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Chocolate Chip Scones Recipe

chelseasmessyapron.com · 2026 · 8 scones

Against 660 scone recipes

Less liquid than 98% of recipes and more sugar than 98%.

See how all 660 scone recipes compare →

Get the method at chelseasmessyapron.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • Less liquid than 98% of recipes: 18% of the flour weight against the typical recipe's 52%, about half as much.
  • More sugar than 98% of recipes: 44% of the flour weight against the typical recipe's 20%, about twice as much.
  • More butter than 80% of recipes: 45% of the flour weight against the typical recipe's 33%.
  • Less leavening than 89% of recipes: 2.4% of the flour weight against the typical recipe's 4.4%, about half as much.
Butter: 45%, 87th percentileLiquid: 18%, 1st percentileSugar: 44%, 99th percentileEgg: 20%, 71st percentileLeavening: 2.4%, 9th percentileSalt: 1.2%, 75th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 8 tablespoons unsalted butter≈ 114 g
  • 2 cups flour≈ 250 g
  • 1/4 cup + 1 teaspoon granulated sugar (divided)≈ 54 g
  • 1/4 cup light brown sugar (lightly packed (soft, fresh sugar!))≈ 55 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 cup mini chocolate chips≈ 85 g
  • 1-1/2 teaspoons vanilla extract≈ 6 g
  • 1 drop almond extract (optional)≈ 0.4 g
  • 1/2 cup honey vanilla Greek yogurt≈ 101 g
  • 1 large egg≈ 50 g
  • 3 tablespoons heavy cream≈ 45 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons milk (or heavy cream)≈ 31 g
  • 1 cup powdered sugar≈ 120 g
  • 1/4 teaspoon vanilla extract≈ 1.1 g

flour 250 gbatter 769 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

  • Butter45% · 87th percentile
  • Liquid18% · 1st percentile
  • Sugar44% · 99th percentile
  • Egg20% · 71st percentile
  • Leavening2.4% · 9th percentile
  • Salt1.2% · 75th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
14 to 16 minutes
median 16 minutes

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