Chocolate Chip Scones
These chocolate chip scones are tender, butter, flakey, and specked with melty chocolate chips throughout. Perfect for dessert, breakfast, and brunch!
- Prep time
- 15 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound all-purpose flour ((roughly 4 cups))
- 1½ cups bittersweet chocolate chips
- 4 ounces granulated sugar ((or ½ cup + 2 TBSP))
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces unsalted butter, cold ((or 2 sticks))
- 1 cup buttermilk
- 2 eggs, beaten
Instructions
- 1
Preheat oven to 425°F.
- 2
Combine dry ingredients and sugar.In a large bowl, whisk together flour, chocolate chips, sugar, baking powder and soda, and salt.
- 3
Blend butter.Grate cold butter into flour with a coarse size grater, pastry blender, or via a food processor. Mix flour and butter with finger tips. Butter should be around pea size.
- 4
Add wet ingredients.Beat together buttermilk and eggs and add to flour mixture. Stir together with a rubber spatula or your hands until no more flour is visible. Batter will be on the wetter side and will be sticky.*buttermilk and eggs should be combined last minute to prevent curdling*
- 5
Shape dough.With floured hands, turn dough onto a lightly floured surface. Flatten dough to ¾ inch with your palm or with a floured rolling pin. Dough can be circular or rectangular. Cut dough into 8 even pieces for large scones or 12 even pieces for medium size scones.*Make sure to lift the dough and flour the surface as needed to prevent sticking*
- 6
Bake scones.Transfer shaped scones onto parchment lined pans. Keep scones about 2 inches apart. Bake large scones for about 14 minutes and medium scones for about 10 minutes. Scones are done when they are golden and an inserted toothpick comes out clean.
- 7
Cool and enjoy! This is amazing with a glass of milk!