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Chocolate Chip Scones

Course: Beginnings


  • 2 cups Unbleached all purpose flour
  • 1/3 cup + 2 tbsp Sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 6 tbsp (3/4 stick) Chilled unsalted butter diced
  • 3/4 cup Semisweet chocolate chips
  • 3/4 cup Chilled buttermilk
  • 1 large Egg yolk
  • 1 tsp Vanilla extract
  • Milk for glaze
  • Turbinado (Sugar in the Raw) for sprinkling


  • Butter and flour a baking sheet.
  • Sift 2 cups of flour, 1/3 cup sugar, baking powder, baking soda, and salt into a large bowl.
  • Add butter, rub in with fingertips until it is reduced to the size of rice grains. Mix in chocolate chips.
  • Whisk buttermilk, egg yolk, and vanilla in a small bowl to blend. Add mixture to dry ingredients; mix until dough comes together in moist clumps, and gather wet dough into a ball.
  • Press dough out on lightly floured surface to 8-inch round. Cut round into 6 wedges.
  • Transfer wedges to prepared baking sheet, spaced 1 inch apart.
  • Preheat oven to 400°.
  • Brush scones lightly with milk, sprinkle with remaining 2 tbsp sugar.
  • Bake until scones are crusty on top and tester inserted into center comes out clean, about 15-20 minutes. These are a soft scone. If you like a firmer scone, cover with foil at 10-15 minutes to keep from getting too brown and cook an additonal 5-10 minutes.
  • Serve warm with whipped or clotted cream.