on prepared sheet, chill 5–10 minutes.
- Brush tops with extra cream or milk.
- Bake 12–15 minutes, until golden‑brown. Cool on a rack for 5 minutes (they’re fragile hot!).
That’s it, friend! These scones have saved more hurried breakfasts, snack attacks, and even a last‑minute bake sale for me than I can count. They’re forgiving, adaptable, and—most importantly—delicious enough to make Monday mornings feel a little less crazy. Give ’em a go, and let me know what your family thinks (and if you find any new shortcuts!).
Quick and Cozy Chocolate Chip Scones for Busy Mornings
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy8
servings15
minutes15
minutes310
kcal30
minutesThese chocolate chip scones are buttery, tender, and packed with melty chocolate in every bite. Perfect for breakfast, brunch, or an after-school treat, they come together quickly with simple pantry staples and bake up golden and flaky. Whether you use cream for richness or milk for a lighter version, these scones are a cozy, crowd-pleasing favorite in our house—and way better than store-bought!
Ingredients
2 cups (250g) all-purpose flour (I use King Arthur)
⅓ cup (67g) packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick / 113g) cold unsalted butter, cubed
½ cup (90g) semi-sweet or bittersweet chocolate chips (Ghirardelli or Nestlé mini chips)
¾ cup (180ml) heavy cream or whole milk
1 large egg
1 teaspoon vanilla extract (optional)
Extra cream or milk (for brushing tops before baking)
Directions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until you see pea-sized crumbs. (Some lumps are good!)
- Fold in the chocolate chips.
- In a separate small bowl, whisk together the cream (or milk), egg, and vanilla extract.
- Pour the wet ingredients into the dry, and gently stir until the dough just comes together. It’ll be shaggy and that’s perfect.
- Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle (about 7 inches wide). Don’t knead—just gently bring it together.
- Use a sharp knife to cut into 8 wedges. Place the wedges on your prepared baking sheet, spaced apart.
- Optional but worth it: Chill the scones on the tray in the fridge for 5–10 minutes before baking. It helps them puff up beautifully.
- Brush the tops with a little extra cream or milk for a golden finish.
- Bake for 12–15 minutes, or until golden brown and cooked through. Let cool for 5 minutes before diving in.
Notes
- Don’t skip the chilling step before baking—cold dough = flaky scones.
Mini chips melt more evenly throughout. Perfect for picky eaters.
Want to freeze them? Shape the scones and freeze before baking. Bake straight from frozen at 425°F, adding 2–3 extra minutes.
For a fancier finish, sprinkle with coarse sugar before baking.