High Altitude Chocolate Chip Scones
Fluffy, buttery, and packed with melty chocolate chips, these high-altitude chocolate chip scones are the perfect balance of crisp edges and soft, tender centers.
A sweet drizzle of vanilla icing takes them to the next level, making them an irresistible treat for breakfast, brunch, or an afternoon pick-me-up. Now imagine that scone made just for high-altitude baking, rising beautifully and staying perfectly tender at 8,000 feet.
Love scones? Check out these other HIGH ALTITUDE SCONE RECIPES: Triple Chocolate Scones recipe and Blueberry Scones recipe
This High Altitude Chocolate CHip Scone recipe is baked at 8,000 ft elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments.
Looking for HIGH ALTITUDE BREAKFAST RECIPES? Check out Lemon Poppy Seed Bread, easy Dutch Baby Pancake, delicious Cinnamon Rolls with overnight option, Blueberry Coffee Cake with streusel, and fail-proof Flaky Biscuits.
For a long time, I struggled to bake delicious scones at higher altitudes. Back at sea level, I had a great recipe that worked every time, but when I moved to a higher elevation, my scones were dry, flat, or just plain disappointing.
After testing new recipes and tweaking ingredients a little bit at a time, I finally found the best way to create homemade scones with the best texture.
Now, this CHOCOLATE CHIP SCONES recipe is my go-to for pairing with a morning cup of coffee or an afternoon tea—a little indulgence that’s well worth the effort!
Why you’ll love this recipe:
- LOADED WITH CHOCOLATE CHIPS – Every bite is filled with melty, rich chocolate chips, making these scones an indulgent treat for breakfast, brunch, or an afternoon snack.
- CRISP OUTSIDE, SOFT INSIDE – These scones bake up with a golden, slightly crisp exterior while staying soft, fluffy, and buttery on the inside—just like a bakery-style scone should be.
- SIMPLE VANILLA ICING DRIZZLE – A touch of homemade vanilla icing takes these scones to the next level, adding just the right amount of sweetness without overpowering the rich chocolate flavor.
- EASY TO MAKE – No complicated techniques or special ingredients—just a straightforward, foolproof method that delivers perfect high-altitude scones every time!
- PERFECT FOR HIGH ALTITUDE – No more dry, dense, or flat scones! This recipe is specifically adapted for baking at high altitude, ensuring a light, tender texture with the perfect rise.
Recommended tools:
- MEDIUM MIXING BOWL – for mixing up the scone dough. The dough is easy to mix up with a fork so I never use my stand mixer.
- PASTRY CUTTER – or sometimes called a pastry blender, is used to cut the butter into the dry ingredients
- BAKING SHEET and PARCHMENT PAPER – the baking sheet should be minimum 12″ x 12″ and covered with the parchment paper to bake the scones on
- PASTRY BRUSH – brushing cream over the top of the scones creates an amazing crust on the scones
- SHARP KNIFE – the scones will be cut twice, once before baking and once during baking
- SMALL BOWL – for mixing up the vanilla icing
Ingredients:
- ALL PURPOSE FLOUR – creates the base for the scone dough
- BAKING POWDER – the leavening agent that creates a fluffy scone without causing it to collapse
- SALT – don’t skip the salt as it helps to enhance all the other flavors
- WHITE SUGAR – adds the perfect amount of sweetness
- WHOLE MILK – adds richness and moisture. NOTE: buttermilk can be exchanged, see INGREDIENT SUBSTITUTIONS below
- UNSALTED BUTTER – adds the fat for a wonderful richness. NOTE: the butter needs to be COLD, frozen butter is even better
- VANILLA EXTRACT – small amounts help to enhance the flavors (A LITTLE SECRET OF MINE…I never measure vanilla)
- CHOCOLATE CHIPS – I typically use semi-sweet chocolate chips but dark chocolate chips but are delicious too
- HEAVY CREAM – a little brushed on the top creates a slight crust which pairs perfectly with the soft, fluffy crumb
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off
Vanilla Icing:
- POWDERED SUGAR – the base of all icings
- VANILLA EXTRACT – for the perfect amount of vanilla flavor
- WHOLE MILK – slowly add the milk 1 tablespoon at a time until you achieve the desired thickness
- OPTIONAL: CHOCOLATE CHIPS – sprinkle mini chocolate chips over the top of the icing for extra chocolate
See the recipe card for the full list of ingredients and directions.
How to make Chocolate Chip Scones:
- CUT BUTTER UP into small pieces and place in the freezer for a few minutes
- PREHEAT OVEN TO 375° F and place an oven rack in the center
- PREPARE BAKING SHEET with parchment paper
- COMBINE FLOUR, BAKING POWDER, SALT, & SUGAR in the mixing bowl
- ADD PIECES OF COLD BUTTER INTO FLOUR MIXTURE with the pastry blender. Cut the butter until the pieces of butter are the size of peas and coated in flour
- ADD WET INGREDIENTS (except the heavy cream) and mix until a dough forms
- ADD CHOCOLATE CHIPS and mix into the scone dough
- DUMP THE SCONE DOUGH ONTO PREPARED BAKING SHEET and use your clean hands to form an 8-inch circle that is around 3/4 inch thick. For extra sticky dough sprinkle a small amount of flour on top to help form the circle
- CUT THE DOUGH into 8 equal wedges. DO NOT separate the wedges
- BRUSH HEAVY CREAM ON TOP of the dough
- BAKE FOR 30 MINUTES then re-cut the wedges but again DO NOT separate the wedges
- BAKE FOR for 10 minutes or until the tops of the scones are a light golden brown
- COOL BAKED SCONES ON WIRE RACK for a few minutes.
