Chocolate Chip Scones pack all the delicious flavors of a chocolate chip cookie into a tall, buttery, flaky scone. This super simple recipe is ready in just 40 minutes and is perfect for breakfast, brunch, or dessert!
1 10-ouncebag (283 grams) mini semisweet chocolate chips1
1 ½sticks (170 grams) unsalted butter, cold and cubed (keep chilled until added to dry mixture)
1cup(237 grams) buttermilk, cold
2large eggs, divided
2teaspoonsvanilla extract
Coarse sugar, optional for topping
Instructions
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don't over-mix.
Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently ‘kneads’ the dough, making it cohesive without overmixing. Gently press dough into a 1 ½-inch tall round. Divide into 2 equal parts.
Using a bench scraper or knife, cut each part into 6 wedges and place on your prepared baking pans. Space them out about 2 inches apart. If you notice the dough becoming warm at any point, place in the freezer for 10-20 minutes before continuing.
MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.2
The scones are best served warm or within a few hours of baking. Once cooled, store at room temperature in an airtight container for up to 3 days.
Notes
1. The Chocolate Chips: Feel free to use regular-sized chocolate chips - just note that larger chocolate pieces will make the scones crunchier and impact their light, tender texture. Reduce amount of chips used to 1 cup (170 grams).2. Serving: Allow Chocolate Chip Scones to sit for 30-60 minutes after baking. The chocolate chips will still be gooey, but this helps the chocolate chip cookie flavor develop. Additional Topping Ideas:
Melted chocolate drizzled on top
Dipped or drizzled in vanilla glaze after baking (skip the coarse sugar)
Vanilla glaze: 1 cup (125 grams) powdered sugar, 2-3 tablespoons milk or heavy cream, ½ teaspoon vanilla bean paste (or vanilla extract), pinch of salt. Whisk to combine.