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Bakery-Style Flaky Chocolate Chip Scones with Vanilla Glaze

Three square chocolate chip scones stacked vertically, drizzled with white vanilla glaze.
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Make buttery, tender chocolate chip scones that taste like they came from a coffee shop. This easy recipe comes together fast, giving you flaky breakfast pastries perfect for brunch or a sweet treat.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup cold heavy cream or buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

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, 1/2 cup granulated sugar, baking powder, and salt. This ensures your dry ingredients are evenly mixed.
  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. Keeping the butter cold is key for flaky scones.
  4. Stir in the chocolate chips until they distribute throughout the flour and butter mixture.
  5. Pour in the cold heavy cream or buttermilk. Use a fork to gently mix until the dough just comes together. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it holds together. Pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges or use a round cutter. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops of the scones lightly with the beaten egg wash and sprinkle with coarse sugar for a slight crunch.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown.
  10. While the scones cool slightly, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add more milk if you prefer a thinner glaze.
  11. Drizzle the vanilla glaze over the warm or cooled scones. Serve immediately for the best texture.

Notes

  • For the flakiest results, make sure your butter and cream are very cold before mixing.
  • If you prefer taller scones, you can gently fold the dough a few times on the counter before cutting into wedges.
  • You can substitute buttermilk with regular milk mixed with 1/2 teaspoon of lemon juice, letting it sit for 5 minutes.

Nutrition

Find it online: https://mdlatdmm.com/chocolate-chip-scones/