These easy chocolate chip scones are a delightful way to enjoy a modest chocolate treat. They’re quick to make at home and work perfectly for breakfast, a mid-morning snack or a relaxed afternoon tea.
Scones are a recipe that instantly takes me back to childhood afternoons. I didn’t eat chocolate chip scones as a child, but I imagine I would have loved them. These keep the classic, slightly crumbly scone texture while adding small bursts of chocolate from the chips.
The dough is a straightforward plain scone mix with only a touch of sugar; the chocolate chips provide the rest of the sweetness. I usually use milk chocolate chips for a milder flavour, but feel free to use dark chocolate if you prefer a richer taste.
If you’re planning a relaxed afternoon tea at home, these scones are a simple and crowd-pleasing option that pairs well with tea, coffee or a glass of milk.
So, what ingredients do you need for these chocolate chip scones?
Here are the ingredients I use for the batch shown below. Quantities are listed in the recipe card further down.
- Self-raising flour (or use plain flour + 1½ tsp baking powder)
- Baking powder (a little extra helps the scones rise)
- Butter — unsalted is fine, salted works too
- Caster (superfine) sugar — just a small amount
- Chocolate chips — milk or dark, depending on preference
- Eggs — large
- Milk — to bind the dough
How do you make them?
The method is the same base technique I use for fruit scones: rub cold butter into the dry ingredients until the texture resembles coarse breadcrumbs, then stir in the sugar and add the egg-and-milk mixture to form a soft dough.
Finally, fold or knead in the chocolate chips, shape the dough, cut out the scones and bake until risen and golden. The whole process is straightforward and forgiving — a great recipe for bakers of all levels.
Can you use a food processor?
Yes — for the initial step of rubbing the butter into the flour you can use a food processor. Pulse briefly and stop as soon as the mixture looks like breadcrumbs. For the remaining steps, it’s best to work by hand or with a spatula so you don’t overwork the dough.
Can you adapt the recipe?
Absolutely. This recipe is easily adapted — swap the chocolate chips for butterscotch or caramel chips, replace them with dried fruit such as cranberries, diced dried apricots or cherries, or add a little citrus zest to the dough for a fresh lift. The basic pastry-style scone dough takes flavour additions well.
What can you serve with chocolate chip scones?
I love them warm, spread with a little butter so it melts into the crumb. For a more indulgent treat, spread with hazelnut spread and add a spoonful of whipped or clotted cream for a chocolate cream tea twist.
How long do they last?
Scones are at their best on the day they are baked, and they are usually fine the following day if stored in an airtight container. If you intend to keep them longer, refreshing briefly in a warm oven for a few minutes restores some of the freshly-baked texture.
Can you freeze chocolate chip scones?
Yes — freezing is a great option. Freeze any scones you won’t eat within 24 hours. Defrost them fully and warm in the oven for around 8 minutes to bring back that just-baked taste and texture.
Recipe
Chocolate Chip Scones
Equipment
- Mixing bowl
- Scone cutter
Ingredients
- 550 g self-raising flour
- 2 teaspoons baking powder
- 100 g butter, cubed and at room temperature
- 100 g caster sugar
- 100 g chocolate chips (milk or dark)
- 2 eggs
- 140 ml milk (approx)
Instructions
- Preheat the oven to 200°C (fan off) or 220°C if using a conventional oven.
- Place the flour and baking powder in a large mixing bowl. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the caster sugar.
- Crack the eggs into a measuring jug, beat lightly, then add milk to reach 300 ml in the jug.
- Pour the milk and egg mixture into the bowl and stir with a knife until it just comes together into a soft dough.
- Turn the dough onto a lightly floured surface, knead briefly for about a minute, then fold in the chocolate chips so they are evenly distributed.
- Roll the dough out to about 1½–2 cm thick. Use a scone cutter to cut out rounds and place them on a baking tray lined with non-stick baking paper.
- Bake for about 10 minutes or until risen and golden. Transfer to a wire rack to cool slightly before serving.
Notes
Nutritional information is approximate and intended only as a guideline. For best texture, avoid overworking the dough — handle it as little as possible once the liquid is added.
Nutrition (per scone, approximate)
- Calories: 317 kcal
- Carbohydrates: 48 g
- Protein: 7 g
- Fat: 11 g (Saturated fat: 6 g)
- Sugar: 14 g
More scone recipes
I enjoy making both sweet and savoury scones and have several variations to try. If you like these chocolate chip scones, you might also enjoy recipes that combine fruit, cheese or seasonal flavours for different occasions.
-
Easy Apple Scones with Sultanas and Cinnamon -
Cheese and Olive Scones with Basil and Garlic
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Cheesy Wild Garlic Scones
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Cheese Scones with a Chilli Kick
Keep in touch
I’d love to hear if you try this recipe or any of my scone variations — reader feedback is always welcome. You can also follow recipe updates and new ideas on my social channels listed on the site.