Chocolate Chip Cream Cheese Scones are soft and tender—think of them as the best hybrid between a muffin and a biscuit.
I wasn’t always a scone person. They felt a bit fussy, the kind of pastry reserved for tea and delicate settings. But the truth is a bad scone is disappointing, while a good scone is irresistible.
A great scone should be tender and soft inside with a slightly crisp, buttery edge. These scones are enriched with cream cheese, which gives the dough a wonderful richness and keeps the crumb moist. I add chocolate chips and a simple powdered sugar glaze, but you can skip the glaze or change the chips to suit your taste. Serve them warm for the best experience—an optional smear of butter takes them over the top.
I tell my kids these are part muffin, part biscuit. They’re easy to make—no mixer required—and come together with simple tools and a little elbow grease.
Start by cutting cold butter and cream cheese together with a pastry cutter or fork. The mixture will be sticky; aim to get it mostly combined before adding the dry ingredients.
Add sugar, flour, baking powder, salt, and chocolate chips. I used regular chips, but mini chips work well too. Cut everything together until the mixture resembles coarse crumbs.
Whisk the wet ingredients in a separate bowl, then pour into the dry mixture and stir with a wooden spoon until the dough comes together. You can use your hands if needed.
Turn the dough onto a lightly floured surface and knead only until it holds together. Scone dough is intentionally on the dry side; if it doesn’t hold, add milk a teaspoon at a time until it does.
If you like, press a few mini chips on top for a pretty finish and brush the surface with the remaining tablespoon of milk. Place the dough on parchment and cut into wedges with a knife or pizza cutter.
Give the wedges a little space on the baking sheet so they bake evenly, then bake until lightly golden. Once out of the oven, drizzle with a simple glaze made from powdered sugar and milk while the scones are still warm.
The result is golden scones with a soft, tender interior—perfect for breakfast, brunch, or an afternoon treat.
These scones stay tender and flavorful thanks to the cream cheese. Try them warm with a touch of butter or enjoy them plain—either way they disappear fast.
If you enjoy variations, try savory versions like bacon and cheddar scones as well.
Chocolate Chip Cream Cheese Scones
5 from 2 reviews
- Author: Cookies & Cups
Yield: 10 scones 1x
Ingredients
Scale
- 8 ounces cream cheese
- 1/2 cup butter
- 1/2 cup granulated sugar
- 3 cups flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips (regular or mini)
- 1 egg
- 2 teaspoons vanilla
- 1/4 cup whole milk, plus 1 tablespoon for brushing
- Mini chips to garnish (optional)
- Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, cut together the cream cheese and butter with a pastry cutter or fork until mostly combined; the mixture will be sticky.
- Add sugar, flour, baking powder, salt, and chocolate chips. Continue cutting until the mixture is evenly combined and crumbly.
- In a small bowl whisk together the egg, vanilla, and 1/4 cup milk.
- Pour the milk mixture into the cream cheese mixture and stir with a wooden spoon until a stiff dough forms. Use your hands if needed to help combine.
- Lightly flour a work surface and turn out the dough. Knead just until the dough comes together. If it won’t hold, add milk 1 teaspoon at a time until it does.
- Form the dough into a round disk about 1 inch thick. Press mini chips into the top if desired, then brush with the remaining tablespoon of milk.
- Cut the disk into 10 wedges with a knife or pizza cutter.
- Place wedges on the prepared baking sheet with a little space between each and bake 17–20 minutes, until lightly golden and set.
- Remove from the oven and let cool slightly.
- Whisk together the powdered sugar and 2 tablespoons milk to make the glaze, then drizzle over the warm scones.
- Serve warm.