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There’s no better way to begin the day than with chocolate chip cream scones. Golden and tender, the pillowy triangles are studded with mini chocolate chips for a touch of richness. Brushed with cream and sprinkled with cinnamon-sugar, these beauties emerge from the oven slightly bronzed and ready to be devoured.
Served up warm with a slather of butter and just enough chocolate to satisfy your cravings, these scones are the perfect bite of sweetness.
Make Ahead Scones
Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag for up to 2 months.
Chocolate Chip Cream Scones
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 14 scones
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Golden and tender, these pillowy chocolate chip cream scones are studded with mini chocolate chips for the perfect bite of sweetness. Recipe makes 14 scones.
Ingredients
Scones
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup sugar
- 2 tsp vanilla bean paste or extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 3/4 cup mini chocolate chips
Topping
- 1 1/2 Tbsp sugar
- 1 tsp cinnamon
- 1 Tbsp cold heavy cream
Instructions
- For the scones, line two rimmed baking sheets with parchment paper. Whisk flour, baking powder, salt, and sugar in a medium bowl. Combine vanilla with 1 1/3 cups heavy cream and drizzle over flour mixture; fold in just until flour is incorporated. Add mini chocolate chips and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Combine sugar and cinnamon in a small bowl. Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle generously with cinnamon-sugar.
- Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
Notes
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.
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Wow. These are fantastic. I put cinnamon sugar on half and coarse sugar on the other half
That sounds so delicious, thanks Elizabeth! 🙂
These scones turned out wonderfully! Lovely texture and flavor. Thanks for the recipe!
Thank you, Ana! 🙂 So glad you tried these scones!
Laura, before I make the chocolate scones, I will try baking the apricot scones. They are delicious.
Laura, the photography in your blog is so perfectly beautiful that I’ve been forced to get to the office a little early and look for your new post there – if I do it at home, I have an overwhelming urge to stay home and just bake whatever is in the post. These scones are no exception. Thank you for the beautiful blog, and for the continuing inspiration.
Thank you so much, Nancy! I really appreciate your encouraging words. 💗