Chocolate Chip Scones with Glaze (Printable)
Tender, buttery scones studded with semi-sweet chocolate chips and topped with a sweet vanilla glaze. Ideal 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 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
→ Wet Ingredients
06 - ½ cup cold unsalted butter, 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 - ½ teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
04 - Stir the chocolate chips into the flour-butter mixture until evenly distributed.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined.
06 - Pour wet ingredients into dry ingredients. Gently mix with a fork until just combined. Do not overmix.
07 - Turn dough onto lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and transfer to prepared baking sheet.
08 - Brush tops with additional cream. Bake for 16-18 minutes until golden brown. Cool on wire rack.
09 - Whisk powdered sugar, milk (start with 2 tablespoons), and vanilla until smooth. Adjust consistency with additional milk if needed.
10 - Drizzle glaze over cooled scones. Allow glaze to set before serving.
# Expert Tips:
01 -
- The glaze transforms already tender scones into something that feels like a bakery treat without leaving your house
- Mixing everything in one bowl means less cleanup and more time for coffee
02 -
- Working the dough too little is better than working it too much, those visible flour patches will disappear in the oven
- The butter staying cold until it hits the oven heat is what creates those tender, flaky layers we all love
03 -
- Grating frozen butter instead of cutting it into cubes distributes it faster and keeps it colder longer
- Letting the glazed scones set completely before stacking them prevents that sad smudged look