Chocolate Chip Scones

Ingredients

Ingredient notes & substitutions

Unsalted butter:

Use it cold or freeze it for 15-20 minutes and grate on a box grater — this keeps the fat in tiny solid pieces that steam into flaky layers as they bake.

Dark chocolate chips:

Dark chips balance the sweetness of the dough nicely, but semisweet or even chopped chocolate bar works if that's what you have.

Buttermilk:

Its acidity tenderizes the dough and reacts with the baking soda for lift; no buttermilk on hand, stir 1 tsp vinegar or lemon juice into 1/2 cup regular milk and let it sit 10 minutes.

Baking powder and baking soda:

Both are doing different jobs here — baking powder for the main rise, baking soda to react with the buttermilk's acidity — so don't skip or swap one for the other.

All-purpose flour:

Spoon and level it rather than scooping straight from the bag, since too much flour will make the scones dry and crumbly instead of tender.

Granulated sugar:

Keep some extra on hand for sprinkling on top before baking — it adds a light crackly sweetness to the crust.

Method

1. 1

   Preheat the oven to 400°F (200°C) and whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.

   
2. 2

   Grate the cold butter into the flour on a cheese grater and cut it in with a knife until crumbly, then stir in the chocolate chips.

3. 3

   Whisk the buttermilk and vanilla together, pour into the flour mixture and stir until JUST combined — don't overmix or the scones turn dense.

4. 4

   Knead the dough on a floured surface for about a minute, then shape into a disc about 1 1/2 inches thick. Cut in half, then cut each half into 4–5 wedges.

5. 5

   Place the wedges on a parchment-lined baking sheet, brush the tops with buttermilk and sprinkle lightly with sugar.

6. 6

   Bake 22–25 minutes, until the tops are golden and a toothpick comes out clean. Cool on a wire rack.

   
7. 7

   Bon appetit..

   

Variations to try

• Swap dark chocolate chips for white chocolate chips plus a handful of dried cherries for a cherry-chocolate version.
• Add 1 tsp orange or espresso extract to the buttermilk mixture for an orange-chocolate or mocha twist.
• Make them dairy-free by using a plant-based butter stick (kept cold) and a dairy-free buttermilk substitute (plant milk plus vinegar).
• Stir in 1/2 cup chopped toasted pecans or walnuts along with the chocolate chips for extra crunch.

Storage & make-ahead

Store cooled scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, freeze the baked and cooled scones in a single layer, then transfer to a freezer bag for up to 2 months — reheat straight from frozen in a 300°F oven for about 10-12 minutes. You can also freeze the cut, unbaked wedges on a tray, then bake them straight from frozen, adding a few extra minutes to the bake time.

Frequently asked questions

Why did my scones turn out dense instead of flaky?

This usually comes from overmixing the dough or letting the butter get too warm before baking — stir just until the flour disappears, and work quickly so the grated butter stays cold.

Can I make the dough ahead of time?

Yes, cut the wedges and refrigerate them, covered, for up to a day, or freeze them raw; bake straight from cold or frozen, adding a few extra minutes in the oven.

My chocolate chips keep sinking to the bottom — how do I fix that?

Toss the chips with a tablespoon of the flour mixture before folding them in, and make sure your dough isn't too wet, which can cause heavier chips to settle.

Do I have to use a cheese grater for the butter?

It's the easiest method, but you can also cut cold butter into small cubes and work it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.