Buttermilk Chocolate Chip Scones

Buttermilk chocolate chip scones are crunchy and flaky on the outside yet soft and tender inside, and loaded with chocolate chips. The recipe comes together in a few easy steps, just in time for breakfast!

If like me you’re obsessed with chocolate chips, you cannot not try these buttermilk chocolate chip scones. Halfway between a chocolate chip cookie and a flaky biscuit, these are slightly addictive and oh so delicious! I baked them with buttermilk to add some extra moisture to the dough, resulting in a perfect buttery texture.

Ready under 45 minutes (including the resting and the baking time), you can have them straight away from the oven for breakfast. But really, there is no wrong time to have them, and in fact this chocolate chip scones recipe will also do great for your afternoon snack, for a fancy teatime like the British do, or even for dessert. Now gather your ingredients and let’s get started!

Ingredients you need to bake scones from scratch

• All-purpose flour. Depending on the brand you’re using, the flour density can differ a little bit, and as such you may need to adjust the quantity of flour. You are looking for a crumbly dough that comes together and holds its shape.
• Sugar. Use granulated sugar, and don’t try to use any other kind of sugar in this recipe. This could impact the final result.
• Baking powder. Always make sure your baking powder is not expired as it can impact the final result of your leavened baked goods, these chocolate chip scones are no exception.
• Butter. Use unsalted, cold, diced butter (see below for more details about the butter in this scone recipe).
• Buttermilk. Learn everything about buttermilk and why it makes your baking goods SO moist and flaky at the same time.
• Egg, beaten. Should you put eggs in scones? Yes! It helps binding the ingredients together and brings moisture to the dough.
• Chocolate chips. I used regular size dark chocolate chips, but you could also use mini chocolate chips, chocolate chunks, or chopped dark chocolate.

Tips for success

These buttermilk chocolate chip scones come together within minutes and yield the most delicious breakfast treats. But in order to become a true expert at baking scones, watch my video tutorial and make sure you respect these simple rules:

1. Use chilled ingredients and in particular COLD BUTTER. This is probably the most important part of a scone recipe. The use of cold, diced butter is mandatory for success, as it helps the dough to holds its shape. I recommend to dice the butter, then place it in the fridge (or better in the freezer!) for a few minutes before using. Buttermilk should also be used cold.
2. Go quick. When adding the wet ingredients to the dry ones, go quick so that you don’t warm up the dough. Also, don’t overmix the butter in the dough, but instead gently press with your finger tips until pebbly and resemble to pea size. Don’t bother if your scones look imperfect, that’s exactly what you are aiming for and it will give them their rustic shape. If the dough is warming up, place it to the freezer until firm before baking.
3. Cut them high. Gently flatten the dough with your hands to shape a round disk that is rather high ; this will create the flaky texture. To ensure you get the right height, aim for a 3/4-1 inch (2-2,5 cm) thick circle.

Why use buttermilk in these scones?

Most scones recipes are prepared with heavy cream, which results in perfectly acceptable scones both in terms of taste and texture. The reason why I’m using buttermilk here is because it makes the scones a little lighter. Buttermilk also makes these chocolate chip scones moist and tender with a flaky texture and a subtle tangy flavors. Remember it’s EASY to make buttermilk from scratch with just 2 simple ingredients (milk and lemon), so you can do it too.

If you were to use heavy cream instead of buttermilk, simply remove 2 Tablespoons of flour in the recipe, with a total of 2 cups all-purpose flour (240g).

Can I make these scones ahead of time?

These buttermilk chocolate chip scones are always best the same day, when still slightly warm from the oven. To make ahead, shape the dough into scones the night before, place in an airtight bag and store in the fridge. The next morning, brush them with milk/heavy cream, sprinkle with turbinago sugar and bake them fresh.

How to freeze scones? Prepare these chocolate chip scones ahead of time, place them into an airtight bag and freeze for up to a month. When ready to bake, proceed as explained above for the glaze, and bake, adding about 3-5 more minutes to the baking time.

Variations around the recipe

Flavor variations. As you make these scones on a regular basis, you may want to include some variations to the original recipe from time to time. You can for instance replace half of the chocolate chips with walnuts or pecans. Another option consists in adding a splash of orange flower water to the dough (add it to the buttermilk-egg mixture). Or add some orange or lemon zests to the flour mixture.

Shape variations. These scones are sliced into triangles, but you could also use a round cookie cutter and shape them like the traditional buttermilk biscuits for instance. Make sure the dough is high enough to get the perfect flaky texture.

More recipes using buttermilk:

• The Ultimate Buttermilk Banana Bread
• Flaky Buttermilk Biscuits
• Whole Wheat Waffles

For breakfast lovers:

• Easy Fluffy American Pancakes
• Easy Chocolate Brioche Buns
• Vegan Orange Cranberry Scones
• Brioche French Toast Casserole
• Easy Cinnamon Rolls

Buttermilk Chocolate Chip Scones

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Breakfast

Buttermilk chocolate chip scones are crunchy and flaky on the outside yet soft and tender inside, and loaded with chocolate chips. The recipe comes together in a few easy steps, just in time for breakfast!

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Ingredients

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• 2 ⅛ cups* (255g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup (50g) granulated sugar
• 1 stick (115g) unsalted butter, cut into cubes
• ½ cup (120ml) buttermilk**, cold
• 1 large egg, lightly whisked
• ½ teaspoon vanilla extract
• 1 cup (175g) dark chocolate chips***
• Milk or heavy cream, for brushing
• Turbinado sugar, for sprinkling as needed

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. In a small bowl, whisk together the egg with the vanilla extract. Whisk in the buttermilk.
4. Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly with still little chunks of butter, about pea size. Don’t overmix.
5. Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don’t over stir, the mixture will be wet and sticky. Stir in the chocolate chips. Still in the bowl, knead the dough a few times until the dough comes together.
6. Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles.
7. Place the scones on a baking sheet, brush with milk or heavy cream, sprinkle generously with turbinado sugar. Freeze for 15 minutes.
8. Bake on the middle rack of the oven for 15-20 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Notes

* To make it easier, simply measure 2 cups flour and add 2 additional Tablespoons.

** For homemade buttermilk, measure one tablespoon of fresh lemon juice, and cover with milk until you reach ½ cup. Let sit for 5-10 minutes before using.

*** You can also use ½ chocolate chips and ½ walnuts.

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Lastly, if you make this Buttermilk Chocolate Chip Scones, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!