Chocolate Chip Scones Vanilla Glaze (Print Version)

Buttery scones with semi-sweet chocolate chips topped with a smooth vanilla glaze for a tender bite.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus extra for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract

→ Add-Ins

10 - 3/4 cup semi-sweet chocolate chips

→ Vanilla Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 tablespoons milk
13 - 1 teaspoon pure vanilla extract

# How to Cook:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold, cubed butter to dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk cream, egg, and vanilla extract until combined.
05 - Pour wet mixture into dry ingredients and stir until just combined. Gently fold in chocolate chips without overmixing.
06 - Turn dough onto lightly floured surface and pat into a 1-inch-thick disk.
07 - Cut disk into 8 wedges and place them spaced apart on the prepared baking sheet.
08 - Brush tops of wedges with additional cream to aid browning.
09 - Bake for 16 to 18 minutes until golden brown on top, then transfer to a wire rack to cool.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled scones.

# Expert Advice:

01 -
  • They're impossibly tender and moist without being heavy, which honestly surprised me the first time I nailed the texture.
  • The vanilla glaze drips into every little crevice, and you get that perfect contrast of crumbly scone and sweet, silky glaze in every bite.
  • They come together faster than you'd expect for something that tastes like you've been baking all morning.
02 -
  • The biggest mistake people make is overmixing the dough—treat it like you're handling something precious and delicate, because you are.
  • If your butter isn't cold enough, your scones will spread too much and turn out cake-like instead of tender and flaky.
  • Don't overbake them; a minute or two too long and they dry out fast, so keep an eye on them at the sixteen-minute mark.
03 -
  • Weigh your flour if you can; it's the single most important thing you can do to get consistent, tender scones every time you make them.
  • Keep everything as cold as possible until the moment they go into the oven—this is what separates good scones from great ones.

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