- MIX THE ICING while the scones are cooling. Slowly add the milk to the powdered sugar and vanilla extract until the right consistency is achieved for drizzling over the scones.
- SERVE WARM and enjoy!
Ingredient Substitutions / Variations:
Chocolate Chip Scones with Buttermilk
For a fluffier, lighter crumb inside the scone swap out the whole milk for butter milk.
Buttermilk is incredibly easy to make at home. All you need is milk and white vinegar or freshly squeezed lemon juice. This recipe calls for 1 cup of milk or buttermilk.
- Grab a measuring cup.
- Pour 1 tablespoon of white vinegar or lemon juice into the measuring cup.
- Pour the milk into the measuring cup until it measures 1 cup.
- Stir the milk and lemon juice or vinegar then let it sit at room temperature for 30 minutes. This will allow the milk to become acidic and can be used in place of buttermilk.
Fruit Scones
Swap out the chocolate chips and add fruit instead to make fresh blueberry, raspberry, or strawberry scones. NOTE: if you use frozen fruit then the scones will need an additional 10-15 minutes of baking time.
Find specific instructions on how to make Fruit Scones here.
Chocolate Icing
Want more chocolate? Add an easy chocolate drizzle on top of these easy chocolate chip scones.
- ½ cup Powdered sugar
- ¼ cup Cocoa powder
- 3 tbsp Whole milk
Brown Sugar
For a slightly richer flavor, swap out the white sugar for brown sugar.
Circle Scones
Instead of cutting scones in wedges, use a cookie cutter or biscuit cutter for smaller, circular scones. Make these buttery chocolate chip scones in circles for a light breakfast or brunch.
FAQs:
How to shape scones:
To shape scones:
- Prepare a baking sheet with parchment paper
- Dump the scone dough onto the center of the parchment paper
- Gently pat the dough and form it into an 8-inch circle that is 3/4 inch thick.
- If the dough is too sticky then lightly sprinkle flour on top to prevent the dough from sticky to your hands
- Slice the circle into 8 equal wedges
How to store scones:
To store scones: allow the scones to cool completely, place them in an airtight container or wrap tightly in plastic wrap, and store at room temperature for a few days. For longer storage place them in the freezer for up to 3 months.
How to reheat scones:
The best way to reheat scones to their fresh-baked texture is with an oven. Avoid using microwaves which can make scones soggy. Reheat scones by placing them in a preheated oven at 350° F for 5-10 minutes.
Can you make scones ahead of time?
Yes, there are 2 options for making scones ahead of time – freeze the dough OR store scones and room temperature and reheat prebaked scones.
Freeze Scone DOugh:
- Prepare the dough as directed and form into a circle
- Cut the dough into wedges
- Freeze the wedges unbaked on a baking sheet
- Transfer the frozen dough to an airtight container or freezer bag
- Thaw overnight and bake as directed OR bake them straight from the freezer and add a few extra minutes to the baking time
Reheat Scones:
- Store prebaked scones at room temperature in an airtight container
- Preheat the oven to 350°
- Bake for 5-10 minutes or until the scone is reheated
Other High Altitude recipes:
Try out these other breakfast and chocolate high altitude recipes:
High Altitude Chocolate Chip Scones
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- Medium and small mixing bowl
- Pastry blender
- Baking sheet minimum size 12" x 12"
- Pastry brush
Ingredients
Scones
- 2 ¼ cups All Purpose Flour
- 2 tsp Baking Powder
- ⅓ cup White Sugar
- 1 tsp Salt
- ½ cup Unsalted Butter COLD
- 1 cup Whole Milk
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips semi-sweet or dark
- 1 tbsp Heavy Cream
Vanilla Icing
- ¾ cup Powdered Sugar
- ½ tsp Vanilla Extract
- 1½-2 tbsp Whole Milk
- Mini Chocolate Chips OPTIONAL
Instructions
- Cut cold butter up into small pieces and place in the freezer for a few minutes.
- Preheat oven to 375° F and place the oven rack in the center of the oven.
- Prepare baking sheet with parchment paper.
- Combine flour, sugar, baking powder, & salt in a mixing bowl.
- Cut the cold butter into the flour mixture with the pastry blender until the pieces of butter are pea size and coated in flour.
- Add in the milk and vanilla extract. Mix until a dough forms.
- Add chocolate chips and fold into the scone dough.
- Dump the scone dough onto the parchment paper. Use your clean hands to form an 8-inch circle that is 3/4 inch thick. NOTE: if the dough it too sticky, sprinkle a small amount of flour on top to help form the circle.
- Cut the dough into 8 equal wedges. DO NOT separate the wedges.
- Brush the heavy cream on top of the dough.
- Bake for 30 minutes then re-cut the wedges but again DO NOT separate the wedges. NOTE: if the scones are spreading too much, gently push the edges in after 20 minutes of baking.
- Bake for another 10 minutes or until the crust is a light golden brown.
- Cool the baked scones on a wire rack for a few minutes.
- While the scones are cooling, mix the vanilla icing by slowly adding the milk to the powdered sugar and vanilla extract until the right consistency is achieved for drizzling over the scones.
- Serve warm and enjoy!
Notes
- Brown sugar instead of white sugar
- Buttermilk instead of whole milk
- Chocolate Icing – 1/2 c powdered sugar, 1/4 c cocoa powder, & 2-3 tbsp whole milk
If you make this delicious High Altitude Chocolate Chip Scone recipe leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.
