Chocolate Chip Scones Glaze (Printer-friendly)

Tender, buttery scones filled with chocolate chips and topped with a sweet vanilla glaze for a delightful treat.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-Ins

09 - 3/4 cup semisweet chocolate chips

→ Glaze

10 - 1 cup powdered sugar
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 dry ingredients. Use a pastry blender or fingers to cut in until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until smooth.
05 - Pour wet ingredients into dry mixture and stir gently just until combined.
06 - Gently fold chocolate chips into the dough, avoiding overmixing.
07 - Turn dough onto lightly floured surface and pat into a 7-inch diameter circle approximately 1 inch thick.
08 - Cut dough into 8 wedges and arrange on 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 glaze over warm scones.

# Expert Tips:

01 -
  • They come together in less than 40 minutes, no chilling or resting required.
  • The texture is somewhere between a biscuit and a muffin top, crisp on the outside and impossibly tender inside.
  • The glaze isn't just decoration—it adds a sweet vanilla finish that makes them feel bakery-special.
  • You can split the dough and freeze half for a morning when you need something homemade without the effort.
02 -
  • Cold butter is non-negotiable—if it starts to soften while you're working, stick the bowl in the fridge for five minutes.
  • Don't twist your knife when cutting the wedges; press straight down so the edges stay clean and the scones rise evenly.
  • If you add the glaze too soon, it will soak in and disappear; wait until the scones have cooled for at least 10 minutes.
03 -
  • Use a light hand when mixing—the less you work the dough, the more tender the scone.
  • If your kitchen is warm, freeze the cubed butter for 10 minutes before cutting it in.
  • For a thicker glaze, use less milk; for a thinner drizzle, add it a teaspoon at a time until it's pourable.

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