Extra-Tender Chocolate Chip Scones

Name: Extra-Tender Chocolate Chip Scones
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ cups/320 grams cake flour; 1 cup/128 grams all-purpose flour; ½ cup/100 grams granulated sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon table salt; 1 cup/240 milliliters cold heavy cream, plus 1 tablespoon for brushing; 1 large egg; 2 teaspoons vanilla extract; ½ cup/113 grams cold unsalted butter, cut into ¼-inch cubes; ¾ cup/126 grams semisweet or bittersweet chocolate chips; 1½ tablespoons turbinado sugar (optional); Flaky sea salt (optional)

Recipe from Susan Herbst

Adapted by Vaughn Vreeland

Updated May 1, 2026

Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
15:42
Credit...Matthew Young
Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.

Media 1 of 3

Ready In: 2 hr
: (1 hr, plus 1 hr chilling and cooling)
Rating: (0)
Comments: Read comments

This time-tested family recipe from Susan Herbst will change the minds of any scone skeptics. The mother of Becky Hughes, an assistant editor at The Times, Dr. Herbst is an avid baker who perfected this recipe after more than 30 years of tinkering. The crunchy, crusty exterior is typical of a standard scone, but one bite proves they’re something special. The interior is especially supple and buttery, while the use of cake flour ensures a supremely tender texture that’s neither dry nor crumbly. Dr. Herbst calls for chocolate chips, but feel free to customize with different mix-ins, such as blueberries, dried cranberries or cinnamon chips. These are best warm with a cup of hot coffee or tea.

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Ingredients

Yield:6 servings

2½ cups/320 grams cake flour
1 cup/128 grams all-purpose flour
½ cup/100 grams granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon table salt
1 cup/240 milliliters cold heavy cream, plus 1 tablespoon for brushing
1 large egg
2 teaspoons vanilla extract
½ cup/113 grams cold unsalted butter, cut into ¼-inch cubes
¾ cup/126 grams semisweet or bittersweet chocolate chips
1½ tablespoons turbinado sugar (optional)
Flaky sea salt (optional)

Ingredient Substitution Guide

Preparation

1. Step 1
  Line a large rimmed baking sheet with parchment paper.
2. Step 2
  In a large bowl, whisk together cake flour, all-purpose flour, sugar, baking powder and salt. In a medium bowl, whisk the cream, egg and vanilla until no visible streaks of egg remain.
3. Step 3
  Add the cold cubed butter to the dry ingredients and toss to coat every piece. Using your fingertips, rub the flour mixture into the butter, flattening about half of the cubes into small shards and making sure the other cubes are a little smaller than peas. Add the cream mixture and mix with a flexible spatula until a dough starts to form but some streaks of flour remain. Fold in the chocolate chips, mixing just enough to evenly distribute them.
4. Step 4
  Turn the dough out onto an unfloured work surface and pat it into a 4-by 6-inch rectangle, incorporating any lingering dry bits into the dough. Using a sharp knife or bench scraper, cut the dough into 6 even squares (each should weigh about 180 grams) and use your hands to shape them slightly into rounded mounds. Place the scones on the prepared baking sheet about 2 inches apart, cover with plastic wrap and refrigerate for 30 minutes, or up to overnight. This relaxes the gluten and ensures the flour has time to properly hydrate for a tender and moist crumb.
5. Step 5
  When ready to bake, heat the oven to 375 degrees. Uncover the chilled scones and brush the tops lightly with the remaining 1 tablespoon cream. Generously sprinkle them with the turbinado sugar and a light freckling of flaky salt, if desired.
6. Step 6
  Bake for 24 to 26 minutes, until the scones have risen and start to turn light golden brown. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool for at least 10 minutes more. They can still be enjoyed warm at this point; resting them slightly ensures a fully cooked interior.
7. Step 7
  Enjoy the scones slightly warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to a month. A 20-second zap in the microwave should revive them (if frozen, thaw for a couple hours at room temperature first).