Chocolate Chip Scones Vanilla Glaze (Printable version)
Buttery scones studded with chocolate chips and topped with a luscious sweet vanilla glaze.
# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup cold buttermilk
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Mix-Ins
10 - 3/4 cup semi-sweet chocolate chips
→ Vanilla Glaze
11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract
# How To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold, cubed butter to dry ingredients. Cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk buttermilk, egg, and vanilla extract until combined.
05 - Pour wet mixture into dry ingredients. Add chocolate chips and gently stir until just combined to avoid overmixing.
06 - Turn dough onto a lightly floured surface and pat into an 8-inch diameter circle about 1 inch thick.
07 - Cut dough into 8 wedges and place them spaced apart on the prepared baking sheet.
08 - Bake for 16 to 18 minutes until golden brown. Remove from oven and let cool slightly.
09 - Whisk powdered sugar, 2 tablespoons milk, and vanilla in a small bowl. Add additional milk as needed to achieve a thick, pourable consistency.
10 - Drizzle glaze over warm scones and allow it to set a few minutes before serving.
# Expert Advice:
01 -
- They're genuinely simple to make, ready in about 30 minutes from start to finish, no fancy techniques required.
- The vanilla glaze transforms them from good to memorable, and it drips down the sides in the most satisfying way.
- They freeze beautifully, so you can have fresh-baked scones anytime without the full effort.
02 -
- Cold ingredients are non-negotiable—warm butter makes dense scones, so chill everything and work quickly.
- The texture comes from barely mixing; the second you see no dry flour, stop stirring or you'll develop gluten and lose that delicate crumb.
- Glaze while the scones are still warm so it soaks into the edges slightly and becomes part of the scone, not just a topping.
03 -
- Weigh your ingredients if you have a scale—it removes guesswork and delivers more consistent, tender scones every time.
- The buttermilk and egg must be cold, so pull them from the fridge just before mixing; this keeps everything cool and helps you achieve that flaky texture.