Indulge in these utterly delightful Chocolate Chip Scones, crafted to be exquisitely soft, tender, and generously studded with melty chocolate chips! Each bite offers a slightly sweet, buttery flavor with a perfectly moist, crumbly texture that truly sets them apart. Forget dry, crumbly pastries – this recipe is a game-changer for scone lovers everywhere.
Welcome to your new favorite scone recipe! Inspired by the rich, soft British scones that defined my childhood, these pastries are meticulously designed to be tender and moist, boasting that ideal crumbly-yet-held-together texture. Here at Chef Lindsey Farr, we stand by a steadfast commitment: no more dry or cakey scones. Ever. This isn’t just a promise; it’s the foundation of every scone recipe we share.
Once you master my signature scone technique, a world of breakfast, brunch, or afternoon tea possibilities will open up before you. You’ll be able to create an impressive assortment of flavors, from classic fruit scones to innovative combinations like my popular carrot cake scones. Give these chocolate chip wonders a try, and we guarantee you’ll be utterly hooked.
Table of Contents
- Why You Will Love These Chocolate Chip Scones
- The Secret to Tender & Moist Chocolate Chip Scones
- Essential Chocolate Chip Scone Ingredients
- Exciting Scone Variations
- How to Make Perfect Chocolate Chip Scones
- Helpful Baking Tips for Scones
- Make-Ahead & Freezing Instructions
- Frequently Asked Questions About Scones
- Chef Lindsey’s Expert Scone Tip
- Chocolate Chip Scones Recipe Card
- Before You Go: Explore More Scone Recipes
Why You Will Love These Chocolate Chip Scones
These aren’t just any scones; they are a testament to what a scone truly should be. Here’s why this recipe will become a cherished favorite in your kitchen:
- Unbelievably Soft, Tender, and Buttery: Imagine a scone with a cloud-like crumb that practically melts in your mouth, complemented by pockets of warm, gooey chocolate. It’s an experience that brings pure comfort and joy with every bite. The rich butter content ensures a flaky, moist texture that’s never tough.
- Generously Packed with Chocolate: We believe a “chocolate chip scone” should deliver on its name! This recipe maximizes the chocolate-to-dough ratio, ensuring a satisfying burst of chocolate in every single piece. We’ve thoughtfully integrated as many chocolate chips as possible without compromising the scone’s delicate structure.
- Effortlessly Skip the Coffee Shop: Why stand in line when you can create café-quality scones in your own home? Mastering this recipe means you can enjoy fresh, warm chocolate chip scones whenever the craving strikes. Brew your favorite coffee or tea, find a cozy spot, and savor a moment of bliss. Plus, with our make-ahead instructions, you can have a fresh scone break ready any day of the week!
- Simple Yet Sophisticated Baking: While the results are gourmet, the process is surprisingly straightforward. We break down each step into easy-to-follow instructions, empowering even novice bakers to achieve professional-level results.
- Versatile for Any Occasion: Perfect for a quick breakfast, an elegant brunch spread, a comforting afternoon tea, or a delightful dessert. These scones are always a welcome treat, bringing smiles to anyone who tries them.
The Secret to Tender & Moist Chocolate Chip Scones
Achieving truly tender and moist scones is an art, but one that can be easily mastered with a few key techniques. These aren’t just steps; they are fundamental principles that ensure a perfect scone every single time. Here are the secrets I’ve perfected over years in professional kitchens:
- Fully Incorporate Cold Butter into Dry Ingredients: This is where my technique might diverge from some conventional wisdom, but years of baking large batches have proven its effectiveness. Instead of leaving pea-sized butter chunks, completely cut the cold butter into the dry ingredients until the mixture resembles wet sand. This process coats the flour particles with fat, preventing excessive gluten development. The result? Incredibly tender and moist scones that practically melt in your mouth. This also means you’ll need less liquid to bring the dough together, further reducing gluten activation.
- Thoroughly Whisk All Wet Ingredients Separately: Before combining, ensure all your wet ingredients – cream, egg, and vanilla – are completely emulsified and smooth. For large batches, an immersion blender is ideal, but a simple whisk works perfectly for home baking. The critical benefit here is that it allows for rapid incorporation into the dry mix, meaning you won’t have to overmix your dough trying to get the eggs and cream evenly distributed. Quick mixing minimizes gluten development, which is crucial for a tender scone.
