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Chocolate Chip Scones

Chocolate Chip Scones

Sweet and flaky, these Chocolate Chip Scones are bang-on, slathered in creamy butter, strawberry jam and, dare we say, a dollop of clotted cream.

Bite Me Bit

“It’s the face powder that gets a man interested, but it’s the baking powder that keeps him home.”

– Gene Hackman in Bonnie and Clyde


Chocolate Chip Scones

3 1/4 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground cinnamon
3/4 cup cold butter, cut into small cubes
1 1/2 cups semi-sweet chocolate chips
1 cup buttermilk
1/4 tsp vanilla extract

Sugar Topping

2 tbsp melted butter
2 tbsp sugar


1) Preheat oven to 425°F. Line a baking sheet with parchment paper.

2) In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in butter using a pastry blender or rubbing between fingers, until mixture resembles coarse meal. Stir in chocolate chips. Add buttermilk and vanilla, stirring just until moistened.

3) Turn dough onto a lightly floured surface and knead briefly, 5 or 6 times, to gather into a large ball. Do not overwork the ball or the result will be tough scones. Divide the ball of dough in half and gently pat each into 8-inch flat rounds. Brush the top of each with melted butter and sprinkle with sugar.

4) Using a sharp knife, cut each circle into 6 even triangles and place on prepared baking sheet, about 1 inch apart. Bake 16-18 minutes until tops are golden.

Yield: 12 large scones

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