Chocolate Chip Scones
Flaky, buttery scones loaded with chocolate chips and topped with an optional vanilla glaze. Easy to make, perfect for breakfast, brunch, or a sweet snack.
Equipment
- 1 Baking Sheet
- Parchment paper
- 1 small bowl
- 1 large mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Pastry cutter or fingertips
- Measuring cups and spoons
- Wire rack
Ingredients
Scones:
- ½ cup buttermilk
- 1 large egg
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 6 tbsp cold unsalted butter cut into 20 pieces
- 1 cup chocolate chips
- 1 tsp pure vanilla extract
- 2 tbsp coarse or sparkling sugar
Vanilla Glaze (optional):
- ¾ cup powdered sugar
- 1 tbsp cream or half-and-half
- Splash of vanilla extract or ¼ tsp vanilla bean paste
Instructions
- Preheat and Prepare the Oven: Start by setting your oven to 425°F (220°C), ensuring the temperature is accurate for perfect scone texture. Position a rack in the upper-middle section of the oven to allow even baking and browning. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Having your oven fully preheated before shaping the scones ensures they rise beautifully.
- Combine Wet Ingredients: In a small mixing bowl, whisk together ½ cup of buttermilk and 1 large egg until fully combined and slightly frothy. This mixture adds moisture and richness to the scones, while the egg contributes structure and protein. Set this bowl aside for now; you’ll use most of it later to bring the dough together, reserving a small portion to brush on top for a golden finish.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, and ¼ teaspoon salt. Stir these ingredients together to evenly distribute the baking powder and salt, which ensures your scones rise uniformly and taste balanced.
- Incorporate Butter: Cut 6 tablespoons of cold unsalted butter into small pieces (roughly 20 pieces). Scatter them over the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour mixture quickly until the texture resembles coarse sand with pea-sized bits of butter. These irregular butter pieces are crucial for creating tender, flaky layers in the scones.
- Add Chocolate Chips: Stir in 1 cup of chocolate chips to the butter-flour mixture. Make sure the chips are evenly distributed throughout, so every bite has pockets of melty chocolate. This step adds the classic chocolate chip flavor that makes these scones irresistible.
- Combine Wet and Dry Ingredients: Reserve 1 tablespoon of the buttermilk-egg mixture for brushing the tops of the scones later. Pour the remaining mixture into the flour-butter-chocolate chip bowl, along with 1 teaspoon of pure vanilla extract. Using a rubber spatula or wooden spoon, gently fold the ingredients together until a shaggy dough begins to form. Avoid overmixing, as this can make the scones tough.
- Knead and Shape the Dough: Turn the dough onto a lightly floured surface. Knead it gently 2–3 times just to bring it fully together; it should be slightly sticky but manageable. Pat the dough into a circle or rectangle about ¾ inch thick. The thickness ensures a tender interior while allowing the tops to brown nicely.
- Cut the Scones: Using a sharp knife or bench scraper, cut the dough into your preferred shapes. Triangles are traditional, but you can also make squares or rounds. Carefully transfer the scones to the prepared baking sheet, spacing them slightly apart to allow for even expansion.
- Brush and Sprinkle: Brush the tops of each scone with the reserved tablespoon of the buttermilk-egg mixture. This creates a golden, glossy finish. Sprinkle 2 tablespoons of coarse or sparkling sugar over the tops to add a delicate crunch and subtle sweetness.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for 11–14 minutes. The scones are ready when the bottoms start to brown and the tops turn a light golden hue. Rotate the sheet halfway through if your oven has hot spots to ensure even baking.
- Cool the Scones: Once baked, transfer the scones to a wire rack to cool slightly. This step prevents the bottoms from becoming soggy and allows the scones to set, making them easier to handle. They should still be slightly warm when you apply the glaze, if desired.
- Prepare the Vanilla Glaze (Optional): In a small bowl, whisk together ¾ cup powdered sugar, 1 tablespoon cream or half-and-half, and a splash of vanilla extract (or ¼ teaspoon vanilla bean paste). Adjust the consistency by adding a little more powdered sugar to thicken or a touch more cream to thin. The glaze adds a sweet, creamy finishing touch to the scones.
- Glaze the Scones: Drizzle the glaze over the slightly cooled scones using a spoon or a piping bag. The warm scones will gently absorb some glaze, leaving a shiny, delectable finish. Allow the glaze to set for a few minutes before serving for the best texture.
- Serve and Enjoy: Serve your freshly baked chocolate chip scones warm for the ultimate experience. Pair with coffee, tea, or a glass of milk for a satisfying breakfast or snack. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Notes
- Butter Temperature Matters: Use cold butter for a flaky, tender texture; do not melt it.
- Mix Gently: Overmixing the dough can make scones dense and tough.
- Shape Options: Triangles are traditional, but squares or rounds work perfectly.
- Chocolate Variety: Use semi-sweet or dark chocolate chips for richer flavor; milk chocolate can be sweeter.
- Glaze Flexibility: Glaze is optional; powdered sugar alone or a simple drizzle of honey also works.
- Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let sit 5 minutes.
- Oven Accuracy: Preheat fully; uneven heat can cause uneven browning.
- Serving Tip: Scones are best served warm; reheat gently if using leftovers.