- Finish the Dough by Hand: While a stand mixer provides consistency for the initial mixing, the final stages of dough preparation are best done by hand. Gently kneading the dough and folding in the chocolate chips by hand gives you precise control. This prevents over-mixing, which is the enemy of tender scones, allowing you to incorporate ingredients just enough without developing tough gluten strands. It also ensures the chocolate chips are evenly distributed without being crushed.
- The Importance of Cold Ingredients: Beyond the butter, keeping all your ingredients, especially the wet ones, as cold as possible helps maintain the butter’s solid state longer. This translates to better pockets of steam during baking, contributing to a flakier, lighter scone texture.
- Avoid Overworking the Dough: This ties into the “finish by hand” tip. Every extra knead develops more gluten, making your scones tough. Handle the dough as little and as gently as possible, just enough to bring it together.
Essential Chocolate Chip Scone Ingredients
Each ingredient in this chocolate chip scone recipe plays a vital role in achieving that perfect tender, moist, and flavorful result. Understanding their functions will elevate your baking game and ensure success every time:
- All-Purpose Flour: This is the foundation of our scones. All-purpose flour has just the right protein content to create a delicate, flaky texture without making the scones tough. Its moderate gluten level allows for a tender crumb. For an even more delicate scone, you could substitute a portion with pastry flour, known for its lower protein content.
- Granulated Sugar: I opt for granulated sugar in these scones not just for sweetness, but for its critical role in the dough’s structure and moisture. It helps retain moisture, contributing to the scone’s tender texture, and also aids in even browning during baking, adding to the overall stability and appeal.
- Kosher Salt: Don’t underestimate the power of salt in baking! Kosher salt is preferred for its flaky texture and less aggressive saltiness compared to finer table salt. It is absolutely essential for balancing and heightening the flavors of all the other ingredients, preventing your scones from tasting bland or flat.
- Baking Powder: Our primary leavening agent. Double-acting baking powder works its magic twice: first when it comes into contact with liquid, and again when exposed to heat in the oven. This dual action provides a consistent, stable rise, resulting in light and airy scones. Its stability also makes this recipe ideal for making ahead and freezing.
- Unsalted Butter: The hero of tenderness! I always recommend unsalted butter for baking, allowing you precise control over the salt content. Butter is absolutely integral because, as it’s cut into the flour, it coats the gluten strands. This shortening effect prevents gluten from forming an overly strong network, which would lead to tough, chewy scones instead of tender ones. Keep it very cold!
- Vanilla Extract: A touch of vanilla extract adds a beautiful depth of flavor on its own. More importantly, it acts as a flavor enhancer, boosting the rich notes of the butter and chocolate chips, creating a more complex and inviting aroma.
- Whole Eggs: Eggs serve multiple crucial functions in these scones. The whole eggs add richness, moisture, and contribute to the leavening. The fat from the yolk provides a lovely richness and helps keep the scones moist and tender. As a significant liquid component, eggs also help bind the dough together, preventing crumbling without developing excessive gluten.
- Heavy Cream: This “miracle ingredient” is key to truly moist and tender scones. Heavy cream provides just the right amount of liquid, alongside substantial fat content, which dramatically improves both flavor and texture. In the absence of brown sugar, heavy cream and eggs are the primary sources of moisture for the dough, creating an unparalleled soft crumb.
- Chocolate Chips: The star of the show! I often use a blend of semi-sweet chocolate chips and bittersweet chocolate chips to introduce contrasting flavors and to balance the overall sweetness of the scone. Sometimes, I even mix in some larger dark chocolate pistoles for dramatic pools of melted chocolate. Ultimately, the choice is yours – use your absolute favorite chocolate chips for the best experience!
Exciting Scone Variations
Once you’ve mastered the foundational recipe for these incredible chocolate chip scones, feel free to unleash your creativity! This versatile dough base is perfect for exploring a myriad of flavors. Here are a few exciting variations to inspire your next baking adventure:
- Spice and Sweet Chips: Venture into entirely new flavor profiles by replacing the chocolate chips. Try vibrant butterscotch chips for a nostalgic caramel note, or create delightful cinnamon chip scones. Imagine warm cinnamon spice mingling with tender scone dough – pure comfort! Don’t forget to let us know in the comments how your unique combinations turn out!
