I know, I know. I JUST wrote about scones, like, a month ago. Did I really think we needed another scone recipe?

Yes, we do. If it’s THIS scone recipe.

In addition to s’mores bars, Chelsea  also wanted to make these scones while she was home for spring break. I couldn’t say no as she looks forward to baking when she comes home and I always let her choose the recipes.

Frankly, as we were preparing them, I was more than a little skeptical about the final product. The dough looked kind of bland and uninspired, and even while in the oven  things were looking pretty hopeless. In fact, I was convinced that after one bite we’d look at each other, say “Meh”, and leave them for Mike and Conor (who will basically eat anything – bless them).

And then we took one bite. Looked at each other. And said “Oh. My. God”. I think we each polished off three – I don’t know, I really don’t like to think about it.

These are possibly even better than the “other” scones. Lighter-than-air (not a sensation one typically associates with scones), melt-in-your-mouth-tender, and just enough chocolate to take them to the next level of deliciousness. And what if I told you that they are even easier to make? No rolling out dough, just some patting into a square-ish shape and cutting into smaller square-ish shapes.

Make these. As soon as possible.  You can thank me later. Just not with your mouth full. Which it will be.

chocolate chip cream scones


chocolate chip cream scones

on weighing ingredients
my favorite baking tips and tricks

Chocolate Chip Cream Scones
adapted from The Food Librarian

2 c. (10 0z. ) flour
1/4 c. (50 g.) sugar
2 1/2 t. baking powder
1/4 t salt
1 stick butter – cold, cut into pieces
1 c. heavy cream
3/4 c. mini chocolate chips

1 egg, lightly beaten
2 T. sugar

Pre-heat oven to 425.

Combine dry ingredients in a bowl. Using a pastry cutter or two knives, cut the butter into the mixture till it resembles coarse cornmeal. Using a rubber spatula fold in cream and chocolate chips till just incorporated – do not over mix.

Pat dough into a square about 3/4-1″ thick and cut into 16 even pieces. Transfer to a parchment-lined baking sheet. Brush with egg and sprinkle with sugar.

Bake for 14-16 minutes, till golden brown. Eat as soon as you possibly can – just don’t ruin your dinner like Chelsea and I did.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Linda on April 26, 2011 at 11:25 pm

    Sheri, These sound like I need to make them. I will follow this recipe exactly, but just wondering if you think I could make another batch without chocolate chips and maybe some kind of fruit? I would love to hear what you think. I love your site, I have all the same interests as you- especially baking! I just have to give everything away because I also love to eat what I bake!

    • sheri silver on April 28, 2011 at 8:06 am

      Thanks so much! I believe the original recipe is without chocolate chips so yes, absolutely I think you could tinker with these! With fruit you just need to be careful of the water content – maybe toss with a little flour before adding to the dough……
      It helps having some male bodies in the house who seem to be bottomless pits when it comes to eating – I don’t have to worry about things sitting around and tempting me for too long!!! Thanks for your nice comments and for taking the time to write!

  2. Marcie on April 26, 2011 at 11:59 pm

    Oh, yum! There is just nothing like a fresh scone (or two or three). Can’t wait to get busy working on (and testing) these this weekend!

    • sheri silver on April 28, 2011 at 8:04 am

      Thanks so much! Let me know if you try them (one at a time or otherwise………)!

  3. Shira on April 27, 2011 at 6:47 am

    To make scones even better (it’s possible) try using the European butters that are available in some better supermarkets like Plugra, or Kerrygold. Our butter here has lots of extra water – I promise you will taste the difference!

    • sheri silver on April 28, 2011 at 8:03 am

      You know, I’ve often eyed those in the store and wondered about the difference – I will now definitely try – thanks for the tip (and for taking the time to write!)

  4. Barbara @ Modern Comfort Food on April 28, 2011 at 7:35 am

    These look fabulous, Sheri. I became extremely fond of scones while living for many years until recently in South Africa, where they are often served as an afternoon snack with clotted cream. These beauties are so tempting and would be delicious that way!

    • sheri silver on April 28, 2011 at 8:00 am

      Clotted cream? Don’t get me started………thanks so much – let me know if you try them!

  5. mary schnog on April 28, 2011 at 10:17 pm

    Hi!! I am baking two batches of the scones you wrote about as I type this email!!!
    I have faith they will be totally delicious! My plan is to enjoy them early Friday morning while watching anything I can about the royal wedding!!!! Thanks ahead of time for the great recipe!!! I hope to see you soon!

    • sheri silver on April 28, 2011 at 10:52 pm

      Mary! Thanks so much! Hope to see you too; let me know how they turn out!!!

  6. mary schnog on April 29, 2011 at 8:00 am

    They are delicious!! Thanks for a great recipe! Hope you enjoyed “The Wedding”!!!!

    • sheri silver on April 29, 2011 at 8:04 am

      Yay! So happy – If I were really clever I would have tied the post in with the wedding – thanks for making that “connection” for me!!!!!

  7. Jessie on May 1, 2011 at 9:23 pm

    I’ve already made these twice since you posted as my husband and coworkers wanted more! Today I made half the recipe with cut up raisins and the other half with the chocolate bits –both delicious!! Thanks so much for the recipe.

    • sheri silver on May 2, 2011 at 8:26 am

      That’s awesome – thanks so much for sharing this, so glad you enjoyed (I, too just made these again for my dad – who requested them for his birthday after reading the post….)!

  8. Lindy on May 2, 2011 at 4:18 pm

    WOW! I really did not think they could be better then the first recipe you posted for scones. These two recipes are now giving me a reason to have a pastry cutter. Thank you so much.

Leave a Comment