These chocolate chip scones are super easy to make and absolutely impossible to ignore when they come out of the oven!
I’ve made a lot of scones over the years, a lot. And in all that time I’ve figured out what I think makes a great one. The key phrase is “what I think“, because people are different. My husband loves his scones crunchy ~ he likes to leave his out on the counter to “age” before he enjoys it. I love mine soft and moist, straight from the oven. But we both agree on clotted cream. And on these chocolate chip scones. They’re amazing.
related recipe: Stove Top Clotted Cream Recipe
pull-apart chocolate chip scones ingredient notes
FLOUR
- regular AP flour or a fine baking flour like White Lily if you like an especially tender scone.
CREAM
- this recipe is for cream scones. Scones rely on fat to create their characteristic flaky texture. Often they contain butter, which must be finely cut into the dough. But you can also use heavy cream to get a similar result, and it’s a quicker, easier process.
- Cream scones = tender, cake-like, moist, and crumbly
- Butter scones = flaky, layered
CHOCOLATE CHIPS
- I love to use full sized chocolate chips in my scones (no wimpy minis!) Today I chose milk chocolate, but I could have just as easily used semi sweet or bittersweet.
- Yes you can use mini chips if you like that better.
what’s a pull-apart scone?
It’s simple ~ Instead of separating my cut scones on a baking sheet I keep them in a circle, just as they were sliced. I’ll give them maybe 1/4 inch between each. And just like pull-apart rolls, they bake nestled up against each other with their touching sides staying soft and moist. When you’re ready to enjoy your scones just pull them (gently!) apart. Note: if your scones are still warm you may want to separate with a butter knife first as they will be delicate.
my scone making method
For these chocolate chip scones I use my food processor for the first part, and then transfer to a bowl for the second part. That one extra bowl to wash is worth it!
- Pulse the dry ingredients in your food processor to combine.
- Add the wet ingredients and pulse until the mixture is evenly damp and crumbly.
- Transfer to a bowl and toss in the chocolate chips (or other add-ins) with a fork to get them evenly distributed.
- Bring the dough together with your hands into a smooth disk or disks according to your recipe.
- At this point I wrap each disk in plastic wrap and smooth the surface and sides with my fingers through the plastic.
- Slice and chill the scones before baking.
chocolate chip scone tips
These are cream scones, and there is no substitute for the cream. The fat from the cream is necessary so do not try to sub buttermilk or half and half.
Chilling the scones before baking is an important step ~ chilling helps in several ways:
- Hydration ~ a short chill (15-30 minutes) allows the flour to fully absorb the cream, improving the consistency of the dough.
- Better texture ~ cold dough leads to a more tender, flaky crumb.
- Proper rise ~ chilled scones hold their shape and rise higher instead of spreading.
the bottom line
I love love love these chocolate chip scones. They’re sweet, for sure, but not too sweet for breakfast and definitely not too sweet for tea time and afternoon snacking. They are on the soft, tender and cakey end of the scone spectrum, and when you pair them with clotted cream they are utterly incredible.
Here are my 3 different methods for making your own clotted cream:
- How to Make Clotted Cream in Your Oven ~ the original most authentic method, but requires an oven that can go down to 180F (82C)
- Instant Pot Clotted Cream Recipe ~ a quick a very precise method that makes amazing clotted cream.
- Stove Top Clotted Cream Recipe ~ the easiest method, if you’re not sure about the other two.
Pull-Apart Chocolate Chip Scones
Equipment
- parchment paper
Ingredients
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup white sugar
- 1 Tbsp vanilla bean paste*, buy online here
- 1 1/3 cups heavy cream, plus 3 tablespoons if needed. You'll also need a bit more for brushing the scones before baking.
- 1 1/2 cups milk chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- Put the flour, baking powder, salt, and sugar in a food processor (or a big mixing bowl if doing by hand.) Pulse or whisk to combine everything well.
- Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a moist crumbly dough. If it seems dry pulse in the remaining 3 tablespoons of cream. The dough should be moist and crumbly but holds together when pressed together with your fingers.
- Transfer to a large bowl and toss in the chocolate chips using a fork or forks to get them evenly incorporated into the crumbly mixture.
- Turn the dough out onto a lightly floured surface and bring into one single mass with your hands.
- Divide the dough in half.
- Form the dough into 2 disks about 5 1/2 inches across. At this point I wrap each disk in plastic wrap and smooth the surface and sides with my fingers through the plastic. This helps the crumbly dough cohere and hydrate.
- Unwrap and slice each disk into 6 triangular scones. (If you like you can freeze half the scones for later.)
- Place the scones in the freezer for 15-20 minutes, while you preheat the oven to 425F.
- When the oven has come to temperature, remove the scones from the freezer and arrange them on your lined baking sheet, at least an inch apart. I arrange them in circles. Brush just the tops of the scones with a little bit of heavy cream.
- Bake the scones for about 15-18 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
- Serve the scones warm with clotted cream or butter. Store leftovers at room temperature covered with foil. Reheat in the microwave for 15-20 seconds.
These look great! If I make the dough ahead of time and freeze it, would I need to defrost before baking?
No, you’d add a few minutes to the bake time.
Could I use fruit like blueberries instead of chocolate chips?
Yes, that will work great!
I have some vanilla bean paste, but it is so thick that it needs a lot of stirring to get it incorporated. And scones require very little mixing /stirring. I tried using vanilla bean paste once and it was a large glob. How do you mix it in, to the scone recipe?
You can always dissolve your vanilla bean paste in the cream first. But I have never had thick paste, mine have always been pourable.