- Add a Luscious Glaze: Elevate your scones with a simple yet decadent glaze. A quick whisk of milk, a pinch of salt, confectioners’ sugar, and a hint of vanilla extract (much like my Classic Donut Glaze) can transform these into an even more indulgent treat. And for all you serious chocolate lovers out there, yes, there’s absolutely a rich Chocolate Fudge Glaze option waiting for you!
- Embrace Fruity Flavors: The scone dough is a perfect canvas for fresh or dried fruits. Explore seasonal delights like Spiced Apple Scones, bursting with autumn flavors; classic Blueberry Scones, a perennial favorite; or bright and zesty Strawberry Lemon Scones, perfect for spring and summer. Here at Chef Lindsey Farr, we’re always on a scone kick, and the fruity possibilities are endless!
- Nutty Additions: Introduce a delightful crunch and nutty flavor by folding in chopped pecans, walnuts, or almonds along with (or in place of) the chocolate chips. Toasted nuts will provide an even deeper flavor dimension.
- Savory Scones: While this recipe is sweet, the underlying scone technique can be adapted for savory applications. Imagine cheese and chive scones, or sun-dried tomato and herb scones – perfect with soup or as an accompaniment to a savory meal.
How to Make Perfect Chocolate Chip Scones
Follow these detailed, step-by-step instructions to effortlessly create the most perfect chocolate chip scones every single time. Precision and gentle handling are key to achieving that coveted tender crumb. Further precise details and exact measurements can be found in the comprehensive recipe card below.
Make the Scone Dough:
Step 1: Combine Dry Ingredients. In the spacious bowl of a stand mixer, fitted with the paddle attachment, add your measured all-purpose flour, granulated sugar, kosher salt, and baking powder. Mix these dry ingredients on low speed, or gently by hand, just enough to ensure they are evenly distributed and thoroughly combined. This prevents pockets of unmixed leavening agent.
Step 2: Incorporate Cold Butter. Add the cold, cubed unsalted butter to the dry mixture. Begin mixing on low speed, allowing the paddle attachment to “cut” the butter into the flour. Continue to mix until the butter is no longer visibly distinct and the entire mixture takes on a fine, sandy texture, similar to wet sand. There should be no large chunks of butter remaining.
Pro Tip for Tenderness: Thoroughly cutting cold, cubed butter into the dry ingredients is paramount. This technique helps to coat the gluten strands in the flour, preventing them from developing too much, which is the secret to keeping your scones exceptionally tender and flaky!
Step 3: Prepare Wet Ingredients. While the butter is being incorporated, in a separate bowl, combine the heavy cream, whole eggs, and vanilla extract. Use an immersion blender to thoroughly blend this cream mixture until it is perfectly smooth and emulsified. If an immersion blender isn’t available, a whisk will also do the job beautifully, just ensure there are no streaks of egg yolk or unmixed vanilla.
Efficiency Secret: Mixing the wet ingredients separately and thoroughly before adding them to the dry mixture is a crucial step. It allows for swift incorporation into the flour, minimizing the mixing time and preventing the overdevelopment of gluten, which can lead to tough scones.
Step 4: Combine Wet and Dry. With your stand mixer running on its lowest speed, slowly and steadily pour the prepared cream mixture into the flour and butter mixture. Mix only until the ingredients are almost incorporated and just begin to come together. Avoid overmixing at this stage.
Step 5: Finish Dough by Hand. Gently scrape the dough out of the mixer bowl and onto a clean, dry work surface. Lightly knead the dough by hand – with a touch of warmth and love! – just until it forms a cohesive mass and any remaining dry spots disappear. This gentle hand-mixing prevents overworking the dough.
Step 6: Fold in Chocolate Chips. Once only a few visible dry spots remain and the dough is mostly cohesive, gently fold in the chocolate chips by hand. Distribute them evenly throughout the dough without crushing them or overworking the mixture.
