Chocolate chip scones

Recipe: Chocolate Chip Scones

Chocolate chip scones

Cary, NC — I’m a baked good fanatic, which I attribute to my love of strong, hot coffee. Baked goods and coffee just go together, and this recipe for chocolate chip scones is the perfect accompaniment to your morning cup of joe. 

Chocolate Chip Scones

I love to cook, but I love baking even more. It’s so easy, to me, to make a perfect batch of cookies, a pan of brownies or a loaf of bread. But homemade scones are different. If you don’t use the right recipe, they’ll turn out too dry and bland. That’s why I use this recipe.

Bisquick replaces flour as a secret ingredient, making these scones easy-to-make and deliciously soft and moist. Because I hate a dry scone.


This recipe makes eight scones.


  • 2 cups Original Bisquick mix
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup whipping (heavy) cream
  • 3 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Additional whipping (heavy) cream
  • Additional sugar


  • Heat oven to 425 degrees.
  • Spray cookie sheet with cooking spray or grease with shortening.
  • Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.
  • Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix).
  • Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate.
  • Bake about 12 minutes or until golden brown; carefully separate. Serve warm.

A Great Start to Your Morning

I’m already a morning person, I’ll admit, but rich coffee paired with the touch of chocolate in these slightly-sweet scones makes getting out of bed in the morning even easier.

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Recipe by Jessica Patrick. Photo by Jessica and Lon Binder.

1 reply
  1. Juan Miguel
    Juan Miguel says:

    Coffee and chocolate make the best team. I absolutely love having my mornings with a hot cup of coffee and a side dish of freshly baked chocolate chip cookies. Best kind of mornings.

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