Chocolate Chip Scones with Glaze

The way butter flakes through flour still fascinates me every single time. My tiny apartment kitchen would fill with this impossible promise of something wonderful happening in the oven. Those first scones emerged ragged and uneven, but breaking into that warm, chocolate-studded interior felt like discovering magic in my own countertop.

My roommate walked in mid-bake once and immediately cancelled her weekend brunch plans. We ended up eating three scones standing up, right off the cooling rack, still warm enough to melt chocolate onto our fingers. That morning turned into a ritual worth repeating.

Ingredients

• 2 cups all-purpose flour: The foundation that holds everything together, no need to sift unless yours looks particularly lumpy
• 1/3 cup granulated sugar: Just enough sweetness to balance the dark chocolate without becoming dessert
• 2 ½ tsp baking powder: This creates those lovely tall rises that make scones feel substantial
• ½ tsp baking soda: Works with the acidic cream to give extra lift
• ½ tsp salt: Enhances the chocolate flavor and keeps things from tasting flat
• ½ cup cold unsalted butter: Cold butter creates flaky layers, soft butter makes tender scones, either works beautifully here
• 2/3 cup heavy cream: The fat content makes these rich enough to stand up to the glaze
• 1 large egg: Adds structure and helps the scones rise properly
• 2 tsp pure vanilla extract: Use the good stuff since the flavor shines through
• 1 cup semi-sweet chocolate chips: These little pockets of melted chocolate are what make people ask for seconds
• 1 cup powdered sugar: Creates the perfect silky glaze consistency
• 2 tbsp milk or cream: Start here and add more until your glaze flows like honey
• ½ tsp vanilla extract: For that classic vanilla note in the finishing touch

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, which saves you from scrubbing baked-on sugar later

Whisk the dry ingredients:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt until everything looks evenly distributed

Cut in the butter:

Add those cold butter cubes and work them into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining

Add the chocolate:

Toss in the chocolate chips and give everything a quick stir to distribute them evenly throughout the flour mixture

Whisk the wet ingredients:

In a separate bowl, beat together the cream, egg, and vanilla until the mixture looks uniform and slightly frothy

Bring it all together:

Pour the wet ingredients into the dry and mix gently with a fork until just barely combined, leaving some flour streaks is better than overworking the dough

Shape your scones:

Turn the shaggy dough onto a lightly floured surface, pat it into a 1-inch thick circle, then cut into 8 wedges and transfer to your prepared baking sheet

Brush and bake:

Lightly brush the tops with extra cream for a beautiful golden finish, then bake for 16 to 18 minutes until they are deeply golden on top

Make the glaze:

While scones cool, whisk powdered sugar with 2 tablespoons of milk and vanilla, adding more liquid a teaspoon at a time until it drizzles beautifully from a spoon

Finish and serve:

Drizzle the glaze generously over cooled scones, let it set for about 15 minutes, then serve with whatever beverage makes your morning complete

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My mother finally admitted after years of claiming scones were too fussy that she actually preferred these to anything she had tasted in London. Now she asks for the recipe every time she visits, pretending she has not already saved it in three different places.

Making Them Ahead

You can cut the scones into wedges and freeze them unbaked on a parchment-lined sheet until firm, then transfer to a freezer bag. Bake them straight from frozen, adding just a few extra minutes to the baking time. This means weekend-fresh scones on Tuesday mornings without any extra effort.

Glaze Variations

Sometimes I replace the vanilla with almond extract for a subtle nutty flavor that pairs surprisingly well with chocolate. A teaspoon of maple syrup instead of some milk creates a warm, autumnal glaze that tastes like comfort itself. You can also fold citrus zest into the glaze for brightness.

Perfect Pairings

These scones make any beverage feel like an occasion worth savoring slowly.

• Earl Grey tea brings out the vanilla notes beautifully
• A strong cappuccino cuts through the richness just right
• Milk, surprisingly, becomes a nostalgic choice worth revisiting

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There is something deeply satisfying about making something this impressive from such humble ingredients. May your kitchen always smell like butter and possibilities.

Recipe FAQs

→ How do I keep scones tender?

Keep ingredients cold, especially the butter. Work quickly and avoid overmixing the dough to prevent developing too much gluten, which makes scones tough.

→ Can I make these ahead of time?

Yes, cut the scones and freeze them unbaked. Bake from frozen, adding a few extra minutes. You can also bake them fully and store in an airtight container for up to 2 days.

→ What type of chocolate works best?

Semi-sweet chips provide balanced sweetness, but dark chocolate, white chocolate, or chopped chocolate bars all work beautifully depending on your preference.

→ Why is my glaze too thick or thin?

Adjust the consistency by adding more liquid for a thinner glaze or more powdered sugar for thicker. Start with 2 tablespoons of milk and add gradually.

→ Can I skip the glaze?

Absolutely. These scones are delicious on their own, or brush with additional cream and sprinkle with coarse sugar before baking for a sparkly finish.