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.
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. Add 1/2 cup chocolate chips, gently folding them in to incorporate.
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.
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.
Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat.
Refrigerate the scones for 20 minutes. The last 5 minutes, preheat the oven to 375º F.
Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add coarse sanding sugar if desired.
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.