Scale

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup chocolate chips (semi-sweet or milk)

1/2 cup heavy cream (plus more for brushing)

1 large egg

1 teaspoon vanilla extract

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Stir in the chocolate chips.

In a separate bowl, whisk together cream, egg, and vanilla.

Add wet ingredients to dry ingredients and gently mix just until combined.

Turn dough onto a lightly floured surface and gently shape into a 1-inch-thick circle.

Cut into 8 wedges and transfer to the baking sheet.

Brush tops lightly with cream.

Bake for 18–22 minutes, until golden brown. Cool slightly before serving.

Cooking Tips

Variations

Double Chocolate Scones: Replace ¼ cup flour with cocoa powder.
Chocolate Chunk Scones: Swap chips for chopped chocolate bars.
Orange Chocolate Scones: Add 1 tablespoon orange zest.
Glazed Scones: Drizzle with a simple vanilla or chocolate glaze after baking.
Mini Scones: Cut dough into smaller wedges and reduce bake time by 3–5 minutes.