Welcome to the delightful world of baking with these scrumptious Chocolate Chip Scones! Perfect for breakfast or a cozy afternoon snack, they’re packed with chocolatey goodness and are so easy to make. Let’s dive in!
Tips to Perfect Scones
Make sure your butter is cold and cubed; this will give your scones that lovely flaky texture. And remember, less mixing is more when it comes to combining the dough!
Why You’ll Love These
These scones are not only delicious but also versatile. You can enjoy them fresh out of the oven or save them for later. Trust me, you’ll love it!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Oven and Pans:
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Step 1- Preheat the Oven: Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
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Step 2- Mix Dry Ingredients: In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
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Step 3- Cut in Butter: Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
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Step 4- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
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Step 5- Combine Mixtures: Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don't over-mix.
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Step 6- Shape the Dough: 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.
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Step 7- Cut and Arrange: 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.
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Step 8- Make Ahead Option: 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.
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Step 9- Prep for Baking: In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
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Step 10- Bake: Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.
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Step 11- Store: 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.
Nutrition
- Calories: 320, Fat: 18g, Carbs: 38g, Protein: 4g
Cooking techniques
Cutting in butter is a key technique for achieving flaky scones. Remember to keep everything cold to maintain that texture!
Variations or substitutions
Feel free to swap the chocolate chips for dried fruit or nuts if you prefer a different flavor profile.
Storage tips
These scones can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them right after baking.
Notes
For a sweeter scone, consider adding more sugar or chocolate chips. Enjoy!
