Chocolate Chip Scones
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Indulge in these delightful Chocolate Chip Scones—think of them as the British twist on a classic biscuit! With their buttery goodness and a perfectly crumbly edge, they’re just the treat to satisfy your morning sweet tooth.
Scones are like the sweeter cousins of biscuits! Just a hint of sugar elevates them, giving a delightful twist to the flaky goodness we all love. If you’ve ever tasted my flaky buttermilk biscuits, you’ll definitely spot the similarities. Whether you enjoy them with clotted cream and jam or just a pat of butter, they make the perfect treat for any time of day!
Ever tried making homemade scones? You’ll be amazed at how simple they are to whip up! Just whisk together some dry ingredients, blend in buttermilk, shape into a disc, cut to size, and bake. It’s truly that easy!
Sometimes, the best recipes are the simplest, and this scone recipe is a perfect example. With flaky layers that just melt in your mouth, these treats are taken to another level with the addition of chocolate. Because let’s be real—chocolate makes everything better!
Pair these delicious scones with your favorite jam or a drizzle of cream for an elevated treat that’s perfect for any time of day. Whether you enjoy them at breakfast, as an afternoon snack, or at tea time, your taste buds will thank you!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour: All-purpose flour is what we use for today’s scones.
- Sugar: Granulated sugar works best.
- Leavening: Baking powder and baking soda are needed to leaven the sones and keep them soft.
- Salt
- Butter: I prefer to use unsalted sweet cream butter.
- Mini chocolate chips: Be sure to use mini chips! The regular-sized ones will be hard in the scones while the minis will melt in your mouth.
- Buttermilk: Whole buttermilk is best!
- Eggs: You only need 1 large egg.
- Vanilla: Use pure vanilla.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Mix the dry ingredients together.
- Stir in the mini chocolate chips.
- Mix the wet ingredients together.
- Add just enough of the wet ingredients to form a shaggy dough.
- Shape the dough into a disk and cut it into 8 triangles.
- Freeze the scones for 30 minutes, brush with cream and top with sugar, then bake until golden.
Tips For Success
- Make sure to use mini chocolate chips! Regular ones will be to hard and make the scones crunchy. The minis melt in your mouth.
- When kneading the dough, work quickly so the butter doesn’t melt from the warmth of your hands. It’s crucial that all the tiny bits of butter stay intact.
- Add only as much liquid as it takes for the dough to come together. The dough shouldn’t be wet, but it should stick together when you squeeze it.
- They are best enjoyed the day they are made. Place the leftovers in an airtight container and store at room temperature or in the refrigerator for up to 2 days.
- You can freeze them for up to 3 months.
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Chocolate Chip Scones
Ingredients
- 2 ¾ cups (358 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into pieces
- 1 10-ounce (283 g) bag mini chocolate chips
- 1 cup (240 ml) buttermilk, cold
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream, or milk
- 2 tablespoons coarse sugar
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the chocolate chips.
- Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.
- Cut the circle in half, then cut each half into four triangle shaped wedges. You should have 8 triangles.
- Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
- Position the oven rack in the center of the oven and heat to 400°F.
- Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Serve immediately.
Notes
- Chocolate chips: Be sure to use minis! Regular chocolate chips will make the scone texture crunchier.
- The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy.
- Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
- Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
- Baked scones will keep for up to 2 days stored in an airtight container at room temperature or in the refrigerator.
- Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.