Save
Chocolate chip scones are my go-to for a cozy weekend breakfast or an afternoon treat with a cup of tea. They bring just the right balance of buttery flakiness with pockets of melty chocolate that always feel special yet are simple enough to whip up any time.
I first made these one lazy Sunday and was amazed at how the simple ingredients came together for such a comforting bite that quickly became a family favorite.
Ingredients
- Flour: is the foundation use unbleached all-purpose for the best texture and flavor
- Sugar: adds necessary sweetness packed light to not overwhelm but just enough to complement the chocolate
- Butter: brings richness and flakiness cold and unsalted butter gives the best results so the dough stays tender
- Chocolate chips: create those indulgent melty spots choose quality semi-sweet chips for balance
- Buttermilk: adds acidity and moisture which tenderizes the dough fresh buttermilk gives the best rise and flavor
- Vanilla: enhances the overall flavor pure vanilla extract delivers a subtle warmth that makes these scones feel special
Instructions
- Mix Dry Ingredients:
- Combine the flour and sugar in a large bowl. Whisk these together thoroughly to ensure they are fully mixed this helps distribute the sweetness evenly throughout the dough without clumping.
- Cut In Butter and Add Chips:
- Using a pastry cutter or your fingers quickly cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Gently fold in the chocolate chips making sure they are evenly distributed but without melting the butter.
- Add Liquids and Shape Dough:
- Pour in the buttermilk and vanilla all at once. Use a wooden spoon or spatula to combine everything stirring just until the dough comes together. Avoid overmixing since this can make the scones tough. Lightly flour your work surface turn the dough out and pat it into a circle roughly an inch thick.
- Bake:
- Cut the dough into 8 wedges and place them on a baking sheet lined with parchment. Bake in a preheated oven at 400 degrees Fahrenheit for 18 to 22 minutes or until golden on top. Remove and cool on a wire rack slightly before serving for best texture.
I adore the vanilla in this recipe since it gives the scones a subtle warmth without being overpowering. When I first shared these with friends the simple combination of buttery dough and chocolate quickly became the highlight of our mornings together.
Storage Tips
For best freshness store leftover scones in an airtight container at room temperature up to two days. You can freeze them for up to three months wrapped well in plastic wrap and foil. To enjoy after freezing simply warm in a toaster oven to bring back their flaky texture rather than microwaving which can make them soggy.
Ingredient Swaps
If you do not have buttermilk substitute with whole milk mixed with a tablespoon of lemon juice or vinegar and let sit for five minutes to curdle. You can swap chocolate chips with chopped dark chocolate for a richer taste or white chocolate chips for a sweeter variation. Using a mix of plain and whole wheat flour adds a nutty flavor while keeping the texture nice.
Serving Ideas
These scones are amazing served slightly warm with clotted cream or butter and a drizzle of honey. Pair them with a cup of strong coffee or a mellow black tea to balance the sweetness. They also work wonderfully crumbled over yogurt or topped with fresh berries when you want a lighter option.
These chocolate chip scones bring a perfect balance of texture and flavor—ideal for any time you want a comforting treat.
Frequently Asked Recipe Questions
- → What type of flour works best?
All-purpose flour is ideal for tender, flaky scones that hold their shape well while baking.
- → Can I use regular milk instead of buttermilk?
You can substitute milk combined with a teaspoon of lemon juice or vinegar to mimic the tanginess of buttermilk.
- → How do I keep scones flaky?
Cutting cold butter into the dry ingredients and avoiding overmixing helps create distinct layers for flakiness.
- → Can I add other mix-ins besides chocolate chips?
Absolutely, nuts, dried fruit, or different chips can be used to customize flavor and texture.
- → What's the best way to shape the dough?
Gently pat the dough into a round about 1 inch thick, then cut into wedges to ensure even baking.