Chocolate Chip Scones Clotted Cream (Printable)

Buttery scones with chocolate chips, baked golden and served warm with clotted cream for a rich, satisfying delight.

# 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

# How To Make It:

01 - Heat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.
03 - Incorporate cold, cubed butter into the dry mixture using a pastry cutter or fingertips until texture resembles coarse crumbs.
04 - In a separate bowl, beat together milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into dry and stir gently until just combined; avoid overmixing.
06 - Evenly distribute the chocolate chips by folding them into the dough carefully.
07 - Transfer dough to 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 - Lightly brush the tops of each wedge with extra milk to promote browning.
10 - Bake in the preheated oven for 16 to 18 minutes until golden brown and cooked through.
11 - Let scones cool slightly; serve warm or at room temperature accompanied by clotted cream.

# Expert Suggestions:

01 -
  • They come together in under an hour, making last-minute gatherings suddenly feel intentional and prepared.
  • The chocolate chips scatter through tender crumbs in a way that feels indulgent without being heavy, perfect for breakfast or tea.
  • Warm scones with clotted cream hit that sweet spot between cozy and elegant, no matter who's watching.
02 -
  • Overmixing is the silent scone killer—it develops gluten and makes them tough and heavy, so stop mixing the moment the dough comes together and trust that it's enough.
  • Cold butter is everything; if your kitchen is warm or your hands are warm, chill the flour bowl and butter cubes for a few minutes before you start, and work as quickly as you can.
  • Don't skip the milk brush—it's what transforms them from pale and humble-looking to golden and worthy of company.
03 -
  • Keep your butter so cold it's almost brittle—this is the single thing that separates delicate, flaky scones from dense, heavy ones.
  • A pastry cutter is helpful, but honestly, clean fingertips working quickly do the job just as well and give you more control over the texture.

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