Plate with three chocolate chip scones.
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5 from 8 votes

Chocolate Chip Scones

The perfect Chocolate Chip Scones - Tender and buttery, studded with chocolate chips and topped with a vanilla glaze. 
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12
Calories 299kcal
Author Allison - Celebrating Sweets

Ingredients

Scones

  • ½ cup buttermilk
  • 1 large egg
  • 2 cups all purpose flour
  • cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter cut into 20 pieces
  • 1 cup chocolate chips
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coarse/sparkling sugar

Vanilla Glaze (optional)

  • ¾ cup powdered sugar
  • 1 tablespoon cream or half and half
  • Splash of vanilla extract or ¼ teaspoon vanilla bean paste

Instructions

Scones:

  • Preheat oven to 425°F, with a rack in the upper-middle position. Line a baking sheet with parchment paper.
  • In a small bowl whisk buttermilk and egg. Set aside.
  • In a large bowl, combine flour, sugar, baking powder and salt. Scatter butter pieces over the flour. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it quickly into small pieces. Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine). Stir in the chocolate chips.
  • Reserve 1 tablespoon of the buttermilk-egg mixture (this will be for brushing the top of the scones), pour the remaining buttermilk mixture into the flour, along with the vanilla extract. Use a rubber spatula or wooden spoon to stir the dough until it starts to come together. Once it’s almost all the way combined, dump the dough onto a floured work surface and knead it a couple of times until it comes together. Pat the dough into a ¾ inch thick circle or rectangle. Cut into desired shapes (I made 12 triangles).
  • Place the scones on the baking sheet. Brush the tops with the reserved buttermilk, sprinkle with coarse sugar.
  • Bake for 11-14 minutes, until the bottoms are beginning to brown and the tops are light golden brown. Place the baking sheet on a wire rack to cool.

Glaze:

  • Whisk ingredients in a small bowl until combined. Adjust the consistency by adding a little more powdered sugar (to thicken) or cream (to thin). Drizzle over the slightly cooled scones.

Nutrition

Calories: 299kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 137mg | Potassium: 154mg | Fiber: 1g | Sugar: 27g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.4mg