Chocolate Chip Scones
Tender, buttery chocolate chip scones with lightly crisp edges and a sparkling coarse-sugar topping. Batch yield: 10 triangular chocolate chip scones. One serving: 1 scone, approximately 73 g after baking and cooling. Allow approximately 87 minutes from starting to completely cooled scones. Prep time is 65 non-oven minutes: 20 minutes of active preparation and handling, 20 minutes of mandatory chilling, and 25 minutes of cooling. Preheat the oven during chilling, so preheating adds no separate time. Cook time is 22 minutes for one tray baked in a single batch. Appliances: Oven; Refrigerator. Equipment: 45 × 35 cm baking tray; Baking parchment; Digital kitchen scale; Measuring jug; Large mixing bowl; Small bowl; Whisk; Spatula; Sharp knife; Pastry brush; Wire cooling rack. Allergens: Contains wheat and milk. Chocolate chips may contain soy lecithin and additional milk ingredients; check the product label for soy and other allergen warnings. Nutrition is estimated per scone and varies with the chocolate used. Storage: Once completely cool, store airtight at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individually and freeze in an airtight container for up to 2 months. Thaw wrapped at room temperature for 1–2 hours. Best texture is on the day of baking.
65 min
Prep
22 min
Cook
10
Serves
305
Calories
Macros · per serving
4g protein
36g carbs
16g fat
Ingredients
For 10 servings
- 250 g Plain all-purpose flour
- 50 g Caster sugar
- 5 g Baking powder
- 1 g Baking soda
- 2 g Fine salt
- 113 g Unsalted butter, cold and diced
- 170 g Vegetarian dark chocolate chips, approximately 60% cocoa
- 195 ml Cultured buttermilk, cold
- 5 ml Vanilla extract
- 15 g Coarse demerara sugar
Instructions
- 1
Line a 45 × 35 cm baking tray with baking parchment and check that it fits your oven and refrigerator. Keep the butter and buttermilk cold; the butter should not be softened. Reserve 15 ml of the buttermilk in a small bowl for brushing.
- 2
Whisk the flour, caster sugar, baking powder, baking soda and salt together in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs, with some flattened pea-sized butter pieces remaining.
- 3
Stir in the chocolate chips. Mix the remaining 180 ml buttermilk with the vanilla in a measuring jug, then pour into the flour mixture. Fold with a spatula just until a shaggy, slightly sticky dough forms. Gently press any loose crumbs into the dough without kneading it smooth.
- 4
On the lined tray, divide the dough into two roughly equal portions, about 388 g each. Gently press each into a round approximately 15 cm across and 2.5 cm thick. Cut each round into 5 wedges, giving 10 scones of approximately 78 g before topping. Separate the wedges and arrange with at least 2 cm between them. Do not add extra flour.
- 5
Refrigerate the shaped scones for 20 minutes. Meanwhile, preheat the oven to 200°C conventional / 400°F, or 180°C fan / 350°F, with a shelf in the middle.
- 6
Brush the tops with all the reserved buttermilk and divide the coarse demerara sugar evenly over them. Bake the entire tray for approximately 22 minutes, checking from 20 minutes. The scones should be risen, golden on top and underneath, with set sides. A split in the centre should show baked crumb rather than wet dough; melted chocolate is normal.
- 7
Leave the scones on the tray for 5 minutes, then use a spatula to transfer them to a wire rack. Cool for a further 20 minutes, or until completely at room temperature, before packing for storage.
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