Buttermilk Chocolate Chip Scones

A freshly baked chocolate chip scone sits on a parchment-lined baking sheet, surrounded by other golden brown chocolate chip scones with crispy edges and gooey, melted chips.

4.74 from 15 ratings

Buttermilk Chocolate Chip 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!

Prep Time10

Cook Time25

Additional Time30

Total Time30

Course: Breakfast

Cuisine: American

Keyword: buttermilk in scones, buttermilk scones, chocolate chip scone recipe, chocolate chip scones

Servings: scones

Author: Beth

Equipment

Ingredients

2 ¼ cups (270g) all purpose flour
½ cup (99g) granulated sugar
1 Tbsp baking powder
½ tsp salt
½ cup (113g) cold unsalted butter cubed
½ cup (118ml) buttermilk
1 tsp vanilla extract
1 large egg
1 cup (170g) 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.
2 1/4 cups (270g) all purpose flour, 1/2 cup (99g) granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt, ½ cup (113g) cold unsalted butter
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.
1/2 cup (118ml) buttermilk, 1 tsp vanilla extract, 1 large egg, 1 cup (170g) mini semi-sweet 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.

Video

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