For Maximum Chocolatey Goodness: I highly recommend reserving a small portion of your chocolate chips. These can be distributed more evenly over the top of the cut dough just prior to baking. This guarantees that every single scone, and indeed every bite, receives a generous dose of melty, delicious chocolate!
Portion and Chill Dough:
Step 1: Shape and Cut. Lightly flour your work surface and gently press the dough out into a uniform circle, approximately ½ inch in thickness. Using a sharp bench scraper or a pastry cutter, carefully cut the circular dough into 12 equal wedge-shaped sections, like slices of a pie.
Step 2: Crucial Chilling. This step is non-negotiable for superior scones! Arrange the cut dough sections on a baking sheet lined with parchment paper. Chill the dough completely before baking. This process typically takes around 2 hours in the refrigerator. Alternatively, for future baking, you can wrap the dough pieces very well in plastic wrap and freeze them. An amazing benefit of this recipe is that it is entirely possible and highly recommended to bake these delicious chocolate chip scones directly from frozen!
Bake Scones:
Step 1: Preheat Oven. Preheat your oven to 325°F (160°C). This lower temperature helps ensure a more even bake and a tender interior.
Step 2: Prepare for Baking. Once the scones are thoroughly chilled, lightly brush the tops of each scone with a bit of heavy cream. This adds moisture and promotes beautiful browning. Then, generously sprinkle them with Turbinado sugar. The coarse sugar crystals will add a delightful crunch and sparkle to the finished scones.
Step 3: Bake to Perfection. Carefully transfer the baking sheet with the prepared scones to the preheated oven. Bake for approximately 15 minutes, or until the edges are beautifully golden brown, the scones have puffed up significantly, and the centers offer a slight resistance when gently touched. Avoid overbaking!
Don’t Overbake! If the scones feel overly firm when lightly pressed, they are likely overdone, which can lead to dryness. A perfect scone will have a slight spring to it. For an extra check, you can insert a cake tester or toothpick into the center; it should come out clean when the scone is perfectly baked.
Step 4: Cool and Enjoy. Once baked, remove the scones from the oven and either cool them completely on the baking sheets or, if you can’t resist, enjoy them warm! There’s nothing quite like a warm, fresh scone. Sometimes, I even like to re-warm my cooled scones briefly just before serving, coaxing the chocolate chips into a gloriously melty state once more!
Helpful Baking Tips for Scones
Baking perfect chocolate chip scones consistently requires a few insider tricks. These helpful tips will guide you towards a tender, flaky, and utterly delicious result every time you step into the kitchen:
- Master Proper Mixing Methods: This is arguably the most critical aspect for tender scones. Ensure your butter is very cold and cubed. Completely cutting this cold butter into the dry ingredients, as described in the recipe, is vital. This process creates a barrier around the flour’s gluten strands, preventing them from over-developing. Equally important is whisking all wet ingredients thoroughly beforehand. This allows for quick incorporation into the dry mix, minimizing the overall mixing time and further inhibiting gluten formation. Both techniques are synergistic in producing truly tender chocolate chip scones!
- Strategically Add Extra Chocolate Chips: To guarantee an abundance of chocolatey goodness in every single bite, I always advocate for reserving a portion of your chocolate chips. These can then be artfully distributed more evenly over the top of the cut dough just before it goes into the oven. Not only does this enhance the visual appeal, but it also ensures a fair share of melty chocolate for everyone.
- Know Precisely When Your Scones Are Done: Overbaking is the arch-nemesis of a tender scone. Scones are perfectly baked when the thickest part of the scone offers a slight, gentle resistance when lightly touched. They should feel puffy and firm on the outside, but not hard. If they feel firm or rigid, they’ve likely been overdone and may become dry. A light golden-brown color around the edges is also a good visual cue.
The Cake Tester Trick: For absolute certainty, you can insert a clean cake tester or a thin wooden skewer into the center of a scone. If it comes out clean, your scones are perfectly baked. If there’s wet dough adhering to it, give them a couple more minutes.
By following these expert tips, you’ll consistently produce scones that are light, flaky, moist, and bursting with flavor, just like they came from a gourmet bakery!
