Milk Chocolate Chip Scones

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These wonderfully rich milk chocolate chip scones are a combination of all-purpose flour and cake flour to give them a tender crumb.

Milk Chocolate Chip Scones

Most people probably wouldn’t consider this a problem, but I had a surplus of chocolate chips in my pantry.

A few weeks ago I made the mistake of shopping with a half-baked list and not a final idea of what I had planned on cooking.

The result was a bunch of ingredients that I didn’t end up using right away.

After eating one too many spoonfuls of chips, I baked milk chocolate chip scones.

It had been ages since I’d baked scones because there’s a coffee shop in our neighborhood that specializes in scones, and they are really good.

So good, that why would I bother whipping up my own batch!?

Well, I changed my mind and experimented using a combination of all-purpose flour and cake flour to guarantee a tender crumb to go with the rich milk chocolate chips.


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Milk Chocolate Chip Scones

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Prep: 40 minutes
Cook: 25 minutes
Total: 1 hour 5 minutes
Servings: 6 scones
These wonderfully rich milk chocolate chip scones are a combination of all-purpose flour and cake flour to give them a tender crumb.


  • 1-1/2 cups all-purpose flour plus more for work surface
  • 1/2 cup cake flour
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter cubed
  • 1 cup milk chocolate chips
  • 1/4 cup milk
  • 3/4 cup heavy cream plus more for brushing
  • Turbinado sugar


  • In a large bowl, combine both flours, baking powder, granulated sugar and salt. Rub the butter into the flour mixture using your fingers or a pastry blender until the butter resembles pea-sized clumps distributed through the flour. Add the chocolate chips. Stir in the milk and heavy cream forming a soft dough.
  • Preheat the oven to 400 degrees F.
  • On a lightly floured work surface, pat the dough into a 7-inch diameter circle. Cover with plastic wrap, transfer to the refrigerator and chill for 30 minutes. Cut the dough into 6 equal wedges and place on a parchment paper-lined sheet pan. Brush the scones with heavy cream and sprinkle with turbinado sugar.
  • Bake for 25 minutes until golden brown. Serve warm or at room temperature. Store in an airtight container.


Adapted from Serious Eats


Calories: 529kcal | Carbohydrates: 60g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 613mg | Potassium: 203mg | Fiber: 1g | Sugar: 25g | Vitamin A: 688IU | Vitamin C: 0.2mg | Calcium: 187mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Quick Breads & Muffins
Cuisine: British
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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