Go Back
+ servings
Square image of Chocolate Chip Scones on wire rack.
Print Recipe
5 from 1 vote

Chocolate Chip Scones

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.
Prep Time15 minutes
Cook Time20 minutes
Chill Time:15 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 446kcal

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

  1. Buttermilk is recommended for this recipe, I highly suggest using it.
  2. 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.
  3. If preferred, before cutting and baking, separate the dough into two discs to get 16 smaller scones instead of 8 large ones.
  4. These can be frozen, see my tips above.
  5. Don’t forget to brush the tops of these with the buttermilk, this will help with browning.

Nutrition

Calories: 446kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 163mg | Potassium: 248mg | Fiber: 2g | Sugar: 29g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg