Vanilla Chip Scones
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These Vanilla Chip Scones are fluffy, flavored with vanilla extract, filled with mini chocolate chips and topped with a simple vanilla glaze!
With summer coming to an end, these Vanilla Chip Scones were inspired by my love for Vanilla Chip Italian Ices! These scones are fluffy, flavored with vanilla extract, filled with plenty of mini chocolate chips and topped with a sweet vanilla glaze! They’re the perfect accompaniment to your morning cup of coffee or tea!
Looking for more homemade scone recipes? Try my Cinnamon Roll Scones, Cheddar Chive Scones or Funfetti Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Vanilla extract – gives the scones and glaze their vanilla flavor. Always use pure vanilla extract instead of imitation for best flavor.
Chocolate chips – I recommend using mini chocolate chips in this recipe.
How To Make Vanilla Chip Scones
1. In a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. In a small bowl combine the vanilla extract and half and half. With the mixer on low, gradually pour in the mixture then add in the mini chocolate chips. Stop mixing once the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) then bake for 18 minutes or until golden brown.
6. Make the Vanilla Glaze: in a small bowl whisk the confectioners’ sugar, milk, vanilla extract and salt, to taste. Dip cooled scones into the glaze or drizzle glaze on top of them. Store Vanilla Chip Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Vanilla Chip Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Vanilla Chip Scones Be Frozen?
Yes, unbaked Nutella Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes or until golden brown.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Vanilla Chip Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
Vanilla Chip Scones
- 330 g (2 3/4 cups) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) half and half
- 1 tsp vanilla extract
- 75 g (1/3 cup) mini chocolate chips
Vanilla Glaze
- 120 g (1 cup) confectioners' sugar
- 20 g (1 tbsp + 1 tsp) milk
- ½ tsp vanilla extract
- salt, to taste
- extra mini chocolate chips for topping
Instructions
Vanilla Chip Scones
- Line a baking sheet with parchment paper then set aside.
- Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- In a small bowl combine the vanilla extract and half and half. With the mixer on low, gradually pour in the mixture then add in the mini chocolate chips. Stop mixing once the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) then bake for 18 minutes or until golden brown.
Vanilla Glaze
- In a small bowl whisk the confectioners’ sugar, milk, vanilla extract and salt, to taste. Dip cooled scones into the glaze or drizzle glaze on top of them.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Vanilla Chip Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Vanilla Chip Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Delicious Scones!