Chocolate Chip Scones Glaze (Printable)

Buttery scones studded with chocolate chips, topped with a smooth vanilla glaze. Perfect for breakfast or snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1/3 cup granulated sugar (65 g)
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed (115 g)
06 - 2/3 cup heavy cream (160 ml), plus extra for brushing
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 3/4 cup semisweet chocolate chips (130 g)

→ Glaze

10 - 1 cup powdered sugar (120 g)
11 - 2 to 3 tablespoons milk or cream
12 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold, cubed butter to the dry mixture and cut in with a pastry blender or fingers until it resembles coarse crumbs.
04 - Whisk together heavy cream, egg, and vanilla extract in a separate bowl.
05 - Pour wet ingredients into dry mixture and stir gently until just combined.
06 - Gently fold in semisweet chocolate chips, avoiding overmixing.
07 - Turn dough out onto a lightly floured surface and pat into a 7-inch (18 cm) circle about 1 inch thick.
08 - Cut dough into 8 wedges and place them on the prepared baking sheet.
09 - Brush tops of wedges with additional heavy cream for a golden finish.
10 - Bake for 16 to 18 minutes, until golden brown and set.
11 - Transfer scones to a wire rack and cool for 10 minutes.
12 - Whisk powdered sugar, milk or cream, and vanilla extract until smooth; drizzle over warm scones.

# Tips from dashanddishes:

01 -
  • They taste like something from a high-end bakery but take less time than you'd think to make.
  • The chocolate chips melt just enough to be gooey without making the dough greasy or falling apart.
  • One batch makes eight scones, so you've got breakfast sorted for days or a stellar gift for someone special.
02 -
  • Cold ingredients are non-negotiable—if your butter is soft or your cream is room temperature, you lose the tender texture that makes these worth making.
  • The moment you see your dough come together is the moment to stop mixing, even if it looks slightly shaggy; the resting will even it out.
  • A slightly warm scone with glaze is transcendent, but they're also genuinely good at room temperature or even lightly toasted the next day.
03 -
  • If your chocolate chips keep sinking to the bottom, toss them lightly in a tablespoon of flour before folding them in—it helps them stay distributed.
  • Using a mix of dark and milk chocolate chips creates more complexity and keeps things interesting bite to bite.

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