Chocolate Chip Scones Clotted Cream (Print Version)

Buttery scones filled with chocolate chips served warm with smooth clotted cream for a comforting bite.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 3/4 cup semi-sweet chocolate chips

→ To Serve

10 - 1 cup clotted cream

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - Add cold cubed butter to dry ingredients and work in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk milk, egg, and vanilla extract in a separate bowl until combined.
05 - Gently pour wet ingredients into dry mix and stir until just combined, taking care not to overmix.
06 - Fold chocolate chips evenly into the dough.
07 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
08 - Cut dough into 8 wedges and place on prepared baking sheet with space between each.
09 - Brush tops lightly with extra milk to encourage golden browning.
10 - Bake for 16 to 18 minutes until golden brown and cooked through.
11 - Allow scones to cool slightly; serve warm or at room temperature with clotted cream.

# Expert Tips:

01 -
  • They come together in under an hour and taste like you spent all morning fussing in the kitchen.
  • The chocolate chips melt just slightly, giving you little pockets of warmth in every bite.
  • Clotted cream makes everything feel fancy, but honestly, these scones deserve it.
02 -
  • If your butter isn't cold, your scones will be dense and greasy instead of light and flaky; use it straight from the fridge.
  • Don't skip the extra milk brush—it's the difference between a pale scone and one that looks like it came from a proper bakery.
03 -
  • Use a bench scraper or knife to cut scones instead of twisting them—twisting seals the edges and prevents them from rising properly.
  • If you're using buttermilk instead of regular milk for a tangier scone, reduce the amount slightly since it's thicker and more acidic.

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