Chocolate Chip Cream Cheese Scones

Didn’t I tell y’all I’m on a scone kick? This is what happens when your girl buys too much buttermilk! I turn to insane amounts of scones. Whatever, these are great and we’re all going to be better because this recipe exists because I can’t even begin to explain how happy I am with how these Chocolate Chip Cream Cheese Scones turned out.

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The cream cheese makes the scones soooo moist while only adding the slightest bit of tanginess to the flavor. The chopped chocolate makes sure you’re getting as much chocolate as possible with every bite.

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I usually love to eat scones with clotted cream and jam (if you’ve never tried it you need to right now), but these guys are so moist I almost don’t even want to suggest you eat them with jam. Either way, you’re not going to be disappointed.

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Chocolate Chip Cream Cheese Scones

Moist scones packed full of cream cheese and chocolate chips
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Keyword: choclate chips, Chocolate, cream cheese, scones
Servings: 10 scones

Ingredients

For Scones:

  • 3 cups (360 grams) all-purpose flour
  • 1/3 cups (66 grams) granulated sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks (170 grams) unsalted butter cold and cubed
  • 1/2 cup (113 grams) cream cheese cold
  • 1 cup (170 grams) chocolate chips chopped
  • 1 teaspoon vanilla extract
  • 1 1/4 cup buttermilk

Instructions

For Scones:

  • Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  • Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the cream cheese and repeat.
  • Add the chocolate chips and combine.
  • Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last 1/4 cup slowly, you may not need all of it. The mixture should not be too wet.
  • Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
  • Bake the scones for 12-15 minutes or until lightly browned. Remove from oven and allow to cool.

Chocolate Chip Cream Cheese Scones

  1. Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
  3. Add the cold, cubed butter and, using your hands, start to work it into the dry ingredients. You’ll basically be pinching it with your fingers until it is the consistency of bread crumbs. You can definitely just use your hands to do this part, but if you want to speed up the process I suggest using a bench scraper (I use this one). If you use a bench scraper you can turn the mixture out onto a clean surface and use it to cut the butter into the dry ingredients. Add the cream cheese and repeat this process.
  4. Add the chocolate chips and combine.
  5. Make a well in the center of the dry ingredients and pour in the vanilla and 1 cup of the buttermilk. Begin to stir and only add the last 1/4 cup as needed. Combine the mixture until the dry mixture is just barely wet. I use my hands for this part. Make sure that you don’t knead the dough! You just want to gently combine the ingredients.
  6. Turn the mixture out onto a floured surface. Pat the dough into a circle about 1 1/2 inches thick. Using a sharp knife or a bench scraper, cut the circle into 8-10 even triangles.
  7. Place the scones on the prepared baking sheet and bake for 12-15 minutes. Remove from oven and allow to cool.

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