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Make bakery-style chocolate chip scones easily at home! These buttermilk scones are tall and fluffy due to lamination, packed with chocolate chips, and ready in 1 hour. Learn our tips for taller scones at home!

chocolate chip scones arranged on brown parchment paper
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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, laminating the dough (aka folding) and freezing / refrigerating the dough before baking!

chocolate chip scones arranged on brown parchment paper

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 freeze the scones for 30 minutes before baking. 

Freezing scones before baking helps maintain their shape, prevents excessive spreading, and enhances the texture of the scone by keeping the butter cold. 

Scones are delicate and prone to spreading during baking. Freezing the dough helps to firm up the fat (the butter) in the dough which prevents excessive spreading and helps the scones retain their shape during baking. When these cold chunks of butter hit the heat of the oven, they create steam, which contributes to the flakiness and lightness of the scones.

When to Chill the Dough?: Cut the scones into wedges and separate on a baking sheet, then freeze. If adding coarse 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. 

chocolate chip scones on white plate with more scones and coffee in the background
ingredients needed to make chocolate chip scones

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. 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.
  1. 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. Gently stir in the chocolate chips.
  1. On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky. 
  2. Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times. 
  3. Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes. 
  1. Use a knife or pizza cutter to cut the scones into 8 equal wedges.
  2. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper. 
  3. Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F. 
  4. Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
  5. Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool. 

How To Make Tall, Flaky Scones

Lamination, which is the process of folding the dough, helps to create tall, flaky scones! 

Lamination works by sandwiching layers of butter between layers of dough. During baking, the butter melts and creates steam, which separates the layers of dough, resulting in a flaky texture. 

The process of laminating scones is actually very easy! Once the dough is mixed together, fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.

chocolate chip scones on white plate with more scones and coffee in the background

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. 

unbaked chocolate chip scones on parchment paper

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.

4 chocolate chip scones stacked on top of each other in a tower

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 
  • Freeze the scones for 30 minutes before baking

More Baked Goods

4.60 from 10 ratings

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Chocolate Chip Scones

By: Beth
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 30 minutes
Servings: 8 scones
Make bakery-style chocolate chip scones easily at home! These buttermilk scones are tall and fluffy due to lamination, packed with chocolate chips, and ready in 1 hour. Learn our tips for taller scones at home!

Ingredients

  • 2 ¼ cups all purpose flour, 270 grams
  • ½ cup granulated sugar, 99 grams
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup cold unsalted butter, cubed, 113 grams
  • ½ cup buttermilk, 118 ml
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup mini semi-sweet chocolate chips, or regular size chips!

Instructions 

  • 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.
  • 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. Gently stir in the chocolate chips.
  • On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
  • Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
  • Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
  • Use a knife or pizza cutter to cut the scones into 8 equal wedges.
  • Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
  • Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
  • Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
  • Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.

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.

Nutrition

Calories: 470kcal | Carbohydrates: 56g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 334mg | Potassium: 239mg | Fiber: 3g | Sugar: 24g | Vitamin A: 428IU | Calcium: 136mg | Iron: 4mg
Like this recipe? Rate and comment below!

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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14 Comments

  1. Hey!
    I’ve made this recipe before and it’s amazing! Unfortunately, I recently developed lactose intolerance as a side effect of a new med, so I’m wondering if anyone have tips on making this recipe dairy-free. Could I substitute lemon and coconut cream for the buttermilk?
    Thanks <3

    1. Hi Marianne! I haven’t tried substituting the buttermilk myself for dairy free alternatives, so I can’t offer accurate recommendations, sorry!

    1. Hi Amani! I haven’t tried this recipe with regular milk. Buttermilk adds moisture and fat to the scones to help make them flaky and tender!

  2. I made these for the first time yesterday and my scones have an unusual taste to them. Is the 1 TBSP of baking powder correct? I think that is what I am tasting.

    1. Hi Jennifer! 1 Tablespoon of baking powder is correct! It helps make them fluffy! Is your baking powder fresh?

  3. 5 stars
    This scones are very moist , easy to make. I didn’t have mini chocolate chip. So I add chunks of good milk chocolate 🍫. I frozen then 20 minutes. Bc i couldn’t wait to try it. Also have to add a little bit more of buttermilk!

  4. i followed all of the correct measurements, but the dough was very sticky and i needed a lot more than 1-2 tbsp to kneed the dough… is there any reason for this? 💓

    1. It’s hard because sticky is relative to each person. We don’t want to overload the dough will flour, otherwise they will turn out dry, but you want the dough to be workable!

  5. 5 stars
    These are SO GOOD. Even my 13y/o son was asking for more. Easy recipe. 10/10 would recommend these scones. Do not miss out on trying this recipe.