Chocolate Chip Scones Vanilla (Printable)

Buttery scones with chocolate chips and a smooth vanilla glaze, ideal for breakfast or snacks.

# What goes in:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 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 more for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract

→ Add-Ins

10 - 3/4 cup semisweet chocolate chips

→ Vanilla Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk or cream
13 - 1 teaspoon vanilla extract

# Directions:

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.
03 - Add cold butter to flour mixture. Cut into flour using pastry cutter or fingers until mixture resembles coarse crumbs.
04 - Whisk cream, egg, and vanilla extract in a small bowl until combined.
05 - Pour wet ingredients into dry mixture. Stir gently until just combined. Do not overmix.
06 - Fold chocolate chips into dough until evenly distributed.
07 - Turn dough onto lightly floured surface. Gently pat into 8-inch circle about 1 inch thick.
08 - Cut circle into 8 wedges. Transfer to prepared baking sheet, spacing slightly apart.
09 - Brush tops of scones with a small amount of cream for golden browning.
10 - Bake for 16-18 minutes until golden brown. Cool on wire rack.
11 - Whisk powdered sugar, milk or cream, and vanilla extract until smooth.
12 - Drizzle glaze over cooled scones before serving.

# Expert Advice:

01 -
  • They come together faster than you can finish your first cup of coffee
  • The texture is incredibly tender, not dry like some bakery versions
  • That vanilla glaze turns a simple breakfast into something that feels special
02 -
  • Cold butter is nonnegotiable here, warm butter creates greasy scones instead of flaky ones
  • Stop mixing as soon as the dough comes together, overmixing makes them tough
  • The glaze should be thick enough to hold its shape but thin enough to drizzle easily
03 -
  • Work quickly once the butter hits the flour to keep everything cold
  • If your dough feels too sticky, chill it for 15 minutes before shaping

Return