Chocolate Chip Scones Clotted (Print version)

Buttery scones filled with chocolate chips, served warm with smooth clotted cream for a delightful start or snack.

# 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - Add cold cubed butter to the dry mix and cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk whole milk, egg, and vanilla extract until combined.
05 - Pour the wet ingredients into the dry ingredients and gently mix until just combined, avoiding overmixing.
06 - Carefully fold in the semi-sweet chocolate chips to distribute evenly.
07 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick round.
08 - Cut the dough into 8 wedges and arrange them spaced apart on the prepared baking sheet.
09 - Brush the tops of each wedge lightly with extra milk to promote a golden crust.
10 - Bake for 16 to 18 minutes until golden brown and cooked through.
11 - Allow scones to cool slightly before serving warm or at room temperature with clotted cream.

# Expert advice:

01 -
  • These scones come together in under 35 minutes, which means you can serve them warm to guests before the tea even gets cold.
  • The butter stays cold enough to create those tender, almost melt-in-your-mouth layers that feel fancy but taste completely unpretentious.
  • Chocolate chips hidden throughout give you that little moment of richness in every bite—breakfast or dessert, they work either way.
02 -
  • Don't overmix the dough—I learned this the hard way with my first batch, which turned dense and heavy instead of tender and flaky.
  • Keep your butter genuinely cold and your hands quick; the moment the butter starts warming up, the texture suffers.
  • These taste best eaten the same day they're baked, but they'll keep in an airtight container for up to 2 days if you need them to.
03 -
  • If you don't have a pastry cutter, a fork or even two cold knives work just as well for cutting the butter into the flour—the goal is just to keep everything cold and keep the butter in small, distinct pieces.
  • The moment you see just a few streaks of flour left in the bowl, stop mixing; the dough will come together on the counter while you shape it.

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