Chocolate Chip Scones
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.
Servings 8
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.