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Buttermilk Chocolate Chip Scones

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Buttermilk chocolate chip scones are crunchy and flaky on the outside yet soft and tender inside, and loaded with chocolate chips.
  • 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!

Ingredients

Scale
  • 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

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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https://www.delscookingtwist.com/buttermilk-chocolate-chip-scones/