These chocolate chip scones are rich, buttery, and moist with hints of vanilla. They are slightly crispy on the outside and soft in the center and loaded with chocolate chips!
Line a large baking sheet with parchment paper, set aside.
In a large bowl add flour, sugar, baking powder and sea salt. Stir to combine.
Grate the frozen butter into the dry mixture and stir to combine. (This is the trick that I find makes these scones light, fluffy and irresistible! You can, of course, cut the cold butter in with a fork or pastry cutter, if you prefer.)
Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.
Add chocolate chips and stir until evenly distributed.
Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 8-9” in diameter. *see notes for instructions on making these the night before.
Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (see video)
Carefully separate the scones and spread them out evenly on the prepared baking sheet.
Lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the scones.
Bake in the preheated oven for 14 to 17 minutes, or until the scones look set.
Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).
Video
Notes
To Prepare in AdvanceTightly wrap the circle of scone dough in plastic wrap and put it in an airtight container (or plastic bag) and chill in the refrigerator overnight. In the morning before baking, proceed with the recipe).Optional Glaze Recipe: Whisk ingredients together in a small bowl. Drizzle over cooled scones.
½ cup powdered sugar
1 tablespoon whole milk
½ teaspoon vanilla extract
Ingredient Substitutions
All-purpose flour. I have only tried this recipe with all-purpose flour, if you're looking for gluten-free scones, I suggest using a 1:1 all-purpose gluten-free baking flour
Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen butter to make these scones - so be sure to put a stick in the freezer!
Half and Half. Heavy cream and whole milk are both acceptable substitutes for half and half.
Vanilla extract. For different flavors, substitute ½ tsp vanilla extract for different extracts (almond, orange, lemon etc.)