Chocolate Chunk Scones

from 6 votes

Chocolate Chunk Scones recipe on

Chocolate chunks > chocolate chips.

Cupcakes, cookies, cakes, ice cream — you name it, and chocolate chunks one-up their chip counterparts in every batch, dozen, slice and scoop. And breakfast pastries are no exception to this rule, which is why this quick and easy recipe for Chocolate Chunk Scones is high atop my list of The Greatest Breakfast Foods That Double As Dessert.

Let’s be honest, muffins are just cupcakes without frosting. And scones, well, scones are just like pies in disguise. (Insert collective sigh here.) But if you’re going to sample the sweet side of breakfast, you might as well make it count, and also make it yourself. So skip the sugary cereals and rise and shine to these impossibly light and tender homemade Chocolate Chunk Scones instead.

Chocolate Chunk Scones recipe on

Chocolate Chunk Scones recipe on

Chocolate Chunk Scones recipe on

Chocolate Chunk Scones recipe on

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Chocolate Chunk Scones

Skip the pastry case in favor of this recipe for light and tender Chocolate Chunk Scones.
Author: Kelly Senyei
5 from 6 votes
Chocolate Chunk Scones recipe on
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 large scones


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 1/4 teaspoons baking powder
  • 6 Tablespoons cold unsalted butter, cubed
  • 3/4 cup heavy cream, plus more for topping
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chunks
  • 3 Tablespoons sanding sugar (optional)


  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.
  • In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture is unevenly crumbly.
  • In a separate medium bowl, whisk together the heavy cream, eggs and vanilla extract. Add the wet ingredients into the bowl with the dry ingredients, along with the chocolate chunks, and mix until until a moist dough forms.
  • Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges then transfer the scones onto the baking sheet spacing them at least 2 inches apart.
  • Brush the tops of the scones with heavy cream then sprinkle them with the sanding sugar (optional). Bake the scones for about 20 minutes until they're pale golden and baked through. Remove from the oven and serve immediately.

Kelly's Note:

  • This recipe yields 8 large scones. If you prefer smaller scones, use a round cookie cutter and cut the dough into 12 to 16 scones, gathering and reshaping the scraps as needed.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 522kcal, Carbohydrates: 54g, Protein: 7g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 95mg, Sodium: 175mg, Potassium: 368mg, Fiber: 3g, Sugar: 18g, Vitamin A: 665IU, Vitamin C: 0.2mg, Calcium: 98mg, Iron: 4.1mg


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Recipe adapted from King Arthur Flour.

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5 from 6 votes

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Recipe Rating


  1. 5 stars
    We have been enjoying these for years! I should have commented here a while ago.
    The scones never disappoint. They are a tender and delicious treat at breakfast or snack time. ❤️

  2. 5 stars
    Made this for the house and it came out BEAUTIFUL. I baked on a silicone sheet and greased it with a little butter before cooking. Had it in the gas oven for 22 min, 30 seconds and they came out perfectly.

  3. Hello Kelly,
    What are your suggestions for the chocolate chunk? Looking forward to making this recipe. Thank you. Annette

  4. Hello Kelly,
    I am in the process of making these scones and wanted to know if part if the dough could be frozen for later.

    Thank you,

    1. Hi Karen – That should work! I recommend freezing the dough in individual portions and keep in mind that when you bake them you may need to increase the bake time.

  5. 5 stars
    These were absolutely wonderful. I didn’t have any heavy cream on hand so I substituted half&half with added melted butter. I also added a tad more sugar than 1/4 cup. They are so delicious, thanks for the recipe.

  6. Is there any adjustment needed if blueberries are substituted for the chocolate? Or if the choc and fruit is left out and zest (lemon, orange, lime) is used instead?

  7. I am now not able to see any of the comments, to see if you responded. Help!! Please respond by my email,, as I’d like to make these chocolate chunk scones this week. Thanks. Elana

    1. Hi Elana! We were experiencing a glitch but all comments should be showing now. Let me know if you still have any issues!

  8. Hi Kelly- I made these a couple of months ago and they were delicious. I did as the recipe stated and cut them into 8 scones. They were huge! I now want to make this same recipe and make them smaller, as you stated into 8 or 12. Instead of using the round cookie cutter that you mentioned, would it work the same if I just cut 16 “pieces of the pie” instead of the 8? Then I don’t have to worry about re-shaping, etc. Please let me know. Thanks. Elana

  9. is it not possible to change te messurs from 1 cup or 1 stick to gram we in Belgium don’t work with cup’s and sticks

    thank you

  10. hi, do these have to be baked immediately before serving? I was planning on bringing some to my friends house after work, and wanted to bake them the night before so I could go straight there. Do they dry out fast?

    1. Hi Kristine! You can definitely bake them a night in advance and then keep them in an airtight container at room temp. Enjoy!

    1. Hi Sally – I’m not a nutritionist so I am unable to provide calorie counts for any of my recipes.

  11. These look fabulous! Love scones and I bet they are perfect with the chocolate chunks!

  12. Do you think they would get the same if I substitute gluten-free flour for the all-purpose flour?

    1. I’ve never tried making this recipe with gluten-free flour so I’m not certain how the scones would turn out!

  13. Hi Kelly, I was wondering if replacing half the sugar with brown sugar would give them a chocolate chip cookie flavor or would it change the texture