Chocolate Chip Scones with Glaze (Printable Version)
Tender, buttery scones with chocolate chips and sweet vanilla glaze. Ideal for breakfast or afternoon tea. Simple and delightful.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
→ Glaze
10 - 1 cup powdered sugar
11 - 2 to 3 tablespoons milk or cream
12 - 1/2 teaspoon vanilla extract
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold cubed butter to dry ingredients. Using a pastry cutter or fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined.
05 - Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
06 - Gently fold chocolate chips into the dough using a spatula.
07 - Transfer dough to a floured surface and pat into a 7-inch circle approximately 1 inch thick.
08 - Cut the dough circle into 8 equal wedges and transfer to prepared baking sheet.
09 - Brush the tops of each scone with additional heavy cream for a golden finish.
10 - Bake for 16 to 18 minutes until scones are golden brown around the edges. Transfer to wire rack to cool.
11 - Whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
12 - Drizzle glaze over completely cooled scones.
# Expert Tips:
01 -
- The cold butter technique creates little pockets that make these scones incredibly flaky without being dry like most coffee shop versions.
- These come together in just about 30 minutes, making them perfect for those mornings when you want something special but dont have hours to spend in the kitchen.
02 -
- Keep everything as cold as possible before baking, I even pop my mixing bowl in the freezer for 10 minutes if my kitchen is warm.
- The dough should look slightly shaggy when you turn it out, not smooth and uniform, otherwise youve overworked it and the scones will be tough.
03 -
- For the flakiest texture, grate frozen butter directly into your flour mixture instead of cubing it, then toss gently with a fork to coat each shred.
- Reserve a small handful of chocolate chips to press into the tops of the scones just before baking for that bakery-style look and extra chocolate in every bite.