Chocolate Chip Scones Vanilla Glaze (Printable)
Buttery scones filled with chocolate chips and drizzled with sweet vanilla glaze.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup cold buttermilk
08 - 1 large egg
09 - 2 tsp pure vanilla extract
→ Mix-Ins
10 - 3/4 cup semi-sweet chocolate chips
→ Vanilla Glaze
11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - 1/2 tsp pure vanilla extract
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fingertips to work the butter into the dry ingredients until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk the cold buttermilk, large egg, and pure vanilla extract until fully combined.
05 - Pour the wet mixture into the dry ingredients. Add the semi-sweet chocolate chips. Stir gently with a spatula or wooden spoon until just combined; be careful not to overmix to ensure tenderness.
06 - Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1 inch thick and approximately 8 inches in diameter.
07 - Use a knife or bench scraper to cut the dough circle into 8 equal wedges. Place the wedges onto the prepared baking sheet, leaving space between them for expansion.
08 - Bake for 16 to 18 minutes, or until the tops are golden brown. Remove from the oven and allow the scones to cool slightly on the pan.
09 - While scones cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Gradually add more milk until the glaze reaches a thick but pourable consistency.
10 - Drizzle the vanilla glaze generously over the warm scones. Allow the glaze to set for a few minutes before serving.
# Expert Tips:
01 -
- They're genuinely tender and crumbly in the best way, nothing dense or heavy.
- The chocolate chips melt just enough to stay pockets of softness without disappearing.
- You can have them on the table in about 35 minutes, which feels like a small miracle on a weekday.
02 -
- Handle the dough as little as possible—this isn't bread, and overworking it makes scones tough and dense instead of light and flaky.
- Keep everything cold until the moment it hits the oven; warm butter won't create the pockets of steam that give scones their tender texture.
- Don't skip the parchment paper; it prevents the bottoms from browning too fast while the insides finish cooking.
03 -
- Chill your mixing bowl and even your flour in the freezer for 10 minutes before starting if your kitchen is warm—every degree of cold helps butter stay distinct from flour.
- If you don't have buttermilk, make a substitute by stirring 2 tablespoons of lemon juice or vinegar into 2/3 cup of regular milk and letting it sit for 5 minutes.