Chocolate chip scones: the Royal Highness of British afternoon tea! Buttery, crumbly, and so fluffy they might just float away, these scones are the perfect excuse to gather your friends and pretend you’re fancy while secretly plotting to eat the whole batch in one sitting!
Chocolate Chip Scones
4
servings15
minutes20
minutes390
kcal35
minutesThese scones are so tasty, they should come with a warning! Whip them up from scratch in just 20 minutes, and your kitchen will smell like heaven’s bakery. Need a party snack that’ll make everyone swoon? Classic English scones to the rescue! You can even slather on some butter if you’re out of clotted cream. Trust me, it’s pure heaven!
What ingredients do I need to make Chocolate chip scones?
Ingredients
2 1/2 cups 2 1/2 cups All-Purpose Flour: The sturdy foundation of your scone tower. Use gluten-free flour if you’d like to keep your gluten-intolerant friends from running away.
1/2 cup 1/2 cup Buttermilk: The liquid hero bringing moisture and richness. For a dairy-free twist, invite almond or oat milk to the party—your call!
1/2 teaspoon 1/2 teaspoon Vanilla Extract: The flavor magician, making chocolate and hazelnuts sing a harmonious duet.
1 tea spoon 1 tea spoon Light Brown Sugar: Sweetens things up and adds a touch of chewiness, because who doesn’t like a little molasses magic with their chocolate chips?
2 teaspoons 2 teaspoons Baking powder: This powder makes your scones rise like they’re trying to impress someone. Fresh is best, or they might just sit there, sulking.
1/2 teaspoon 1/2 teaspoon Salt: The sweet and salty go hand in hand to create an unforgettable taste.
1 stick/ 115g 1 stick/ 115g Unsalted Butter: Cold butter is the secret agent of flakiness. As it melts, it creates pockets of steam – like tiny scone hot air balloons.
1 cup Mini 1 cup Chocolate Chips: Best for last, little bursts of joy scattered throughout. Go for dark chocolate chips if you’re feeling fancy or after a strong coca hit.
1 1 Large Egg, lightly whisked.
Set by Step Directions
- Set aside all the ingredients and correct measurements
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- You’ll need two bawls for the mixing the dry and wet ingredients. In the wet small bowl, whisk the egg with the vanilla extract, then mix in the buttermilk.
- In the dry bawl add the cold butter pieces to the dry ingredients, tossing them lightly until coated. Use a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles a pebbly texture with small butter chunks (about the size of peas).
- Pour the cream mixture over the dry ingredients and gently stir with a fork. Be careful not to overmix; the dough should be wet and sticky. Fold in the chocolate chips.
- Transfer the dough to a lightly floured surface. Gently pat and shape it as if you making a pizza so its in a circle about 3/4 to 1 inch thick. Use a sharp knife to cut the dough into 8 even triangles.
- Place the scones on the prepared baking sheet. Brush the tops with whisked egg to give it that crispy look. Place in the fridge for 10 minutes.
- Bake in the middle 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.
