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Chocolate Chip Scones
4.9 from 54 votes

Chocolate Chip Scones

These Chocolate Chip Scones combine a flaky, tender dough with semisweet chocolate chips for a nuanced texture and flavor. The use of both granulated and brown sugar adds subtle depth, while careful folding and shaping create layers without overmixing. The scones are baked to a golden finish and can be topped with coarse sugar for crunch.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Dessert, Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
  2. In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
  3. Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
  4. In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
  5. Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don't over-mix.
  6. 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.
  7. 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.
  8. 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.
  9. In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
  10. Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.2
  11. 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.