Chocolate Chip Scones Clotted

There's something about pulling a warm scone from the oven that stops time in your kitchen. The first time I made these chocolate chip scones, I wasn't even sure what I was doing—I'd watched someone at a British café split one open and pile clotted cream inside, and I became obsessed with recreating that moment. What started as an ambitious Sunday morning turned into the easiest, most rewarding baking project I'd tackled, and now they're the first thing I make when I want to feel like I'm sitting in a cozy London tearoom without leaving home.

I'll never forget the afternoon my neighbor smelled them baking and showed up at my door asking if she'd somehow walked into a patisserie. We split one fresh from the oven with clotted cream and jam, and she kept saying she couldn't believe I'd made them myself. That's when I realized these scones had become my secret weapon for making people feel genuinely welcomed.

Ingredients

• All-purpose flour (2 cups): Use it cold straight from the pantry; this keeps the butter distinct in the dough, which is what creates those beautiful layers.
• Granulated sugar (1/4 cup): Just enough sweetness to balance the chocolate without making them taste like dessert if you want to serve them at breakfast.
• Baking powder (1 tbsp): Fresh baking powder matters here—old, tired powder won't give you the lift you need for that light, fluffy texture.
• Salt (1/2 tsp): A small amount that brings out the chocolate and keeps everything from tasting one-dimensional.
• Cold unsalted butter (1/2 cup, cubed): Cut it into small pieces and keep it cold until the very moment you mix it in; this is the whole secret to tender scones.
• Whole milk (2/3 cup): The liquid that brings everything together without making the dough tough—don't be tempted to add more.
• Large egg: Whisked with the milk to create a silky wet mixture that binds everything.
• Pure vanilla extract (1 tsp): A small touch that deepens the flavor without announcing itself.
• Semi-sweet chocolate chips (3/4 cup): The star scattered throughout—use ones you actually enjoy eating, because you'll taste the difference.
• Clotted cream (1 cup to serve): The luxurious finish that makes these scones feel like a small indulgence.

Instructions

Get your oven ready and set the stage:

Preheat to 400°F and line your baking sheet with parchment paper. This temperature is hot enough to give you a golden top without drying out the inside.

Mix your dry team:

Whisk flour, sugar, baking powder, and salt together in a large bowl. Take your time here to distribute the baking powder evenly so every bite rises properly.

Cut in the cold butter:

Add your cold butter cubes and use a pastry cutter or your fingertips to break them down until the mixture looks like coarse breadcrumbs. You want visible flecks of butter throughout—those become the pockets of tenderness.

Combine your wet ingredients:

In a separate bowl, whisk together milk, egg, and vanilla extract until it's smooth and uniform.

Bring wet and dry together gently:

Pour the wet mixture into the dry ingredients and mix with a light hand until just combined—stop the moment you don't see dry flour anymore. Overmixing develops gluten and makes scones tough instead of tender.

Add the chocolate:

Fold in the chocolate chips carefully so they're distributed evenly without further developing the dough. A few fold-overs with a spatula is all you need.

Shape your dough:

Turn the dough onto a lightly floured surface and gently pat it into a round about 1 inch thick. You're not kneading—just shaping with the gentlest touch.

Cut into wedges:

Using a sharp knife, cut the round into 8 wedges like you're cutting a pizza. Wipe the knife between cuts for cleaner edges.

Arrange on the sheet:

Place wedges on your prepared baking sheet with a little space between each one so steam can circulate and they bake evenly.

The golden brush:

Brush the tops lightly with a little extra milk—this creates that beautiful golden-brown finish that makes them look bakery-quality.

Bake until golden:

Bake for 16 to 18 minutes until the tops are golden brown and a knife inserted in the center comes out clean. The smell alone will tell you when they're almost done.

Cool and serve:

Let them cool for just a few minutes so the structure sets, then serve warm with generous dollops of clotted cream. Warm scones are the dream.

Save

The real magic happened when I realized these scones don't need fancy toppings or elaborate explanations—they speak for themselves. Warm butter melting into a split scone, clotted cream billowing on top, and someone across the table closing their eyes for a moment while they eat is all the validation any baker needs.

Flavor Variations That Feel Natural

If you want to shift the flavor slightly without changing the technique, a pinch of ground cinnamon or freshly grated orange zest stirred into the dry ingredients adds a subtle warmth that plays beautifully with the chocolate. Some people swear by replacing half the milk with buttermilk for a tangier, more interesting crumb—it's worth trying once if you have buttermilk on hand. You could also use dark chocolate chips instead of semi-sweet if you prefer a deeper flavor, or even mix white and dark chocolate for contrast.

Storage and Make-Ahead Wisdom

Freshly baked scones are undeniably better, but real life means you don't always have that option. Unbaked scones freeze beautifully—cut them into wedges, freeze them on a baking sheet, then transfer to a freezer bag where they'll keep for up to a month. Bake them straight from frozen, just add a minute or two to the baking time. Already-baked scones keep in an airtight container for up to 2 days, and you can gently warm them in a low oven if they've cooled completely.

Pairing and Serving Ideas

These scones exist in that beautiful middle ground between breakfast and dessert, which is why they work equally well with morning coffee or an afternoon cup of tea. A hot beverage is always the right choice alongside them, but the real star is what you serve on top—clotted cream is non-negotiable, but jam (strawberry is classic) adds color and another layer of flavor. You can also serve them completely plain if you want the chocolate and the tender crumb to be the whole story, and there's something very honest about that approach.

• Dust the baked scones lightly with coarse sugar before baking for a subtle sparkle and texture.
• Serve them in a cloth-lined basket to keep them warm a little longer if you're feeding a group.
• Toast day-old scones lightly and they come back to life almost as well as they were fresh.

Save

Making these scones is less about following a formula and more about developing an instinct for what the dough is telling you—how it feels in your hands, how easily it comes together, when it's had enough mixing. Once you've made them once and tasted that warm, buttery tenderness, you'll find yourself making them again and again, each time a little more confident than the last.

Recipe FAQs

→ What type of chocolate works best?

Semi-sweet chocolate chips provide a balanced sweetness and melt evenly within the dough, enhancing the scones without overpowering.

→ Can I substitute clotted cream with another topping?

Yes, thick whipped cream or mascarpone can be used as creamy alternatives while maintaining a rich texture.

→ How do I achieve a flaky texture?

Incorporate cold butter by cutting it into the flour until crumbly and avoid overmixing the dough to keep it tender and flaky.

→ Is it possible to add flavor variations?

Try adding spices like cinnamon or citrus zest to the dough for a warm, aromatic twist that complements the chocolate.

→ What is the best way to serve these scones?

Serve warm with a generous spoonful of clotted cream and pair with tea or coffee for a classic experience.