There’s nothing better for breakfast or dessert than a Chocolate Chip Scone, especially if you have a sweet tooth. Scones are one of my favorite treats to eat, but, unfortunately, many scone recipes turn out dry, crumbly biscuits that don’t have much flavor.
This chocolate chip scone recipe is not only easy to make, but it turns out the best scones you’ve ever eaten, moist and flavorful, even without heavy cream.
I first tasted these scones after my husband and I joined our church’s Young Families ministry group. The coordinator brought these scones to every meeting, and after eating them over three or four meetings, I finally asked her for the recipe so that I could make them at home.
This recipe is adapted from the book Knead It, Punch It, Bake It! by Judith and Evan Jones (affiliate link). Their recipe calls for cooking them on a griddle, but I just bake them in the oven and get great results.
The thing I like most about these scones (other than the chocolate chips!) is how moist they are! They also come together very quickly, especially if you are using a food processor.
Chocolate Chip Scones
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 8 tablespoons 1 stick cold, unsalted butter
- 2/3 cup buttermilk or substitute 2/3 cup skim milk with 2 teaspoons plain vinegar added, let this sit for about 10 minutes before using
- 3/4 cup chocolate chips mini chips are easier to work into the dough, but regular sized work just fine
- Measure out dry ingredients and place them in the bowl of your food processor and pulse the machine a few times to mix everything together.
- Cut the butter into small pieces and place it on top of the flour mixture. Pulse the machine about 10 times, then check to see how the dough looks...there should be small pieces of butter (a little smaller than pea size) spread evenly throughout the flour.
- Next, turn the machine back on and pour the buttermilk through the feed tube while the machine is on. Stop the machine when the dough has gathered together into a big ball.
- Turn the dough out onto a floured surface and pour the chocolate chips over the ball of dough. Slowly knead the chips into the dough, about 4 turns, until they are evenly incorporated. Pat the dough into a large circle, about 1/2 inch thick, and cut into 8 wedges.
- Bake on an ungreased cookie sheet at 325 degrees for 15-20 minutes.
Enjoy these beauties with a nice cup of coffee or tea. Let me know if you have a chance to try them out…I hope you all love them as much as we do!