I don’t know about you, but I’m already planning for the weekend. After a long holiday break, a full week back at work feels brutal! A huge cup of coffee and a warm, chocolaty scone are just the thing to keep me going until the weekend. 
Not in the mood for chocolate? You can replace the chocolate chips with fresh blueberries, dried cranberries or orange zest.
Chocolate Chip Scones
Quick and easy Chocolate Chip Scones topped with cinnamon and sugar. Perfect for brunch or lazy weekend mornings.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 12 Scones 1x
- Category: Breakfast, Brunch, Bread
Ingredients
- Cinnamon-Sugar
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- Chocolate Chip Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
- 1 cup chocolate chips
Instructions
- In a small bowl, stir together 1 tablespoon of the sugar and 1/2 teaspoon of the cinnamon. Place a rack in the upper third of the oven and heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, backing powder, salt, 1/3 cup sugar and 1/2 teaspoon cinnamon. Set aside.
- In a liquid measuring cup mix together vanilla and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream. Add the chocolate chips. Toss together. Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
- Spoon the dough onto the floured parchment or pan, and divide it in half. Shape each half into 6″ rounds, each about 3/4″ thick.
- Brush dough with cream, and sprinkle with cinnamon-sugar mixture, if desired.
- Dip a knife in cold water (to keep it from sticking to the dough). Cut each round into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
- Bake the scones for 18 to 20 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
- Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Notes
If you want to make drop scones, heat the oven to 400°F. Drop the dough into 12 mounds onto baking sheets lined with parchment paper; pat to slightly flatten. Brush with cream, and sprinkle with reserved cinnamon sugar mixture. Bake 10 to 12 minutes or until golden brown.
Nutrition
- Serving Size: 1 Scone
- Calories: 284
- Sugar: 18g
- Sodium: 832mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg
What’s your favorite brunch recipe?
Here are a few other scones…
Blueberry Scones from My Baking Addiction
Mixed Berry and Jasmine Tea Scones from The Kitchn
Tartine’s Currant Scones & Lemon Cream from Alexandra’s Kitchen
I love making (and eating) scones, but never have tried choc chip ones before. This is a must make recipe for me!
Thanks Thalia! It’s like having chocolate chip cookies for breakfast!
Hi Kristen,
I am going to make these scones but want them to be hard and not like cake. I remember we discussed this awhile back but I can not remember what you told me to do to get scones that did not have the texture of cake.
Let me know thanks.
Hi Skip! Great question! I would start by reducing the amount of heavy whipping cream to about 3/4 cup. Then, slowly add in additional cream one tablespoon at a time just until the dough holds together. You could also try using a liquid with a lower fat content like half-and-half or whole milk and again starting with 3/4 cup. Let me know how it turns out!