A delicious breakfast recipe, these Chocolate Chip Scones are full of flavor! Brushed with buttermilk and topped with sugar, you get a tasty crunch with each bite.
I’m a scone lover by nature, I have since I was younger and started working, I would go to the gas station every morning and grab myself a scone.
Growing up my mom wasn’t the scone type when it came to breakfast foods, but they became one of my favorite treats and eventually, overtime I started making them.
Trust me learning saved me so much money each morning. They are a super simple recipe with basic pantry staple ingredients, plus you can make them in all sorts of flavors.
These Chocolate Chip Scones are one of my favorite ones that I make, the flavors of the chocolate in them is just a nice basic flavor that you will love.
They are soft but slightly flaky just like I love them. If I can encourage you to try one breakfast recipe then I highly suggest that you make these Chocolate Chip Scones.
Some of my other favorite breakfast recipes we have on our site include: Oatmeal Sour Cream Coffee Cake, Cinnamon Swirl Bread and French Toast.
WHY THIS RECIPE WORKS:
- With the combination of the chocolate chips and the sugar, you have the perfect balance of sweetness.
- You can double this recipe to have more for later or serve more people.
- These are a great breakfast or dessert recipe, we love them for either!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Buttermilk
Brown sugar
Vanilla extract
Mini chocolate chips
Coarse decorators sugar
HOW TO MAKE CHOCOLATE CHIP SCONES, STEP BY STEP:
- Line a sheet tray with parchment paper, set aside. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs, set aside.
- Whisk together 1 cup of the buttermilk, brown sugar, and vanilla in a medium-sized bowl.
- Pour the buttermilk mixture into the dry ingredients and stir until almost combined.
- Add the chocolate chips and stir until combined. You may need to knead the dough some to get all of the chocolate chips incorporated.
- On a lightly dusted clean work surface, work the dough into a ball. Flatten down the top and roll it out into an 8-inch circle.
- Cut into 8 triangles.
- Place the triangles on the sheet tray 2-3 inches apart. Place in the refrigerator for 15 minutes to rest.
- Preheat the oven to 400°F.
- Brush the tops with the remaining 1 tablespoon of buttermilk.
- Top evenly with the sugar. Bake for 17-20 minutes until they start to turn golden brown on top.
- Let cool slightly on the sheet tray and serve!
FREQUENTLY AKSED QUESTIONS ABOUT CHOCOLATE CHIP SCONES:
WHAT IS THE SECRET TO MAKING THE BEST SCONES?
The best kept secret for scones is using cold ingredients, that means cold butter and cold milk for this recipe. Doing this prevents the butter from melting before the scones are actually baked.
This leaves the butter to melt in the baking process which then in the end gives you that flaky result that you are looking for!
WHAT KIND OF CHOCOLATE IS BEST FOR THESE?
Like in most of our baking recipes we like to use semi-sweet chocolate chips, mini for this recipe because it is the right balance for the sweetness.
You can however use whatever kind of chocolate that you like, white, milk or dark. We just like to use the minis because the large chocolate chips would be overpowering.
DO I HAVE TO USE CHOCOLATE CHIPS?
While we love chocolate you do not have to use chocolate chips in this recipes
This is a great base recipe for any ingredients to add in such as fruits, nuts, zests and more
You can really add what you’d like to this recipe as long as it is the same amount called for in the ingredients
HOW TO STORE:
This Chocolate Chip Scone recipe can be stored in an container on the countertop at room temperature for up to 3 days.
These can also be frozen but before being baked. If you want to make some to have for later make your scones as directed and cut out and then freeze on baking sheet.
Remove frozen scones and place in an airtight container and they should keep in a freezer container for up to 3 months.
To bake, remove from freezer and place on baking sheet and bake as directed only adding about 4-5 minutes longer on baking time.
TIPS AND TRICKS:
- Buttermilk is recommended for this recipe, I highly suggest using it.
- If you do not want to use the decorators sugar you do not have to you can also add a glaze if you’d like.
- If preferred, before cutting and baking, separate the dough into two discs to get 16 smaller scones instead of 8 large ones.
- These can be frozen, see my tips above.
- Don’t forget to brush the tops of these with the buttermilk, this will help with browning.
- You can use other filling ingredients than chocolate chips, see above on ideas.
- You can use any chocolate flavor you like.
Looking for that perfect breakfast recipe that you absolutely cannot get enough of? You need to make these Chocolate Chip Scones ASAP!
If you like this recipe you might also like:
If you’ve tried these CHOCOLATE CHIP SCONES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Chip Scones
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold unsalted butter small diced
- 1 cup + 1 tablespoon buttermilk
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 ¼ cup mini chocolate chips
- 2 tablespoons coarse decorators sugar
Instructions
- Line a sheet tray with parchment paper, set aside. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs, set aside.
- Whisk together 1 cup of the buttermilk, brown sugar, and vanilla in a medium-sized bowl.
- Pour the buttermilk mixture into the dry ingredients and stir until almost combined.
- Add the chocolate chips and stir until combined. You may need to knead the dough some to get all of the chocolate chips incorporated.
- On a lightly dusted clean work surface, work the dough into a ball. Flatten down the top and roll it out into an 8-inch circle.
- Cut into 8 triangles.
- Place the triangles on the sheet tray 2-3 inches apart. Place in the refrigerator for 15 minutes to rest.
- Preheat the oven to 400°F.
- Brush the tops with the remaining 1 tablespoon of buttermilk.
- Top evenly with the sugar. Bake for 17-20 minutes until they start to turn golden brown on top.
- Let cool slightly on the sheet tray and serve!
Notes
- Buttermilk is recommended for this recipe, I highly suggest using it.
- If you do not want to use the decorators sugar you do not have to you can also add a glaze if you'd like.
- If preferred, before cutting and baking, separate the dough into two discs to get 16 smaller scones instead of 8 large ones.
- These can be frozen, see my tips above.
- Don’t forget to brush the tops of these with the buttermilk, this will help with browning.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
KEVIN N.
I know July is the perfect time for making fresh berry scones,. But, making my 4th batch of these mini-chocolate chip scones this month alone. Excited to share with extended family this afternoon and co-workers tomorrow morning. Thank you for the recipe!!
John Charles
Since my current scones recipe leaves a lot to be desired I’ll make this one as a trial.