Oh yes!!! Another scone recipe!!! I just can’t help myself! I love making them, they are delicious and they freeze perfectly. These Chocolate Chip Scones are a favorite around my house… can you blame them? Warm gooey chocolate right out of the oven? Doesn’t get much better then that.
I’m telling ya, if I ever happen to hit the lottery I will be opening a lovely little scone, salad & coffee shop! My scones are hugely requested and always loved! One of my favorite things about cooking and baking is the enjoyment it brings to others. Its getting around the table with friends and a cup of coffee chatting about life and enjoying these Chocolate Chip Scones.
Maybe its the cooler weather but I have definitely been on a bit of a baking kick lately. These Chocolate Chip Scones are the same exact base recipe I use for all my scones. The only thing I change up is the variety and for these a classic good helping of milk chocolate chips. We really love these things… and they are truly perfect for any time of day. Breakfast, a special brunch, an afternoon snack or post dinner dessert.
- 2 cups flour
- ¼ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 egg
- ½ cup buttermilk
- 6 Tbsp cold butter, small dice
- 1 cup chocolate chips {throw in extra if you'd like of course}
- egg wash {lightly beaten egg with a splash of water}
- Preheat your oven to 400 degrees.
- Add the flour, sugar, baking powder and salt to a food processor with the dough blade. {you can also use a hand mixer}.
- Add in the cold butter and continue to mix until the butter becomes incorporated and the pieces are about the size of peas.
- Stir in the chocolate chips just to coat with the dry mixture.
- In a measuring cup mix together the buttermilk and egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.
- Pour the dough out onto a very lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a round about 1½ inches high.
- Cut into 6 even triangles. Place onto a parchment lined baking sheet and brush with some of the egg wash. Sprinkle a little extra sugar on top.
- Bake for approx 22-24 minutes or until lightly golden.
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These scones look scrumptious! I’ll be baking up a batch soon. Thank you for sharing your recipe.
Angela LeMoine
Oh thank you!! I hope you enjoy them too!