These Easy Chocolate Chip Scones are the kind of homemade treat that makes an ordinary morning feel a little more special. They are lightly sweet, buttery, tender in the middle, and packed with chocolate chips in every bite. The outside develops a delicate golden crust while the center stays soft and fluffy. They are simple enough for a weekend breakfast but also work beautifully with coffee or tea as an afternoon snack.
What makes these scones especially easy is that there is no complicated technique involved. The dough comes together with basic ingredients, and once it is shaped into a round and cut into wedges, it goes straight into the oven. Cold butter is the key to getting that pleasant, flaky texture, while buttermilk keeps the finished scones tender.
What You Can Do Better
The biggest difference between good scones and great scones is how you handle the dough. Keep the butter cold and avoid mixing or kneading more than necessary. The dough should come together without being worked until completely smooth. A few small pieces of cold butter throughout the dough are actually helpful because they melt during baking and create a lighter texture.
You can also make these scones your own. Semi-sweet chocolate chips give them a balanced flavor, but milk chocolate makes them sweeter and creamier, while dark chocolate gives them a richer taste. If you want a slightly more rustic scone, use a little extra whole wheat flour, or sprinkle a small amount of coarse sugar over the top before baking.
Ingredients
| Ingredient | Amount |
|---|---|
| Buttermilk | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Vanilla extract | 2 teaspoons |
| Large egg | 1 |
| All-purpose flour | 1 cup |
| Whole wheat flour | 1 cup |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Cold unsalted butter | 3 tablespoons |
| Semi-sweet chocolate chips | 1/2 cup |
| Egg white | 1 |
| Granulated sugar for topping | 1 tablespoon |
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How to Make Easy Chocolate Chip Scones
1. Prepare the wet ingredients
In a medium bowl, whisk together the buttermilk, 1/4 cup sugar, vanilla extract, and egg until evenly combined. Set the mixture aside while you prepare the dry ingredients.
2. Mix the dry ingredients
Add the all-purpose flour, whole wheat flour, baking powder, and salt to a large mixing bowl. Whisk everything together so the baking powder and salt are distributed evenly throughout the flour.
3. Cut in the cold butter
Add the chilled butter to the flour mixture. Use a pastry cutter, pastry blender, or two knives to work the butter into the flour until the mixture resembles coarse crumbs. Do not completely blend the butter into the flour; small pieces are what help create a tender, flaky texture.
4. Add the chocolate chips
Fold the chocolate chips into the flour mixture. Make sure they are spread throughout rather than sitting in one area of the dough.
5. Bring the dough together
Pour the buttermilk mixture into the dry ingredients. Stir gently until everything is just combined. The dough will be somewhat sticky, so resist the temptation to keep mixing it until smooth.
6. Shape the scone dough
Lightly flour your work surface and transfer the dough onto it. Knead the dough gently about four times, just enough to bring it together. Place it on a greased or parchment-lined baking sheet and shape it into a circle about 9 inches wide and roughly 3/4 inch thick.
7. Cut into wedges
Using a pizza cutter or sharp knife, divide the dough into 12 wedges. You can leave the wedges together while baking or separate them slightly if you prefer more golden edges.
8. Add the topping
Brush the top of the dough lightly with egg white, then sprinkle the remaining tablespoon of sugar evenly over the surface. This gives the scones a lightly crisp, golden top as they bake.
9. Bake
Preheat the oven to 375°F (190°C). Bake the scones for about 18 to 22 minutes, or until the tops are lightly golden and the centers are cooked through. Let them cool for a few minutes before serving.
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How to Store Chocolate Chip Scones
These scones are best when they are fresh, especially while they are still slightly warm. If you have leftovers, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in a sealed container for up to 5 days.
Chocolate chip scones can also be frozen. Allow baked scones to cool completely, then place them in a freezer-safe bag or container and freeze for up to 3 months. You can thaw them at room temperature and warm them briefly in the oven before serving.
Can You Freeze Scone Dough?
Yes. Freezing the shaped dough is a convenient option when you want freshly baked scones later. Cut the dough into wedges, place the pieces on a baking sheet, and freeze until firm. Transfer the frozen wedges to a freezer-safe container or bag. When you are ready to bake, place them on a lined baking sheet and bake from frozen, adding a few extra minutes to the baking time if needed.
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Easy Buttermilk Substitute
If you do not have buttermilk, you can make a quick substitute with regular milk and white vinegar. Add 1 tablespoon of white vinegar to a measuring cup, then add enough milk to reach the 1-cup mark. Let it sit for about 5 minutes before using. For this recipe, measure out 3/4 cup of the mixture.
Tips for the Best Chocolate Chip Scones
- Keep the butter cold. Soft butter can make the scones heavier and less flaky.
- Do not overwork the dough. Mix and knead only until the ingredients come together.
- Use fresh baking powder for the best rise and texture.
- Lightly flour your work surface because the dough will be sticky.
- Chill the shaped dough for about 10 minutes before baking if your kitchen is warm.
- Do not overbake the scones. Take them out once the tops are lightly golden and the centers are set.
- Try dark, milk, or mini chocolate chips if you want to change the flavor or texture.
What to Serve with Chocolate Chip Scones
These scones are delicious on their own, but they are even better with a hot cup of coffee, tea, or milk. For breakfast or brunch, serve them alongside fresh berries, yogurt, scrambled eggs, or your favorite breakfast spread. A little butter or fruit jam can also be added if you prefer a richer or sweeter bite.
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Recipe Information
| Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 18–22 minutes |
| Total Time | About 35 minutes |
| Servings | 12 scones |
| Course | Breakfast, Snack, Dessert |
| Cuisine | American |
| Difficulty | Easy |
Nutritional Information
The following nutrition is an approximate estimate for one scone and can vary depending on the exact ingredients and brands used.
| Nutrient | Amount Per Scone |
|---|---|
| Calories | 173 kcal |
| Carbohydrates | 27 g |
| Protein | 4 g |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 11 g |
| Cholesterol | 24 mg |
| Sodium | 259 mg |
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Frequently Asked Questions
Why are my scones hard instead of soft?
The most common reason is overworking the dough or using butter that is too warm. Handle the dough as little as possible and keep the butter chilled.
Can I use only all-purpose flour?
Yes. The recipe uses a combination of all-purpose and whole wheat flour, but you can replace the whole wheat flour with an equal amount of all-purpose flour for a softer, more traditional texture.
Can I use milk instead of buttermilk?
You can, although buttermilk adds tenderness and works with the baking powder to help the scones rise. A quick milk-and-vinegar substitute works well when you do not have buttermilk available.
Can I use different chocolate chips?
Absolutely. Semi-sweet chocolate chips are a good middle ground, but milk chocolate, dark chocolate, or mini chocolate chips can all be used.
How do I know when the scones are done?
The tops should look lightly golden, and the center should no longer appear wet or doughy. Avoid leaving them in the oven too long because overbaking can make them dry.
