Chocolate Chip Cookie Scones

This is what I made for our breakfast after an early-morning trip to the airport to drop off my parents. There’s a small secret to the glaze!

This is based on a recipe from Epicurious, but I jazzed it up a bit to make it more cookie-flavored.


  • 2 cup all-purpose flour
  • 0.5 tsp baking soda
  • 1.5 tsp vanilla extract
  • 1 large egg yolk
  • 1 Tbsp white vinegar
  • 0.75 cup cold milk
  • 0.75 cup chocolate chip
  • 6 Tbsp cold unsalted butter, cut into cubes
  • 0.5 tsp cinnamon
  • 0.25 tsp freshly grated nutmeg
  • 0.5 tsp salt
  • 1 tsp baking powder
  • 7.33 Tbsp sugar
  1. Preheat your oven to 400 degrees.
  2. In your favorite mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
  3. Add the butter cubes and use a pastry cutter or a fork to cut the butter into the flour until it yis small, floury crumbs. Stir in the chocolate chips.
  4. Next, use a fork or whisk to mix the egg yolk, milk, vanilla and vinegar together in a liquid measurement cup. Add slowly to the dry ingredients as you stir. The dough should mostly come together.
  5. Turn the dough out onto a floured surface and use your hands to add enough flour that the dough is not too sticky. Form the dough into an 8-ish-inch disk, and cut like a pizza to make six triangles.
  6. Transfer the scones to a baking sheet and bake for 15-18 minutes. Allow to cool halfway while you make the glaze.


Read more from PDXFoodLove.


  • 0.25 cup chocolate chip
  • 2 Tbsp coffee (liquid, not instant)

To make the glaze, put the chocolate chips and coffee into a microwave-safe vessel and warm in 15-second intervals, stirring in between until the glaze is melted. Transfer to a zip-top bag and then cut the tiniest hole you can in the corner to pipe the glaze onto the scones. It will harden in just a few minutes and you are ready to serve.