Chocolate Chip Scones
User Reviews
4.9
Chocolate Chip Scones
Description
Chocolate Chip Scones are made with a mix of flours, sugars, salt, baking powder and soda, and mini semisweet chocolate chips. Cold cubed butter is cut into the dry ingredients until pea-sized bits remain, creating layers when baked. Buttermilk, eggs, and vanilla are whisked together and gently combined with the flour mixture. The dough is folded multiple times to develop cohesion and layers without toughening.
Cut into wedges and baked at 400°F, the scones bake to a golden crust with a soft interior scattered with melty chocolate. Optional coarse sugar atop the scones adds crunch. Allowing the scones to sit briefly after baking lets the chocolate chip flavor settle.
These scones are excellent served at breakfast or with tea, and they accept additional toppings such as vanilla glaze or melted chocolate drizzles. Adjust chocolate chip size to modify texture intensity, with larger chips offering a crunchier bite.
Ingredients
- 3 cups all-purpose flour 381 grams
- ¼ cup granulated sugar 50 grams
- ¼ cup light brown sugar lightly packed, 50 grams
- 1 ⅛ teaspoon salt fine sea salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 10- ounce mini semisweet chocolate chips
- 1 ½ unsalted butter cold and cubed (keep chilled until added to dry mixture, 170 grams
- 1 cup buttermilk cold, 237 grams
- 2 egg divided, large
- 2 teaspoons vanilla extract
- coarse sugar optional for topping
Instructions
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
- Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
- In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
- Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don't over-mix.
- Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently ‘kneads’ the dough, making it cohesive without overmixing. Gently press dough into a 1 ½-inch tall round. Divide into 2 equal parts.
- Using a bench scraper or knife, cut each part into 6 wedges and place on your prepared baking pans. Space them out about 2 inches apart. If you notice the dough becoming warm at any point, place in the freezer for 10-20 minutes before continuing.
- MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
- Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.2
- The scones are best served warm or within a few hours of baking. Once cooled, store at room temperature in an airtight container for up to 3 days.
Notes
- Using regular-sized chocolate chips instead of mini chips will make scones crunchier; reduce quantity to 1 cup (170 grams) for best texture.
- Let scones rest for 30-60 minutes after baking to develop fuller chocolate chip flavor while still warm.
- For variety, drizzle melted chocolate or vanilla glaze over scones; skip coarse sugar topping if glazing.
- Vanilla glaze ingredients: powdered sugar, milk or cream, vanilla bean paste or extract, and a pinch of salt—whisk until smooth.
User Reviews
Overall Rating
4.9
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