Flaky, tender, bakery style chocolate chip scones are easy to make at home! These buttermilk scones are fluffy, bursting with chocolate chips and ready in 1 hour. 

I’ve always wanted to perfect the art of making a fluffy, tall, bakery style scone. I’ve learned that it’s all about using the right ingredients and refrigerating the dough before baking. 

Why Chill Scone Dough

Keeping the butter cold and the dough cold is the secret to making flaky, fluffy scones. The dough will warm up while mixing it with your hands, so it’s critical to refrigerate the scones for 20 minutes before baking. 

When to Chill the Dough?: Cut the scones into wedges and separate on a baking sheet, then refrigerate. If adding course sugar, an egg wash or heavy cream wash, do that right before the scones go into the oven. 

Your scones might appear small in size when they are just dough. They will expand greatly while baking because of the high amount of baking powder. 

Ingredients

  • flour: flour is necessary to build structure
  • granulated sugar: adds sweetness and flavor
  • baking powder: helps to leaven and lift the dough
  • salt:  just a pinch to balance the sweetness and enhances the other flavors
  • cold unsalted butter: cold butter helps to produce a flaky scone
  • buttermilk: makes the scones extremely moist, tender, fluffy, adds a bit of tang
  • vanilla extract: adds flavor
  • egg: binds the batter together by providing structure
  • chocolate chips or chunks: use your favorite! Milk, semi-sweet or dark.

How to Make Chocolate Chip Scones

  1. Combine the flour, granulated sugar, baking powder, and salt.
  2. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
  3. Create a well in the center and add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently fold in the chocolate chips.
  4. Gently knead the dough and form into a 7-8 inch disc that is about 1 inch tall. Press the remaining chocolate chips on the outside of the dough. Use a knife to cut the scones into 8 equal wedges.
  5. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat. 
  6. Refrigerate the scones for 20 minutes. 
  7. Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired. Bake for 19-22 minutes or until the scones are lightly golden. 

Substitutions

The buttermilk can be replaced with heavy cream if you have that on hand. I do not recommend subbing milk, it will not produce the same texture. 

The best way to enjoy these scones is to heat them up for a few seconds in the microwave so the chocolate becomes melty! 

Store these scones in an airtight container on the counter for up to 3 days. 

Gluten Free Scones

I’ve made these scones with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Tips

  • Use cold butter & cut the butter in with your fingers or pastry cutter
  • Mix the dough gently – over mixing can lead to dense scones
  • Use a ruler to measure an 7-8 inch disc 
  • Refrigerate scones for 20 minutes before baking

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Chocolate Chip Scones

Chocolate Chip Scones

Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Flaky, tender, bakery style chocolate chip scones are easy to make at home! These buttermilk scones are fluffy, bursting with chocolate chips and ready in 1 hour. 

Ingredients

  • 2 & 1/4 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick (1/2 cup) cold unsalted butter, diced
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chocolate chunks

Instructions

  1. In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
  2. Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Add 1/2 cup chocolate chips, gently folding them in to incorporate. 
  3. Sprinkle 2 tbsp of flour on your work surface. Gently knead the dough, picking up the flour on your surface. The dough will still be sticky on the inside, but the outside should be more manageable. 
  4. Form the dough into a 7-8 inch disc that is about 1 inch tall. Press the remaining 1/4 cup chocolate chips or chunks on the outside of the dough. Use a knife to cut the scones into 8 equal wedges.
  5. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat. 
  6. Refrigerate the scones for 20 minutes. The last 5 minutes, preheat the oven to 375º F. 
  7. Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired.
  8. Bake for 19-22 minutes or until the scones are lightly golden. Allow the scones to cool slightly, then serve.

Notes

The buttermilk can be replaced with heavy cream if you have that on hand. I do not recommend subbing milk, it will not produce the same texture. 

I’ve made these scones with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.