Name: Chocolate Chip Mascarpone Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup mascarpone cheese; 1/2 cup heavy cream; 1 cup semi-sweet chocolate chips; 1 teaspoon vanilla extract; 1 cup powdered sugar (for drizzle); 2-3 tablespoons milk (for drizzle)

Jump to Recipe·Print Recipe

The first bite is soft and slightly tangy, the tender crumb giving way to little pockets of melting chocolate — that soft richness comes from the mascarpone. Chocolate Chip Mascarpone Scones smell like warm butter and vanilla, with the caramel notes of baked chocolate and a delicate, buttery crust that flakes when you break it. Serve one warm, with a little drizzle of sugar glaze still glossy on top, and it’s like being wrapped in a favorite sweater on a cool morning.

This is a classic comfort food that always finds its place at family gatherings — the ones where neighbors stop by, grandchildren come running, and everyone reaches for the tray that’s always put out with a smile. These scones pair beautifully with simple sides like a bowl of soup or a fresh fruit salad, and they sit easily beside a plate of warm stew or a light green salad. If you want a sweet companion to tea or coffee, these scones fit the bill, and you can even offer a plate of cookies nearby for the kids. For a similar cozy treat, you might enjoy browsing our cozy mascarpone chocolate chip cookies for an easy cookie option that shares the same rich, milky tang.

This version is simple and foolproof, meant for mornings when you’d rather spend time with the kettle than with a complicated recipe. The steps are straightforward, and the mascarpone keeps the dough moist without much fuss. You’ll find the process calming: measuring, cutting in the butter, folding in the chips, and watching the circle of dough transform into golden wedges. It’s the sort of recipe you can make with a cup of tea and a favorite radio show on in the background.

Why this recipe works

What makes this recipe special is the balance between texture and simplicity. The flour, sugar, baking powder, and salt form the structure and the light rise of the scone. When the cold, cubed butter is cut into the dry mix, it creates small pockets of fat that steam in the oven and give you that flaky, tender crumb. The mascarpone and heavy cream do more than add flavor; they add richness and moisture so the scones stay tender even the next day. Mascarpone has a mild, creamy tang that complements semi-sweet chocolate without overpowering it, so each bite feels lush rather than cloying.

Because this is a quick-mix dough, it’s forgiving. You don’t overwork it, which keeps the scones tender instead of dense. The baking powder gives a gentle lift so the interiors are soft and springy, while the exterior browns to a thin, buttery crust. The chocolate chips add bursts of sweet, melted goodness that contrast with the mild richness of the mascarpone. Vanilla rounds out the flavors and ties the dairy and chocolate together.

Ease of cooking matters here: cold butter, a quick toss of wet and dry, and a little gentle shaping is all you need. No chilled hour-long rests, no complicated laminations. That means these scones are great for weekday treats or last-minute company. If you want to try a slightly different feel, a quick stir of an extra tablespoon of cream will make the dough a touch more tender; if you prefer a sturdier scone for slicing and toasting another morning, keep it a little drier. The recipe’s forgiving nature makes it work in busy kitchens and quiet ones alike, and it gives reliable, comforting results every time. For another comforting dessert with mascarpone, see the warm feel of our mascarpone chocolate chip cookies.

How to prepare Chocolate Chip Mascarpone Scones

Begin with chilled ingredients and a cool bowl if you can. The most satisfying part of the process is cutting the butter into the flour and watching coarse crumbs turn into a dough as you fold in the mascarpone mixture. Keep movements gentle. You want bits of butter still visible — those will make the scones flaky.

Whisk the wet ingredients until smooth before you add them to the dry mix. Add the wet mixture and stir just until the dough comes together; overworking will make the scones tough. Turn the dough onto a lightly floured surface and press into a 1-inch circle. Use a sharp knife to cut neat wedges so they bake evenly. When they come out of the oven puffed and golden, mix the powdered sugar and milk and mix until smooth, then drizzle over warm scones so the glaze sets with a lovely sheen.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup mascarpone cheese
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 cup powdered sugar (for drizzle)
2-3 tablespoons milk (for drizzle)

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the mascarpone, heavy cream, and vanilla.
Add the wet ingredients to the dry ingredients. Stir until just combined.
Fold in the chocolate chips.
Turn the dough onto a floured surface. Gently form it into a circle about 1-inch thick.
Cut into wedges. Transfer the wedges to the baking sheet.
Bake for 15-20 minutes. Bake until golden brown.
For the drizzle, mix powdered sugar with milk until smooth. Drizzle over warm scones.
Serve and enjoy!

