These Chocolate Chip Scones are buttery, flaky, and have plenty of chocolate chips to satisfy your sweet tooth. The tender scones are made even more decadent with the drizzle of a sweet vanilla glaze.
Have you ever made scones? Over the years, I’ve changed my opinions on the lightly sweet baked biscuit. But lately when I have been making them, I’ve fallen in love again. It’s like having a dessert for breakfast when you make these Chocolate Chip Scones. If you have one in the afternoon as a snack, it’s like a special treat.
Scones are super easy to make since most of your ingredients need to be very cold to begin with, so getting the scones into the oven takes 10-15 minutes. Anytime you are making scones (or even pie crusts), your butter needs to be VERY cold. The more you work the dough, the warmer the butter gets and that isn’t conducive for flaky, tender scones. I’ve got the best tip for you – Freeze your butter! Yes, freeze your butter! Then grate the butter and it will not only stay very cold, but it will take less time to blend it in with your flour mixture. Easy Peasy!
I also used Imperial Sugar light brown sugar in this recipe, instead of granulated sugar. Using brown sugar results in a moister and softer scone, and appearance will be just a little darker than if using granulated sugar. I love using Imperial Sugar products because they provide high-quality sugar and sweetener products, and over 100 years of time-tested recipes. Their family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). No matter the type of sugar, Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.
Their heritage spans for over 175 years, and that’s good enough for me to call them a trusted product in my kitchen. They rightfully can brag about being, “the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made.” I can always find something new to create on their website that typically becomes a family favorite. Be sure to check out their delicious and spectacular Halloween recipes to find some new favorites.
Once you have combined the ingredients for the scones, you’ll pat the dough out into a 8-inch circle and then cut it into 8 even wedges. Place on lined baking sheet with space between each wedge, and bake. Once cooled, you can add the vanilla glaze over the scones.
- 2 cups flour
- 2½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup (1 stick), unsalted butter, frozen
- ½ cup heavy cream, plus an extra 2 Tablespoons for brushing
- ½ packed Imperial Sugar’s light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup mini semi-sweet chocolate chips
- 1 – 1 ½ cups Imperial Sugar's Powdered Sugar
- 2 – 4 tbsp heavy cream
- ½ tsp vanilla
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt together.
- Grate the frozen butter using a box grater, it will take only a minute to do so.
- Add the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse crumbs, about the size of peas.
- In a small bowl, whisk the ½ cup cream, light brown sugar, egg, and vanilla extract together.
- Slowly drizzle it over the flour mixture and then combine the mixture together using a wooden spoon or a rubber spatula until everything is combined.
- Add in the chocolate chips.
- With floured hands, work the dough into a ball as best you can and transfer to a floured surface. The dough will be sticky. Press into a 8-inch circle and then cut into 8 equal wedges with a knife.
- Place scones at least 2 inches apart on the prepared baking sheet.
- Brush scones with remaining heavy cream.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool on the pan for a few minutes. Then remove to wire rack to cool completely.
- Once the scones are cooled, prepare the glaze by whisking the powdered sugar, heavy cream, and vanilla in a small bowl. Drizzle over scones, and let sit a few minutes until the glaze is set. If your glaze is too thick, add a bit more glaze, or if it’s too thin, add a bit more powdered sugar.
Thank you to Imperial Sugar for being a #Choctoberfest sponsor and providing the brown sugar and the powdered sugar I used in this recipe. Be sure to check out all of the other #Choctoberfest recipes being posted today. Then don’t forget to head over here and enter the sweet giveaway!