Make-Ahead & Freezing Instructions
One of the best features of this chocolate chip scone recipe is its incredible versatility for make-ahead preparation. You can enjoy freshly baked scones anytime without the full effort each morning! Yes, you absolutely can bake these scones directly from frozen. If you prepare the dough as directed and wrap the cut scones properly, they will last beautifully for up to 3 months in the freezer as pre-cut dough. Here’s how to manage your frozen scone dough:
For Baking Frozen Scones:
Step 1: Preheat the Oven. When you’re ready to bake, preheat your oven to 325°F (160°C) if using a convection setting, or 350°F (175°C) for a regular oven. Adjusting the temperature slightly for frozen dough helps ensure an even bake through to the center.
Step 2: Prepare Baking Sheet. Place your desired number of frozen scones onto a prepared baking sheet. I always recommend lining your baking sheet with parchment paper to prevent sticking and for easier cleanup.
Step 3: Brush and Sugar. Lightly brush the tops of the frozen scones with a little heavy cream and then sprinkle them generously with Turbinado sugar. Don’t worry if the heavy cream seems to freeze on contact or if some sugar falls off initially – it will adhere beautifully as the scones begin to warm and bake in the oven.
Step 4: Bake from Frozen. Place the baking sheet with the prepared frozen scones into the preheated oven. Bake for approximately 22-25 minutes, or until the centers provide a slight resistance when gently touched, indicating they are cooked through and golden brown.
Adjust Baking Time: The precise baking time for frozen scones may vary slightly. Factors such as the thickness and size of your individual scones, as well as your oven’s specific calibration, will influence how long they need to bake. Always trust your visual cues and the gentle touch test.
Step 5: Serve and Enjoy. Once the scones are baked to perfection, remove them from the oven. You can serve them immediately while warm, or allow them to cool completely before storing. Enjoy the incredible convenience of fresh, warm scones anytime!
Frequently Asked Questions About Scones
Baked, unglazed scones are best stored in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to 7 days or freeze them for up to 3 months. However, my preferred method for ultimate freshness is to freeze the unbaked, pre-cut dough and bake them as needed. This ensures you always have a warm, fresh scone on hand, tasting as good as the day they were made!
Absolutely, chilling the sliced scone dough for at least two hours (or freezing) prior to baking is a crucial step. This allows the butter to firm up again, which promotes a flakier texture and helps the scones hold their shape better during baking. It’s a small wait for a big difference in quality!
Yes, this scone recipe has been extensively tested in a professional commercial bakery environment, including being scaled up in an 80-quart mixer with great success. You are only limited by the capacity of your particular mixer and your baking sheets. Feel free to double or even triple the recipe if you’re baking for a crowd!
Yes, you can freeze both baked and unbaked scones. For the freshest possible experience, I highly recommend freezing the cut, unbaked dough. This allows you to bake them fresh-from-frozen whenever you desire, ensuring that warm, tender texture every time.
Scones typically become hard or dry for a few main reasons. The most common culprit is overbaking, so always watch for those visual cues and the gentle resistance test. Secondly, insufficient fat in the dough can lead to dryness – ensure you use the correct amount of cold butter and heavy cream. Lastly, if the butter wasn’t properly cut into the flour, the gluten strands can overdevelop, resulting in tough scones. Following our specific techniques for cutting butter and minimizing mixing will prevent these issues.
Heavy cream is truly a miracle ingredient in this recipe, providing essential moisture and fat that makes these scones incredibly tender and moist. It works in conjunction with the eggs to create the perfect dough consistency. While it’s difficult to find an exact match, you can substitute half-and-half for heavy cream with acceptable results. However, substituting with regular milk is not recommended, as its lower fat content will significantly alter the texture, leading to a much drier and tougher scone.
Chef Lindsey’s Expert Scone Tip
For the absolute best texture and flavor in your chocolate chip scones, I highly recommend making the initial dough mixture in a stand mixer, but completing the final stages by hand. The stand mixer ensures consistent and efficient blending of ingredients without overworking the butter. However, finishing the dough by hand provides unparalleled control. This allows you to gently bring the dough together, incorporating all the chocolate chips without over-mixing, which is critical for preventing gluten development and achieving that perfectly tender scone.