Serving ideas

These scones are lovely on a simple breakfast or as part of a relaxed dessert spread. Three specific sides that pair beautifully are:

A fresh fruit bowl with berries and sliced stone fruit to add bright, juicy contrast to the rich scones.
A small spinach salad tossed with a light lemon vinaigrette for a crisp, slightly acidic counterpoint.
A warm, creamy soup for evenings when you want something comforting; the scone provides a sweet contrast to savory soup.

For drinks, offer strong coffee, a pot of black tea, or a gentle herbal like chamomile for late afternoons. A glass of cold milk is always a favorite at the table with chocolate for the grandchildren. If guests are lingering, a light hot cocoa with a hint of cinnamon is a nostalgic choice that feels like a hug.

Storing this recipe

Leftover scones keep best in an airtight container at room temperature for up to two days if your kitchen is cool. For longer life, place them in the refrigerator for up to five days; bring to room temperature or warm briefly before serving to refresh texture. To freeze, wrap each scone tightly in plastic wrap and place them in a freezer bag. They will keep well for up to three months frozen. Thaw them at room temperature for an hour, then warm in a 325°F oven for 6–8 minutes or microwave for 15–25 seconds to revive softness. If you prefer a crisp exterior after freezing, pop them under the broiler for a minute or two, watching carefully. For best glaze results, drizzle after reheating so the sugar coating stays pretty.

Helpful tips

Tip 1 — Keep the butter cold: Cold, cubed butter is key to flaky scones. If the butter warms while you’re working, pop the bowl into the fridge for 10 minutes before finishing. Use a pastry cutter or two forks, or even your fingertips briefly. You want pea-size pieces of butter in the flour mix; those will create steam pockets in the oven that make the interior tender and flaky. If you find the dough is too soft to cut into wedges without sticking, chill it for 15–20 minutes.

Tip 2 — Don’t overmix: When you add the mascarpone and cream, stir until the dough just holds together. Overworking develops gluten and will make your scones tough instead of tender. It’s okay if the dough looks a bit shaggy or there are streaks of flour; that keeps the crumb delicate. Gently fold in the chocolate chips so you don’t mash them into the dough.

Tip 3 — Control moisture for the texture you like: If you want a moister scone, add another tablespoon of heavy cream. If you want a sturdier, slightly drier scone that slices cleanly, keep the dough a touch firmer. The baking time can vary by a few minutes depending on how thick you cut the wedges; start checking at 15 minutes. Use a toothpick in the center if unsure — it should come out clean or with a few crumbs, not wet batter. For even baking, rotate the baking sheet halfway through.

Extra caring touches: brush the tops with a little cream before baking for deeper color. If you want a sparkly finish, sprinkle a pinch of raw sugar on top before baking. When glazing, work with warm scones so the drizzle sets and forms a delicate shell that keeps crumbs from falling.

Recipe variations

Add citrus zest: Stir in 1 teaspoon of orange or lemon zest for a bright note that pairs beautifully with chocolate.
Swap in nuts: Fold in 1/2 cup chopped toasted almonds or pecans for crunch and nuttiness.
Make them berry-studded: Replace half the chocolate chips with dried cranberries or fresh blueberries (if using fresh, toss them in a little flour first to prevent sinking).

Common questions

Q: How long do scones keep at room temperature?
A: Stored in an airtight container away from heat, scones stay fresh for about two days at room temperature. If your kitchen is warm, move them to the refrigerator after a day.

Q: Can I make the dough ahead of time?
A: Yes. You can mix the dough and shape it, then wrap it tightly and refrigerate for up to 24 hours. Bake from chilled, adding a minute or two to the bake time if needed.

Q: Can I use cream cheese instead of mascarpone?
A: You can, but cream cheese is tangier and denser. If you swap, beat it until smooth and consider adding a tablespoon more cream to keep the dough tender.

Q: What’s the best way to rewarm a leftover scone?
A: Warm in a 325°F oven for 6–8 minutes, or microwave for a short 15–25 second burst. If frozen, thaw first, then warm. Drizzle the glaze after reheating for a fresh look.

Conclusion

These Chocolate Chip Mascarpone Scones are a small, elegant comfort you can make on busy mornings or for cozy company, and they reward gentle hands and a warm oven with tender, rich results. If you’re curious about a fruity twist, take a look at a lovely variation on mini roasted pear versions in this recipe for mini roasted pear and chocolate chip mascarpone scones, and enjoy the soft, buttery comfort of these scones at your next gathering.

Chocolate Chip Mascarpone Scones