Description
Delicious and tender Chocolate Chip Scones with a golden crust, perfect for breakfast or snack time. Made with buttermilk, vanilla, and mini chocolate chips, topped with coarse sugar for a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, small diced
- 1 cup + 1 tablespoon buttermilk
- ¼ cup light brown sugar, packed
- 2 teaspoons vanilla extract
Add-ins and Toppings
- 1 ¼ cup mini chocolate chips
- 2 tablespoons coarse decorators sugar
Instructions
- Prepare baking sheet: Line a sheet tray with parchment paper and set aside for later use.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cut in butter: Add the cold, small diced unsalted butter to the dry ingredients and use a pastry cutter to work it in until the mixture resembles coarse crumbs. Set this mixture aside.
- Whisk wet ingredients: In a medium-sized bowl, whisk together 1 cup of buttermilk, brown sugar, and vanilla extract until the sugar starts to dissolve.
- Combine wet and dry: Pour the buttermilk mixture into the flour and butter mixture. Stir until the dough is almost combined.
- Add chocolate chips: Fold in the mini chocolate chips, kneading the dough gently as needed to evenly distribute them throughout.
- Shape the dough: On a lightly floured work surface, shape the dough into a ball. Flatten the ball and roll it out into an 8-inch circle.
- Cut into triangles: Using a sharp knife, cut the circle into 8 equal triangles and place them 2 to 3 inches apart on the prepared sheet tray.
- Chill dough: Refrigerate the scones on the tray for 15 minutes to allow them to rest and firm up for baking.
- Preheat oven: While chilling, preheat the oven to 400°F (200°C).
- Prepare tops: Brush the scone tops with the remaining 1 tablespoon of buttermilk to help with browning, then evenly sprinkle the coarse decorator’s sugar over each one.
- Bake scones: Bake in the preheated oven for 20 minutes, or until the scones turn a beautiful golden brown on top.
- Cool and serve: Remove the scones from the oven and allow them to cool slightly on the sheet tray before serving warm.
Notes
- Using buttermilk is highly recommended for tender and fluffy scones.
- Decorator’s sugar adds a nice crunch, but you can omit it or replace with a glaze if desired.
- For smaller scones, divide the dough into two discs before cutting to make 16 scones instead of 8.
- These scones can be frozen before or after baking for easy storage.
- Be sure to brush the tops with buttermilk before baking to achieve a golden, delicious crust.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