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Chocolate Chip Scones Recipe
Chef Lindsey
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Ingredients
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ cup unsalted butter cold, cubed
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup heavy cream
- 1 cup chocolate chips your favorites or whatever you have on hand!
- ¼ cup turbinado sugar for finishing
- 2 tablespoons heavy cream for finishing
Instructions
Make the Scone Dough:
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In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, and baking powder. Mix the dry ingredients with the paddle or by hand just enough to distribute the ingredients.
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Add cold butter and mix on low to cut it in. Continue to mix until the butter is no longer visible and the mixture resembles wet sand.
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While the butter is being cut in, combine the cream, egg, and vanilla in another bowl with an immersion blender. If you don’t have an immersion blender you can use a whisk. Blend the cream mixture until it is smooth.
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With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.
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Dump the dough out onto a dry surface and knead it together (gently, with love!).
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Once only a few visible dry spots remain in the dough, gently fold in the chocolate chips.
Portion and Chill Dough:
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Press the dough out into a circle of about a ½ inch thickness. Using a bench scraper or pastry cutter, cut the dough into 12 sections.
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Chill the dough completely before baking. This will take around 2 hours. You can also wrap it very well and freeze it. It is entirely possible to bake this chocolate chip scones recipe from frozen!
Bake Scones:
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Preheat the oven to 325°F.
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Brush scones with heavy cream and sprinkle with Turbinado sugar.
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Bake scones in the preheated oven for about 15 minutes or until golden brown around the edges, puffed, and the centers provide a little resistance when touched gently. If the scones feel firm, then they are overdone. You can also insert a cake tester when baking your scones and it should come out clean.
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Cool completely on baking sheets or eat them warm! Sometimes, I’ll even re-warm my scones so the chocolate chips are just a bit more melty!
Video
Notes
Presentation– Achieve a beautiful, glossy finish and lock in moisture by brushing your scones with heavy cream just prior to baking. For an extra touch of sparkle and crunch, add a sprinkle of turbinado sugar after the cream.
Flavor Tips– To ensure every bite is bursting with chocolate, I always reserve some of my chocolate chips to strategically distribute over the cut dough just before it goes into the oven. This creates an even more appealing look and guarantees chocolate in every piece!
Technique – Start the dough in your stand mixer for efficiency, but always finish combining and folding by hand. This crucial step gives you the control needed to incorporate all ingredients, especially the chocolate chips, without overworking the dough, thus preserving its tender texture.
Helpful Tools– An immersion blender is fantastic for quickly and thoroughly mixing your wet ingredients, ensuring they are perfectly emulsified before adding them to the flour. However, a simple whisk will achieve the same results with a little more elbow grease!
Variations – This scone base is incredibly versatile! Consider a quick glaze made from milk, salt, confectioners’ sugar, and vanilla extract (like my Classic Donut Glaze) for an added layer of sweetness. Chocolate enthusiasts will also love a decadent Chocolate Fudge Glaze option!
Storage – Store baked, unglazed scones in an airtight container at room temperature for up to 3 days. For extended freshness, they can be refrigerated for 7 days or frozen (pre-baked) for up to 3 months. For peak flavor and texture, I always recommend freezing the cut, unbaked dough and baking as needed, so you can enjoy a truly fresh scone every time.
Nutrition
Carbohydrates: 41g |
Protein: 4g |
Fat: 16g |
Saturated Fat: 10g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 1g |
Cholesterol: 64mg |
Sodium: 259mg |
Potassium: 54mg |
Fiber: 1g |
Sugar: 19g |
Vitamin A: 453IU |
Vitamin C: 1mg |
Calcium: 39mg |
Iron: 1mg
Breakfast, Snack
British
318
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Before You Go: Explore More Scone Recipes
I sincerely hope you enjoyed creating and savoring these professional chef-tested chocolate chip scones. This recipe represents my commitment to providing delicious, foolproof baking experiences for home cooks of all levels. There’s truly nothing quite like a warm, homemade scone to brighten your day.
If you’ve fallen in love with the art of scone baking, I invite you to explore our extensive collection of other delightful, chef-developed scone recipes. From fruity variations to spiced creations, you’re sure to find a new favorite to add to your repertoire. Happy baking, and don’t forget to share your creations with us!