These Chocolate Chip Scones are a delicious treat that combines the buttery goodness of scones with the sweet taste of chocolate chips.
Chocolate Chip Scones can be enjoyed for a quick breakfast on the go, a sweet addition to a brunch spread, or a comforting treat enjoyed with a cup of tea or coffee. You only need five everyday ingredients to make them, and they can be ready in under 30 minutes.
If you have an excess of chocolate chips left over, why not try making our Chocolate Chip Banana Bread.
Why You'll Love This Recipe
- Only 5 common ingredients.
- Super easy one-bowl recipe.
- Soft, crumbly and delicious, which sweet chocolate chips in each bite.
Note: The full quantities are shown in the recipe card below.
Flour - use self-raising flour.
Butter - use unsalted that is chilled straight from the fridge.
Caster sugar - is also known as superfine sugar.
Chocolate chips - we use dark chocolate chips, but you could use milk or white chocolate chips.
Milk - use full-fat cow's milk.
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Rub the flour and butter together with your fingertips until the mixture resembles coarse crumbs.
2. Add the sugar and chocolate chips and mix well.
3. Add the milk and stir with a spoon to form a dough. The dough will appear crumbly at first but will eventually come together.
4. Tip the dough onto a lightly floured surface and gently pat down to form a circle. Refrain from overhandling the dough, or it will be dense.
5. Cut the dough into 8 wedges.
6. Place the wedges on a baking tray and bake in the oven until golden brown.
Scones are best enjoyed on the day they are baked. It's optional, but you could serve them with a dusting of icing sugar.
FAQs & Expert Tips
Store the chocolate chip scones in an airtight container and consume them within two days.
Yes, to freeze, wrap them up individually, then store them in an airtight container. Consume within three months.
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Chocolate Chip Scones
- Large baking tray
- 225 g self-raising flour, sifted, plus extra for dusting
- 75 g unsalted butter, chilled and diced
- 2 tablespoons caster sugar
- 120 mls full cream milk, plus extra for brushing the tops
- 50 g chocolate chips, dark or milk chocolate
- Preheat the oven to 200℃ fan forced/220℃/425℉ and line a large baking tray with baking paper.
- Add the flour to the mixing bowl and then the butter. Rub the flour and butter together with your fingertips until the mixture resembles coarse crumbs.
- Stir in the caster sugar and chocolate chips.
- Stir in the milk until you have a firm dough. The dough will appear crumbly at first but will eventually come together.
- Tip the dough onto a lightly floured surface and gently pat down to form a circle - it should be approximately 2.5cm thick. Refrain from overhandling the dough, or it will be dense. Cut the dough into 8 wedges (see photo 5).
- Place the wedges, spaced well apart, on the prepared baking tray (see photo 6). Brush the tops with milk and bake in the oven for 12-14 minutes until the scones are well-risen and golden.
- Serve the scones warm on the day they are baked.