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Bakery-Style Flaky Chocolate Chip Scones with Vanilla Glaze

A stack of four triangular chocolate chip scones drizzled with white vanilla glaze, sitting on a white plate.
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Make soft, buttery, bakery-style chocolate chip scones at home. This easy recipe yields flaky scones loaded with chocolate chips and finished with a simple vanilla glaze, perfect for breakfast or brunch.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup semi-sweet chocolate chips
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for glaze)
  • 1–2 teaspoons milk or cream (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.
  4. Stir in the chocolate chips until they are evenly distributed.
  5. In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it holds together. Pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops of the scones lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar and 1 teaspoon of milk or cream until smooth. Add more liquid, a few drops at a time, until you reach a thick but pourable consistency.
  12. Drizzle the vanilla glaze over the cooled scones. Let the glaze set before serving.

Notes

  • Keep your butter very cold. This is the secret to flaky scones.
  • For taller scones, chill the cut wedges in the freezer for 10 minutes before baking.
  • You can substitute buttermilk for the heavy cream in the dough for a slight tang.

Nutrition

Find it online: https://cookincorner.com/chocolate-chip-scones-recipe-bakery-style/