Chocolate Chip Scones with Glaze (Print Version)
Tender, buttery scones filled with chocolate chips and drizzled with sweet vanilla glaze. Perfect for breakfast or afternoon tea.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semi-sweet chocolate chips
→ Glaze
11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk or cream
13 - 1/2 teaspoon vanilla extract
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
03 - Add cold butter cubes to flour mixture. Cut in using pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir chocolate chips into flour-butter mixture until evenly distributed.
05 - Whisk together heavy cream, egg, and vanilla extract in a separate bowl until fully combined.
06 - Pour wet ingredients into dry ingredients. Gently fold with fork until just combined; dough should be shaggy and slightly sticky. Avoid overmixing.
07 - Turn dough onto lightly floured surface. Gently pat into 1-inch thick disc, approximately 7 inches in diameter. Cut into 8 equal wedges and transfer to prepared baking sheet, spacing 2 inches apart.
08 - Brush tops of scones lightly with additional heavy cream for golden finish.
09 - Bake for 16-18 minutes until golden brown and cooked through. Transfer to wire rack and cool completely before glazing.
10 - Whisk powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add remaining milk if needed to achieve drizzling consistency. Drizzle over cooled scones and allow glaze to set before serving.
# Expert Tips:
01 -
- The dough comes together in under 15 minutes but tastes like something from a fancy café
- You probably have everything in your pantry right now, especially when chocolate cravings strike at 9pm
- The glaze hides any imperfections so your first batch will still look stunning
02 -
- Overworking the dough is the number one mistake people make, treat it gently and stop as soon as it comes together
- If your butter starts softening while you're working, pop the bowl in the freezer for 10 minutes before continuing
- Room temperature ingredients create denser scones, so keep everything cold until it hits the oven
03 -
- Grate your frozen butter on a box grater instead of cubing it for even faster incorporation
- Brush the scones with heavy cream twice, once before baking and once midway through, for the deepest golden color