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Easy Bakery-Style Chocolate Chip Scones with Vanilla Glaze

Three freshly baked chocolate chip scones stacked on a white plate, drizzled with vanilla glaze.
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Bake tender, buttery chocolate chip scones that are flaky and moist. This simple recipe delivers bakery-style results quickly, perfect for breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 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 heavy cream, very cold
  • 1 cup semi-sweet chocolate chips
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or heavy 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, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. 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 pastry.
  4. Stir in the chocolate chips until they are evenly distributed.
  5. Pour in the cold heavy cream all at once. 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 pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges (like cutting a pizza). Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  8. In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Brush the tops of the scones lightly with the egg wash.
  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 of milk, and vanilla extract until smooth. Add more liquid, a teaspoon at a time, if the glaze is too thick.
  11. Drizzle the vanilla glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the best flaky texture, make sure your butter and heavy cream are very cold before you start mixing.
  • Do not handle the dough more than necessary; overworking develops gluten and makes the scones tough instead of tender.
  • If you want taller scones, you can stack the cut wedges close together on the baking sheet.
  • These sweet morning treats pair well with coffee or tea.

Nutrition

Find it online: https://carlacooking.com/chocolate-chip-scones-easy-buttery-recipe/