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Bakery-Style Chocolate Chip Scones with Vanilla Glaze

Two freshly baked chocolate chip scones, drizzled with white glaze, stacked on a white plate.
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I’m Alex, and I’m glad you’re here. These chocolate chip scones are buttery, tender, and flaky, just like you find at a good bakery. This easy homemade scones recipe is perfect for breakfast or brunch and comes together quickly.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup cold heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons milk or heavy cream
  • For the Glaze: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step helps create flaky scones.
  4. Stir in the chocolate chips until they are evenly distributed throughout the flour and butter mixture.
  5. In a small bowl, whisk together the cold heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it just comes together.
  8. Pat the dough into a 3/4-inch thick circle or rectangle. Cut the dough into 8 equal wedges, like cutting a pizza.
  9. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them. Brush the tops lightly with a little extra heavy cream if desired for extra browning.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. While the scones cool slightly, prepare the vanilla glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  12. Drizzle the vanilla glaze over the warm scones. Let the glaze set before serving.

Notes

  • Keep your butter and cream very cold. Cold ingredients are the secret to tender, buttery breakfast pastry.
  • For bakery-style tall scones, try chilling the cut wedges on the baking sheet for 10 minutes before baking.
  • You can substitute buttermilk for heavy cream for a slightly tangier flavor, similar to buttermilk scones recipe results.

Nutrition

Find it online: https://www.purecookingjoy.com/chocolate-chip-scones-recipe-bakery-style/

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