Ingredients
2 cups (250 g) all-purpose flour
¼ cup (50 g) light brown sugar, firmly packed
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (113 g) unsalted butter, very cold and cubed
½ cup (118 ml) heavy cream
½ teaspoon vanilla extract
½ cup (85 g) mini chocolate chips
1 cup (125 g) powdered sugar (for glaze, optional)
2–4 tablespoons milk (for glaze, optional)
¼ teaspoon vanilla extract (for glaze, optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- Cut in cold butter with a pastry cutter or your hands until mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until dough just comes together.
- Fold in mini chocolate chips gently.
- Turn dough onto a lightly floured surface, shape into a circle about 1-inch thick, and cut into 8 wedges.
- Place wedges on the prepared baking sheet and bake for 15–18 minutes, until golden brown.
- If making glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over cooled scones.
Notes
Brush scones with heavy cream before baking for a golden crust.
Swap chocolate chips with dried cranberries, nuts, or white chocolate.
Add cinnamon or orange zest for seasonal flavor.
For flakier scones, chill dough for 15 minutes before baking.
Freeze baked scones for up to 2 months; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: British-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 15g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
