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These Chocolate Chip Scones are moist, tender and delicious. Seriously - the best scones I've ever had!

This past weekend, we were invited to a brunch at our friends’ house along with some other friends from the neighborhood.  All of us have six-year-old little girls that attend the same school.  So while the kids played happily together all day long, us parents enjoyed great food and great company!  (And when I say all day long…I meant it…brunch started around 10:30 am and we all finally left for home after 9:00 pm!)

My husband Jack and I were asked to bring baked goods for the meal – and I immediately knew what recipe I wanted to make: Chocolate Chip Scones!

These Chocolate Chip Scones are moist, tender and delicious. Seriously - the best scones I've ever had!

If you were a very early reader of A Family Feast, then you may remember our cranberry orange scones recipe – and these chocolate chip scones are made from the same fabulous scone recipe that was originally shared with me many years ago by my sister-in-law Pam.  These scones are the absolute BEST – tender, moist, perfectly sweetened (but not too sweet!) – and with semi-sweet chocolate chips added, both kids and grownups alike love them!

The secret ingredient that keeps these scones so moist and tender is…yogurt!  Although a fat-free yogurt (or even sour cream) will work in this recipe, try to find a low-fat yogurt if you can for the best results.

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Chocolate Chip Scones - A Family Feast

Chocolate Chip Scones

  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 12 scones


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 pound unsalted butter (2 sticks), softened
  • 1/4 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1/3 cup low-fat plain yogurt (or sour cream)
  • ¾ cup semi-sweet chocolate chips


  1. Whisk together flour and baking powder in a medium sized bowl.
  2. In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat 3 minutes on high until pale and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Slowly add the flour and baking powder mixture into the egg mixture, blending well.
  5. Then add yogurt, again mixing until blended. Fold in chocolate chips until blended throughout the dough.
  6. Refrigerate for at least 45 minutes. (This recipe may be made in advance and refrigerated overnight.)
  7. When ready to bake, preheat oven to 350 degrees. Filling a 1/3 cup measuring cup, make scones and form into round balls. Place on ungreased cookie sheet.
  8. Bake at 350 degrees for 15 minutes. Then turn the oven down to 325 degrees and bake for 10-13 minutes more until lightly golden.

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  • cheryl wrote:

    thanks for the receipe. If i want to add some bananas in it, and make it a Banana chocolate chip scone…how much mashed banana should I add, do I need to adjust the other ingredients?

    I like your recipe very much. I’m lazy…All I need is my mixer and I don’t need to mix the ingredients manually…

    • Martha wrote:

      Hi Cheryl – We haven’t tried the recipe with bananas, but I’d suggest swapping out some (but not all) of the yogurt or sour cream for an equal amount of bananas. Let us know how it comes out!

  • Helen Lemon wrote:

    Scones for Christmas-I’d like to try making a white chocolate chip/dried cranberry version of your scones. Not sure if I should start with the orange cranberry or choc chip recipe. How should I adjust the ingredients and quantities for the best results do you think?

    • Martha wrote:

      Hi Helen – They are essentially the same base recipe…I’d add a combination of white chocolate chips and cranberries totaling 3/4 of a cup to the batter and you should be good! Sounds delicious!

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