Description
Deliciously tender and flaky chocolate chip scones with a golden brown crust, perfect for breakfast or an afternoon snack. These scones combine buttermilk, brown sugar, and mini chocolate chips for a classic treat that’s easy to make and delightful to enjoy.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Butter
- ½ cup cold unsalted butter, small diced
Wet Ingredients
- 1 cup + 1 tablespoon buttermilk
- ¼ cup light brown sugar, packed
- 2 teaspoons vanilla extract
Add-ins
- 1 ¼ cup mini chocolate chips
Topping
- 2 tablespoons coarse decorators sugar
Instructions
- Prepare Dry Ingredients: Line a sheet tray with parchment paper and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cut in Butter: Using a pastry cutter, cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Mix Wet Ingredients: In a medium-sized bowl, whisk together 1 cup of buttermilk, light brown sugar, and vanilla extract until the sugar is dissolved.
- Combine Mixtures: Pour the buttermilk mixture into the dry ingredients and stir until almost combined, ensuring not to overmix.
- Add Chocolate Chips: Stir in the mini chocolate chips until combined. Gently knead the dough if necessary to fully incorporate the chocolate chips.
- Shape Dough: On a lightly floured clean work surface, form the dough into a ball, then flatten and roll it out into an 8-inch circle.
- Cut Scones: Cut the dough circle into 8 equal triangular pieces.
- Chill Dough: Arrange the triangles on the prepared sheet tray, placing them 2-3 inches apart. Refrigerate for 15 minutes to allow the dough to rest.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Brush and Sugar Topping: Brush the tops of the scones with the remaining 1 tablespoon of buttermilk, then sprinkle evenly with coarse decorators sugar.
- Bake: Bake the scones for 20 minutes until they are golden brown on top and cooked through.
- Cool and Serve: Let the scones cool slightly on the sheet tray before serving warm.
Notes
- Buttermilk is recommended for the best texture and flavor; do not substitute unless necessary.
- If you prefer, you can skip the decorators sugar topping or substitute it with a light glaze.
- For smaller scones, divide the dough into two discs and cut each into 8 triangles to yield 16 scones.
- These scones can be frozen either before or after baking; thaw before serving.
- Brushing the scones with buttermilk before baking helps achieve a beautiful golden brown color.
