Chocolate Chip Scones

If you live in Utah, you probably think of scones as being fried dough. I didn’t know about baked scones until I was older. Growing up, my mom made “Utah scones”. It was just bread dough, flattened into a little pancake and fried in vegetable oil. We either ate them with chili or topped with butter, honey and powdered sugar. Just the thought of that give me heartburn. These chocolate chip scones couldn’t be more different than the scones of my childhood. These are much like the buttermilk biscuits I make regularly. With these scones, are add sugar and a whisked egg. These scones are rich, tender and perfect for a breakfast treat.

You probably have all the ingredients for these chocolate chip scones in your kitchen right now. If you aren’t in the habit of buying buttermilk regularly, I highly recommend you start now. Buttermilk is very inexpensive and it makes any baked good gooder. Switch out the milk in cornbread for buttermilk. Add buttermilk to your waffles. Use it in your dutch baby pancakes. If it does go bad before you use it all, don’t be too sad. It is very inexpensive to just buy more.

How to make chocolate chip scones

1. First combine all the dry ingredients: flour, sugar, baking powder and salt. I like to use a whisk to get them really combined.
2. Next add the butter. It needs to be cold. To work butter into dry ingredients, some people grate it on a box grater. Instead of that, I slice the stick of butter nice and thin and then use a pastry cutter to work it in. The key is cold butter to start with. Save the softened butter for cookies.
3. Once you have the butter worked into the dry ingredients, combine the wet ingredients. You are going to whisk together buttermilk, one egg and vanilla extract. I don’t add eggs to my buttermilk biscuits. But I do to these scones. I like the texture if gives the scones.
4. Once those wet ingredients are whisked, we add them to the flour mixture. Also add the mini chocolate chips at this point. We stir everything together with a wooden spoon until it comes together into a loose, dryish dough.
5. Pour the whole thing out on the counter and then shape it into a ball. If it is too wet, sprinkle on a little flour. Flatten the whole ball into an 8 inch circle. Carefully transfer that onto a baking sheet sprayed with non-stick spray. Now cut the circle into 8 wedges, sort of wiggling the knife in between each scone, created a little bit of space.
6. Now it is time to bake off these tasty chocolate chip scones. We get them nice and golden. Once they are baked, we want them to cool completely before drizzling on the glaze. If you do it while the scones are still warm, the glaze just melts and that is no fun.
7. You can either eat all the scones now or save them for breakfast over the next couple days.

Chocolate Chip Scones

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• Author: Whitney Ingram
• Total Time: 33 minutes
• Yield: 8 scones 1x

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Description

These chocolate chip scones are crusty & crisp on the outside & tender & moist on the inside. They are the perfect companion to a cup of tea.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into thin slices
• 1/2 cup cold buttermilk
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/3 cup mini chocolate chips
• 2 tablespoons turbinado sugar
• 1/2 cup powdered sugar
• 1 tablespoon milk

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Instructions

1. Set oven to 400 degrees F. Spray a baking sheet with non-stick spray and set aside.
2. In a large bowl, add flour, sugar, baking powder and salt. Whisk to combine. Add slices of cold butter and mix into the flour with a pastry cutter until the butter is like small pebbles.
3. In a liquid measuring up, add buttermilk, egg and vanilla extract. Whisk well to combine and add to dry ingredients. Mix with a wooden spoon until combined. Dump the whole mixture onto the counter and gently knead the dough into a ball. Flatten the dough into an 8-inch disc and transfer to the prepared baking sheet.
4. Cut the disc into 8 wedges. Wiggle the knife in between each wedge, creating a little space for the scone to expand as it bakes. Sprinkle the tops with the turbinado sugar.
5. Bake scones for 20-23 minutes, until the tops are golden brown. Cool completely.
6. In a small bowl, combine powdered sugar and milk. Whisk until smooth and drizzle over cooled scones.
7. Enjoy immediately or store in an air-tight container in the fridge for up to 5 days.

• Prep Time: 10
• Cook Time: 23
• Category: breakfast
• Method: baking

Keywords: scones, breakfast, chocolate chips