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Chocolate chip scones
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Chocolate Chip Scones

Course Breakfast
Keyword baking, bread, breakfast
Total Time 1 hour
Author thedishnextdoor
Cost $5

Ingredients

  • 3 ½ cups All-purpose flour
  • 1 Tbl. baking powder
  • ½ tsp. salt
  • 2 Tbl. brown sugar
  • 3 Tbl. granulated sugar
  • 7 Tbl. cold butter, cut into 7 slices
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 400℉ and line a baking sheet with parchment paper.
  • In a large bowl, mix together the flour, baking powder, salt, brown sugar, and granulated sugar.
  • Add in the cold butter. With a pastry blender or fork, cut it into the butter until they break into small pea sized pieces. Make sure to not overmix. You want there to be the small chunks of butter throughout the dough to help create those nice flaky layers.
  • Stir in the beaten eggs and buttermilk until a dough forms. Then carefully fold in the chocolate chips.
  • The mixture may be slightly crumbly and that's okay. Scrape the dough onto a flat surface and split it into 2 or 3 sections. If you want large scones, split the mixture in half. If you would like small scones, split the mixture into thirds.
  • with your hands, shape each section into 6-inch round disks (pictures shown above).
  • Carefully transfer the disks to the line baking sheet. Then with a sharp knife or pastry cutter, score each disk into 4 wedges.
  • Bake for 15-30 minutes or until golden brown. Remove from the oven and allow to cool for 10 minutes. Serve.

Notes

To store: Refrigerate in an airtight container or resealable bag for up to a week. 
To Freeze: After baking, cut the scones into individually slices and store in a freezer bag for up to 6 months