Chocolate Chip Scones
Buttery, flaky scones studded with dark chocolate chips — like a chocolate chip cookie you're allowed to eat for breakfast. Slightly sweet with crumbly, melt-in-your-mouth layers, they come together in one bowl and are perfect with a cup of coffee. Easier than you think, and better than the bakery.
Prep
15 min
Cook
25 min
Total
40 min
Serves
10
Ingredients
Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar, plus extra for sprinkling
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold (or frozen)
- 3/4 cup dark chocolate chips
- 1/2 cup buttermilk, plus extra for brushing
- 1 tsp vanilla extract
Method
- 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
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
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
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
Place the wedges on a parchment-lined baking sheet, brush the tops with buttermilk and sprinkle lightly with sugar.
- 6
Bake 22–25 minutes, until the tops are golden and a toothpick comes out clean. Cool on a wire rack.
- 7
Bon appetit..
Tips
- Use cold or frozen butter and grate it in — cold butter is what creates those flaky, steamy layers.
- Don't overmix; stir just until the dough comes together for tender (not tough) scones.
- No buttermilk? Add 1 tsp vinegar or lemon juice to 1/2 cup milk and let it sit 10 minutes.
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