Chocolate Chip Scones – Deliciously moist, fluffy and tender vanilla scones stuffed full of chocolate chips, and drizzled with a sweet glaze!

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Chocolate Chip Scones | marshasbakingaddiction.com @marshasbakeblog

Are you a fan of scones for breakfast, or snack? I absolutely love these Chocolate Chip Scones paired with my cup of tea in the mornings, and today I bring you the recipe!

Chocolate Chip Scones | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Scones | marshasbakingaddiction.com @marshasbakeblog

These scones are incredibly moist, soft, and fluffy on the inside, and deliciously crispy on the outside. Stuff them with chocolate chips and you have yourself the perfect warm, indulgent scone for breakfast. Of course, you don’t have to use chocolate chips – you can use another sweet treat, or even your favourite berries!

For the glaze, I simply whisked together some icing sugar and milk to create a sweet drizzle for my scones.

Chocolate Chip Scones | marshasbakingaddiction.com @marshasbakeblog

I hope you enjoy! 🙂

Chocolate Chip Scones | marshasbakingaddiction.com @marshasbakeblog
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Chocolate Chip Scones

Deliciously moist, fluffy and tender vanilla scones stuffed full of chocolate chips, and drizzled with a sweet glaze!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yields 8 scones

Ingredients

For the Scones

  • 2 cups plain/all-purpose flour 250g
  • 1/2 cup caster/granulated sugar 100g
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 115g, cold and cubed
  • 1 large egg
  • 1/2 cup Greek-style yogurt 120g
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips 175g

For the Glaze

  • 1 cup icing/powdered sugar 125g
  • 1 - 2 tablespoons milk

Instructions

For the Scones

  1. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles small crumbs.
  3. In a separate bowl, whisk together the egg, yogurt, and vanilla until combined. Pour into the flour mixture and, using a spatula, gently fold until just combined. Do not overmix. Gently fold in the chocolate chips.
  4. Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Cut into 8 wedges, and transfer them to the prepared baking tray 2 inches apart. Bake for 18 - 20 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool while preparing the glaze.

For the Glaze

  1. Whisk together the icing sugar and milk until smooth and runny. Drizzle over warm or room temperature scones and enjoy!

Notes

Scones are best warm on the day they are made, but leftovers can be kept in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving. For a more neat triangle shape, you can bake these scones in a scone pan if desired.

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

Chocolate Chip Scones | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Scones | marshasbakingaddiction.com @marshasbakeblog

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