Bakery-Style Chocolate Chip Scones!

These are the Best Chocolate Chip Scones because they deliver a perfect balance of bakery-style indulgence and homemade comfort! They are tender and buttery with crisp edges, packed with rich mini-chocolate chips in every bite, and they feel special without being overly sweet!

I love that these are versatile enough for breakfast, brunch, or casual entertaining, yet impressive enough to feel like a treat from your favorite bakery!

Whether you want something cozy or satisfying – these will impress! You can also make these into mini-size . If you would like to serve a variety of scones , then I recommend making Strawberry Scones and Blueberry Scones , too!

What You’ll Love About this Recipe

Feel Bakery Special – But easy enough for a cozy morning at home!

Soft, Flaky & Buttery – With melty chocolate in every bite.

Not Overly Sweet – Perfect with coffee or tea.

Great for Slow Weekends – Brunch with friends or an afternoon treat.

Make-Ahead Friendly – So you can enjoy fresh-baked scones without the rush!

Comforting & Familiar – Like something you’d order at your favorite café!

Ingredients You’ll Need for the Scone Dough

2 cups Flour

1/4 cup Brown Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Butter, Cold

1/2 cup + 2 tbsp Heavy Cream

1/2 tsp Vanilla

1/2 cup Mini-Chocolate Chips

And the Icing

1 cup Powdered Sugar

2-4 tbsp Milk

1/4 tsp Vanilla

How to Make the Best Chocolate Chip Scones

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a food processor, add 2 cups flour, 1/4 cup packed brown sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Pulse to combine.

Cut 1/2 cup cold butter into cubes and add to the flour mixture. Pulse again until mostly combined.

In a separate small bowl, whisk together 1/2 cup + 2 tbsp heavy cream and 1/2 tsp vanilla. Pour over flour/butter mixture and pulse again until the mixture is beginning to stick together.

Transfer to a lightly floured counter top and sprinkle 1/2 cup mini-chocolate chips over the dough. Gently work the dough and chocolate chips together until you have a disc shape. Fold dough over itself, turn 90 degrees and fold again. Repeat 4 more times.

Form dough into a disc.

Cut dough disc into 8 wedges. Transfer to prepared baking sheet, leaving space between each scone.

Bake for 13 minutes.

Once scones have cooled, whisk together 1 cup powdered sugar, 2-4 tbsp milk, and 1/4 tsp vanilla to make the icing.

Drizzle icing over the scones. Let harden.