Chocolate chip scones are sweetened to perfection and studded with chocolate chips to make them taste like a treat. Kind of like eating a chocolate chip cookie for breakfast!
Chocolate Chip Buttermilk Scones
I love scones so much, I keep a stick of butter in my freezer whenever the craving strikes! These chocolate chip scones are by far my favorite, but I also love these strawberry scones, lemon cranberry scones, and lightened up blueberry scones. Sometimes I have them as a light breakfast with a cup of coffee (or pumpkin spice latte), and other times I treat myself to one in the afternoon as a little pick-me-up.
Why You’ll Love These Chocolate Chip Scones
- A recipe that won’t let you down. Scones are notorious for being dry and crumbly, but these are perfectly moist and tender on the inside. As a scone fanatic, I’ve perfected the recipe!
- Chocolate chips in every bite. I mean, who doesn’t love chocolate? Especially when you can work it into your breakfast!
- Lightly sweetened. These scones are just sweetened enough. Since the chocolate chips add sweetness, the dough doesn’t need a lot of sugar.
What You’ll Need
This is just a quick summary of the ingredients you’ll need to make chocolate chip scones. Scroll down to the recipe card below for exact measurements.
- Cold buttermilk – You can use store-bought buttermilk or make your own by adding 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup, then adding enough milk to reach the 3/4 cup mark. Whisk and let the mixture thicken for 5 minutes.
- Sugar – You’ll use some in the dough and some for dusting the tops of the scones.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Egg – You’ll need a whole egg and an egg white.
- Flour – I use a combination of all-purpose flour and white whole wheat flour, which works some extra whole grains (and fiber) into these chocolate chip scones.
- Baking powder – To help the scones rise.
- Salt – Just a bit, for balance.
- Chilled butter – I use unsalted butter in my baking.
- Chocolate chips – Or swap in chopped dark chocolate or chocolate chunks.
How to Make Chocolate Chip Scones
See the recipe card below for printable instructions.
- Mix the wet ingredients. Combine the buttermilk, sugar, vanilla, and egg; whisk until the egg is beaten and incorporated into the liquid.
- Mix the dry ingredients. Whisk them together in a mixing bowl.
- Cut in the butter. Add the chilled butter to the dry ingredients and cut it in with a pastry blender.
- Finish the dough. Fold in the chocolate chips, then stir in the wet ingredients.
- Form the scones. Knead the dough four times, then pat it into a circle and cut into 12 wedges.
- Bake. Brush the scones with the egg white and sprinkle with sugar. Bake in a 375ºF oven for 18 to 20 minutes.
Tips for Success
- Don’t overwork the dough. Overworking the dough can result in tough scones. Mix the dough just until it comes together, and then gently knead a few times to form into a circle.
- Cold ingredients are key. Make sure your buttermilk and butter are cold before mixing them into the dough. This helps create flaky layers within the scones.
- Serve warm. These scones are best served fresh out of the oven while they’re still warm and fluffy, and the chocolate chips are melty.
Variations
- Add orange zest. For a little bit of citrus flavor, add some orange zest into the dough with the chocolate chips.
- Use different types of chocolate chips. You can use any type of chocolate chips you like. White chocolate, milk chocolate, dark chocolate, or a combination would all be delicious.
- Make them nutty. Swap half the chocolate chips for chopped walnuts or pecans if you want some crunch in your chocolate chip scones.
Proper Storage
Chocolate chip scones are best enjoyed right away, but you can store leftovers in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for 20-30 seconds or pop them back in the oven at 300°F for about 5 minutes.
How To Freeze Scones
You can either freeze these chocolate chip scones before or after baking. If you prefer to bake the scones first, let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature then warm the defrosted scones in an oven preheated to 300ºF for 5 to 10 minutes.
To freeze the scones before baking, cut the scones out and put them on to a baking sheet lined with parchment paper. Freeze the scones on the sheet until they are solid, then transfer them to resealable bags or airtight containers and freeze for up to 3 months. Bake the scones direct from frozen, as directed in the recipe, but allow an extra 2 to 5 minutes baking time.
More Chocolate Chip Recipes
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Zucchini Bread
- Ricotta Cheese Chocolate Chip Muffins
- Pumpkin Chocolate Chip Cookies
- Black and White Chocolate Chip Meringues
Chocolate Chip Scones
Ingredients
- 3/4 cup cold buttermilk
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour, Bob’s Red Mill
- 1 cup white whole wheat flour, Bob’s Red Mill
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter, must be cold cut into small pieces
- 3/4 cup chocolate chips
- cooking spray
- 1 large egg white, lightly beaten
- 1 1/2 tbsp sugar
Instructions
- Preheat oven to 375°F.
- Combine the first four ingredients in a medium bowl, stirring with a whisk.
- Spray baking sheet with cooking spray.
- Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
- Gently fold in chocolate chips. Add milk mixture, stirring just until moist.
- Place dough onto a floured surface and knead lightly four times with floured hands.
- Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick.
- Using a knife, cut dough into 12 wedges all the way through.
- Brush egg white over dough and sprinkle evenly with sugar.
- Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.
