Glazed Chocolate Chip Scones

These Chocolate Chip Glazed Scones are as quick to make as any other baked treat, with soft, flaky goodness that literally melts in your mouth.

I’m a recent Scone convert. But I’m past the desirable side now and there’s no turning back.

And these Chocolate Chip Scones, glazed with love, are the perfect way to continue my scone-making practice

If scones aren’t in your baking repertoire, I urge you to give them a try.

They’re quicker to prepare than most other baked treats, and if you follow a simple code for making scones (don’t over-mix the dough!), you’ll have soft, fluffy scones that literally melt in your mouth.

After making and loving these pumpkin scones (seriously, make them now), my expectations for scones were so high with the strawberry and cream buns that I really wanted a sweet scone with a bit of chocolate. These fit the bill perfectly.

Buttery, fluffy, and absolutely perfect in every way. This is a good sign that these little beauties are worth making.

Chocolate Chip Glazed Scones

Makes: 12 scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Materials Needed

Buns:

• 2 ¾ cups (391 g) all-purpose flour
• ⅓ cup (71 g) granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup (113 g) cold butter, cut into 8 pieces
• 2 cups (340 g) mini chocolate chips or finely chopped semi-sweet or bittersweet chocolate
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup to 2/3 cup fat-free half and half or milk

Glazing:

• 2 cups (228 grams) powdered sugar
• ½ teaspoon vanilla extract
• 5-7 tablespoons milk

Instructions

1. Preheat oven to 425 degrees F. In a large bowl, whisk together flour, sugar, salt, and baking powder. Blend in butter with your fingers or a pastry blender (or two butter knives) until mixture is unevenly crumbly. Stir in chocolate chips or chopped chocolate.
2. In a separate mixing bowl or liquid measuring cup, whisk together eggs, vanilla, and 1/2 cup half-and-half milk.
3. Add liquid to dry ingredients and stir with a wooden spoon until mixture is moistened and holds together. Don’t overmix! The key to tender scones is not to overmix the dough. It shouldn’t be sticky like cookie dough; if you’re going for a more pie-crust-like appearance but it seems too dry, add more milk or half-and-half until the dough comes together.
4. Scrape dough onto a well-floured work surface. Pat it into a long, thin rectangle about 17 x 3 inches and 1 inch thick. Make sure the surface underneath the dough is well floured. If necessary, use a large spatula to lift the edges of the dough and sprinkle more flour on the bottom.
5. Cut the rectangle into alternating triangles (see image below). You should be able to get 12 or 13 scones. Carefully transfer the scones (using a spatula if necessary) to a parchment-lined or well-greased baking sheet. I place them all on a large rimmed baking sheet (about 18 by 12 inches).
6. Bake the scones for 12 to 15 minutes or until golden brown. Remove the pan from the oven and allow the scones to cool in the pan. Whisk in the sugar and vanilla for the glaze. Gradually whisk in the milk until the glaze is smooth.
7. Let the scones warm up a bit more or cool to room temperature (too warm and the glaze will freeze). Drizzle the glaze evenly over the scones. Serve warm or at room temperature. These will keep, well covered, for 2 to 3 days (and reheat well in the microwave for 15 to 20 seconds).

Notes

Ahead: Although I haven’t tried this (so please don’t hold me responsible), I think you can make scone dough, cut out triangles and place on a baking sheet lined with cling film. For a delicious little breakfast, pop it in the oven overnight in the fridge.