Chocolate Chip Scones Clotted Cream

One Saturday morning, my mum arrived with a tin of clotted cream from a farmers market, insisting I finally learn to make proper scones. I'd attempted them before—dense, rubbery things that seemed to mock every instruction I followed. But something about her confidence that day, combined with the promise of that cream, made me pay attention differently. Within an hour, I pulled warm, golden scones from the oven that actually crumbled at the touch of a fork. The chocolate chips had melted just enough to be indulgent without disappearing entirely, and suddenly breakfast felt like an occasion.

I made these for a friend dealing with a rough week, and watching her face light up when she bit into one still-warm scone with a generous spoonful of clotted cream was worth every minute. She said it tasted like comfort, and I realized that's exactly what these are—a simple gesture that somehow feels generous and personal.

Ingredients

• All-purpose flour (2 cups / 250 g): This is your foundation; it needs to be cold and dry for the best texture.
• Granulated sugar (1/4 cup / 50 g): Just enough sweetness to balance the chocolate without making these taste like cake.
• Baking powder (1 tbsp): The magic ingredient that gives scones their characteristic lift and tender crumb.
• Salt (1/2 tsp): A small pinch that somehow makes everything taste better.
• Cold unsalted butter (1/2 cup / 115 g, cubed): Cold is non-negotiable here; warm butter will sabotage your texture before you even get them in the oven.
• Whole milk (2/3 cup / 160 ml, plus extra for brushing): The moisture that brings everything together without making things heavy.
• Egg (1 large): Acts as a gentle binder and gives the tops a beautiful golden sheen.
• Pure vanilla extract (1 tsp): A subtle undertone that enhances everything without announcing itself.
• Semi-sweet chocolate chips (3/4 cup / 130 g): Look for good quality; they'll taste noticeably better and hold their shape slightly better during baking.
• Clotted cream (1 cup / 240 ml for serving): This is the essential partner; it transforms simple scones into an event.

Instructions

Heat your oven and prepare your stage:

Preheat to 400°F (200°C) and line a baking sheet with parchment paper; this prevents sticking and ensures even browning on the bottoms.

Build your dry mixture:

Whisk flour, sugar, baking powder, and salt together in a large bowl. This distributes the leavening evenly so every scone rises with equal enthusiasm.

Work in the butter gently:

Add cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the texture resembles coarse breadcrumbs. You want visible butter flecks; they create the tender, flaky layers.

Combine the wet ingredients:

In a separate bowl, whisk milk, egg, and vanilla until homogeneous. This prevents lumps later and ensures even distribution of moisture.

Bring everything together with restraint:

Pour the wet mixture into the dry ingredients and mix gently until just combined—this is where patience becomes your secret weapon. Overmixing develops gluten and turns your scones tough and dense; stop as soon as you see no loose flour.

Scatter in the chocolate:

Fold the chocolate chips through the dough with a few gentle turns of the spoon, ensuring even distribution without deflating the mixture.

Shape with confidence:

Turn the dough onto a lightly floured surface and pat it into a 1-inch (2.5 cm) thick round. Don't compress it; just coax it gently into shape.

Cut and space:

Divide into 8 wedges as if cutting a pie, and place them on the prepared baking sheet with space between each one so heat circulates and they rise freely.

Brush for golden glory:

Paint the tops lightly with a little extra milk; this creates a beautiful golden finish and a subtle sheen that says 'I know what I'm doing.'

Bake until they're breathing:

Bake for 16–18 minutes, watching for a deep golden-brown color and a slight spring when you touch them. They should smell like buttery heaven.

Let them rest just long enough:

Cool for a few minutes so they set without becoming dry, then serve warm with generous dollops of clotted cream.

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There's a specific moment when you pull a batch from the oven and the kitchen fills with that buttery, chocolatey warmth—that's when these scones transform from ingredients on a counter into something that feels like an act of care. They deserve to be eaten while they're still slightly warm, preferably with someone who appreciates the effort.

The Chocolate Chip Factor

I've tried dark chocolate, milk chocolate, and those fancy artisan chips—and while they all work, semi-sweet strikes the perfect balance. They don't overwhelm the scone's delicate texture, and they melt just enough to create pockets of richness without leaking everywhere. If you prefer deeper chocolate flavor, you can add a teaspoon of cocoa powder to the dry mix, but don't skip the chips entirely.

Making Them Your Own

The beauty of a good scone recipe is how it welcomes small variations. A pinch of cinnamon warms the whole thing, while orange zest adds brightness that surprises and delights. I've also experimented with swapping regular milk for buttermilk—it's tangier and creates an even more tender crumb, though you might need to reduce the milk by a tablespoon or two. The base stays solid while you play.

Storing and Serving

These are unquestionably best eaten fresh, still warm from the oven, but life doesn't always cooperate with ideal timing. They'll keep in an airtight container for up to two days, and you can reheat them gently in a low oven for a minute to restore some of that just-baked warmth.

• Pair them with a strong cup of tea or coffee—the bitterness balances the sweetness beautifully.
• Clotted cream is non-negotiable; it's not a luxury here, it's the whole point.
• A small spoonful of jam on the side works too, though some traditionalists would argue with me on that.

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Scones have a way of turning an ordinary breakfast into something worth slowing down for. Once you master these, you'll find yourself making them not just on weekends, but whenever you want to remind someone—or yourself—that you care.

Recipe Questions & Answers

→ What is the ideal oven temperature for baking these scones?

Preheat the oven to 400°F (200°C) to ensure even baking and a golden crust.

→ Can clotted cream be replaced with other toppings?

Yes, alternatives like butter, whipped cream, or jam complement the scones nicely while maintaining their rich flavor.

→ How should the butter be incorporated for best texture?

Use cold cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs, creating a tender crumb.

→ What is the purpose of brushing milk on the scones before baking?

Brushing milk adds moisture to the surface and helps achieve a golden, shiny crust once baked.

→ Can these scones be stored after baking?

Store baked scones in an airtight container for up to 2 days to maintain freshness, though they are best enjoyed fresh and warm.

→ Are there options to customize the flavor?

Adding cinnamon or orange zest to the dough enhances flavor, and substituting buttermilk for milk adds a subtle tang.