These easy Chocolate Chip Drop Scones are a great morning brunch or afternoon snack. An easy, no shape scone that’s baked to perfection and studded with semi sweet chocolate chips.

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Are you a fan of Light and Fluffy Scones and the Chocolate Chip Loaf Cake? Well, friends, I have kind of taken pieces of both those recipes to bring you these delicious Chocolate Chip Drop Scones. These scones are so easy to make and don’t use too many ingredients. You can easily bake a batch in the morning for Breakfast or Brunch no problem at all. A few of the great things about this scone recipe, is they don’t require any shaping, no special equipment is needed and they are delicious!

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What Are These Scones Like

• Difficulty – Unlike most scones, you don’t have to shape these which makes them very easy to make. The batter comes together quickly and you just spoon them onto a baking tray.
• Taste – These scones are light with a crusted top. They are not sweet and are bursting with chocolate chips.
• Serving – This recipe makes eight good sized scones. In the recipe card you can easily adjust the serving size to scale the recipe up or down.

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Ingredients

• Flour – These scones use all purpose flour or plain flour.
• Sugar – A small amount of granulated white sugar is used to help balance out the flavours.
• Salt – Just regular table salt is used to help enhance flavours.
• Baking powder – This is the rising agent used. Make sure your baking powder hasn’t expired or you won’t achieve the desired results!
• Butter – For scones it’s always best to use cold butter.
• Milk – I used whole dairy milk for these scones.
• Glaze – I made a simple wash of egg yolk and milk to brush the scones before they were baked. This gives them a golden top!
• Chocolate chips – I used semi sweet chocolate chips, but you can use any chocolate chips for these scones.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat your oven to 425F. Grease a large baking tray and set aside.
2. Combine dry ingredients – In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
3. Add butter – Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly.
4. Add chocolate chips – Add the chocolate chips and toss to combine into the dry ingredients.
5. Pour milk – Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
6. Mound scones onto baking tray – Spoon the batter onto the greased baking tray in big mounds. I made eight large scones.
7. Brush with egg wash – Whisk together the egg with milk and brush the tops of the scones.
8. Bake – Bake between 15 – 18 minutes or until puffed up and golden.
9. Cool and serve – Remove from oven and allow to cool. Can be served straight away and will keep up to two days in an airtight container.

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Recipe Tips

• Get organised – Get all your ingredients, baking equipment, spoons and whatever else necessary for the recipe before starting. This will always make the baking experience better!
• Measure correctly – I always recommend measuring ingredients correctly to ensure you have the best chance at the results you’re looking for!
• Add chocolate chips to dry ingredients – Make sure to add the chocolate chips before you add the milk. This will ensure the chocolate chips don’t sink in the scones.
• Use cold butter – Always use cold butter in scones. This help create air pockets as the butter melts as the scones bake. This helps create a lighter texture associated with scones.

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Substitutions

• Chocolate chips – I used semi sweet chocolate chips for this recipe. Alternatively, you could use dark, milk or even white chocolate chips.

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Serving and Storage

• Serving – Serve these scones up with some delicious Homemade Caramel Sauce, jam, butter, clotted cream, whipped cream or just on their own.
• Storage – These scones will keep for about two days in an airtight container at room temperature. You can freeze them in a freezer safe container for up to two months.

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Frequently Asked Questions

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