Seriously Crumbly Chocolate Chip Scones are the perfect treat to accompany your morning coffee. These are seriously CRUMBLY, just like any great scone should be!
Any scone lovers out there? (SueBee raises hand high! 😀 ) My love of coffee AND seriously cute coffee shops has contributed to my scone passion. One thing Mike and I love to do together is explore new towns for neat little shops. If there are great scones, there is probably great coffee. And if there is both, we are happy little campers for sure.
Ingredients needed for Seriously Crumbly Chocolate Chip Scones:
Let’s go shopping! I keep most of these ingredients on hand. I always have an assortment of chocolate chips!
- All-purpose flour and granulated sugar – pantry staples I never run out of.
- Baking powder, salt, and cinnamon – from the spice rack.
- Vanilla bean paste – love this, but you could also use regular vanilla extract.
- Unsalted butter – keep it COLD (like in the freezer!) until mixing in.
- One egg.
- Half and Half – but I’ve made it with both buttermilk and heavy cream as well.
- Mini chocolate chips – the star of the show!
How to make the perfect crumbly scone:
- Make sure you have everything out on your kitchen counter and ready to go, before the step where you add the butter.
- The butter should be COLD when you cut it in with a pastry cutter. I usually chop frozen butter and then stick it back in the freezer while I’m getting everything else ready to go.
- When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is somewhat dry. If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly (just a few drops at a time).
For THIS scone recipe, I used Pure Vanilla Bean Paste. You could use actual vanilla beans, or just regular vanilla.
Step-by-Step Instructions to make crumbly scones!
- Prep the butter. Using frozen sticks of butter, chop into small pieces, and return to the freezer.
- Mix the dry ingredients. In a large mixing bowl, combine flour, sugar, baking soda, salt, and cinnamon. Mix well.
- Combine the wet ingredients. Combine the egg, buttermilk, half and half, and vanilla in a small bowl. Place back in refrigerator to keep cold.
- Add butter. Using a pastry cutter, cut the frozen butter into the dry mixture. Continue working the butter until the mixture looks like course crumbs.
- Add the mini chocolate chips to the dry mixture.
- Pour the wet mixture into the dry. You may need to add a few more drops of liquid to make it come together.
- Combine. Use a spoon at first to stir the mixture. Then use your hands to get everything to stick together. This may take a bit of time, but just work the dough with your fingers, until you have one large ball of dough.
- Form the dough. When the scone dough just comes together, form it into an even square on a well-floured surface (on a pastry mat), and to your desired thickness. The picture above is about 3/4 inch thick.
- Slice the dough into shapes. Using a butter knife, slice the dough into desired shapes and sizes.
- Bake. Transfer scone pieces to a prepared baking sheet, and then bake until slightly browned on top.
I’ve got some other scones on here, if you are interested.
- Petite Vanilla Scones – Zach’s favorite scone.
- Mini Glazed Pumpkin Scones – I can eat pumpkin ANY time of year.
- Maple Oat Pecan Scones – Mike’s fav, and the first scone recipe I ever made!
Pour yourself a cup of coffee, and enjoy a homemade SERIOUSLY crumbly scone, ya’ll!
Kitchen Tools used for this recipe: (Affiliate Links)
Make these treats next: No Bake Peanut Butter Bars
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Seriously Crumbly Chocolate Chip Scones
- 2.5 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mini chocolate chips
- 1 cup unsalted butter – slivered and frozen
- 1 large egg
- 1 cup half and half – plus possibly more
- 2 teaspoons vanilla – I use pure vanilla paste
- Preheat oven to 375 degrees. Prepare baking sheet with parchment paper.
- Take the frozen butter, and cut it into small slivered pieces. Put it back in the freezer until ready to use. (You can do this step the day before.)
- Combine dry ingredients in large mixing bowl – the flour, sugar, baking powder, salt, and cinnamon.
- Mix the wet ingredients in a measuring cup – the egg, half and half, and vanilla. Put it in the refrigerator to keep cold until ready to use.
- Using a pastry cutter, cut the butter in to the dry ingredients until it resembles course crumbs. Then add the chocolate chips, followed by the wet ingredients. Mix with a spoon at first, and then use your hands to squeeze the dough together. If the dough isn’t coming together, add a bit more half and half a few drops at a time.
- Prepare your counter (baking mat) with a dusting of flour. Then dump the dough onto it, and form it into a square (or circle), about 3/4 inch thick. Use a butter knife to slice the square into about 16 square pieces (or any shape and size of your choice).
- Transfer the scone pieces to prepared baking sheet (lined with parchment paper). Bake until slightly browned on top, about 15 minutes. Let scones sit on pan for about five minutes before transferring to cooling rack.