Bake These Perfect Chocolate Chip Scones Today!

These chocolate chip scones are the perfect breakfast treat: flaky, moist, and subtly sweet. Imagine combining the delicate texture of cream scones with the rich, melty chocolate of a cookie—it's the best of both worlds.

Enjoy them warm from the oven, with gooey chocolate throughout, or at room temperature topped with a spoonful of yogurt or crème fraîche. They're a convenient option for a quick weekday breakfast but also elegant enough to serve at brunch or special gatherings. Here's how to make them.

Directions

Place 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
Cut 6 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and work the butter into the dry ingredients with the tips of your fingers or a pastry blender until the butter is in irregular pea-sized crumbs with a few larger flat pieces throughout. Add 1 1/4 cups chocolate chips, and toss with your hands to combine.
Place 1/2 cup cold heavy cream, 1 large egg, and 2 teaspoons vanilla extract in a small liquid measuring cup or small bowl and whisk to combine. Pour into the flour mixture and stir with a spatula until the flour is moistened. Use your hands to fold the dough onto itself 3 to 4 times to incorporate all of the flour into the dough.
Turn the dough out onto a parchment-lined baking sheet. Shape the dough into a rough 8-inch round about 3/4-inch thick. Cut into 8 wedges with a knife or bench scraper.
Arrange the scones on the baking sheet, spacing them out at least 2 inches apart. Sprinkle evenly with 2 tablespoons coarse sugar if