Get your chocolate fix by making these Chocolate Chip Scones with buttermilk. An easy to follow recipe with step by step instructions. Go easy on the chocolate chips if you wish or mix and match with dark and milk chocolate. They taste great on their own or spread with butter while still warm.
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Why you will like this recipe.
Most of my scone recipes are adapted from this Master Scone Recipe for simple sweet scones. The step by step instructions are easy to follow and will be a favourite when served at any afternoon tea. It's different from the traditional Sweet Scones often served with Clotted cream and jam. You can double up the quantities, making around 24 smaller scones, by using a smaller cookie cutter.
Notes about the Ingredients
You will find a full list of ingredients and quantities in the recipe card at the bottom of this post. If you want to skip the step by step instructions, click the 'Jump to Recipe Card' at the top of this post.
- Self-raising flour - This contains a raising agent needed to help the scones rise. Plus extra for dusting the top before baking.
- Butter unsalted - Margerine is fine
- Soft brown sugar - Brown sugar has a nice slightly toffee taste but caster sugar is fine
- Milk chocolate drops - Dark chocolate is also fine
- White chocolate drops - use a mix of dark and milk chocolate if you can't get hold of white chocolate drops.
- Buttermilk - This helps make the scones soft and moist and works with the raising agent in the flour to help them rise.
- Whole milk - More buttermilk is fine if you have plenty left over.
- Vanilla Extract - Shop bought or Homemade Vanilla Extract
How to Make Chocolate Chip Scones with Buttermilk: Step by Step
Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour or lined with baking parchment.
Place the sieved flour and butter into a large bowl. Using your fingertips, rub the cubes of butter with the flour until the whole mixture resembles fine breadcrumbs. A food processor will help speed up the process and give you a fine crumb mix. Add the sugar and chocolate chips and give everything a good mix.
Make a well in the centre. Pour in the buttermilk, three quarters of the whole milk and vanilla extract. Using a cutlery knife or fork, quickly stir the crumbs until the dough starts to come together. Add the remaining whole milk if the dough is looking too dry and there is an excessive number of crumbs in the bottom of your bowl.
Using your hands, and without overworking the dough, bring everything together. You should have a dough that is soft and spongy but not too sticky.
Place the dough on a lightly floured surface and roll out to an even thickness of no more than 2.5cm. You may need to adjust the baking times depending on how thick your scones are.
Using a large plain sided, non rippled, scone cutter measuring 6-7cm across dipped in flour, cut as many scones as you can out of the dough. Using a small scone cutter will produce more scones and reduce the baking time.
Place each cut scone on the prepared baking sheet. Carefully bring the dough bits back together again before cutting out more scones. Sprinkle with a light dusting of flour. Alternatively, you can brush the tops with beaten egg or milk for a more golden finish.
Bake on the middle shelf in the oven for 15 minutes, or until the scones are baked, with a golden finish to the top and bottom.
Transfer to a wire rack and allow them to cool a little before serving. If needed brush away any unsightly chocolate chips that may have overcooked. Eat, freshly buttered while still slightly warm.
More Easy Scone Recipes
- Master Scone Recipe - Use this recipe as a base for all your scone recipes. Easy to mix and match ingredients.
- Treacle and Ginger Scones - Popular around Bonfire night
- Cheese and Herb Scones - Ideal for Lunch time.
- Buttermilk and Honey Scones - Great served with butter and slices of banana.
- Blueberry and Lemon Scones - See the blueberry juice ooze out
- Easy Vanilla Buttermilk Scones - A round of scones.
- Lemon Glazed Blueberry Scones - Cut into a round then slice individually.
Chocolate Chip Scones with Buttermilk
INGREDIENTS
- 500 g self-raising flour sieved, plus extra for dusting
- 140 g butter unsalted fridge cold cut into small cubes
- 50 g Soft brown sugar Caster sugar is fine Caster sugar is fine
- 110 g Milk chocolate drops
- 110 g White chocolate drops
- 300 ml buttermilk
- 40 ml whole milk
- 1 teaspoon Vanilla Extract
Instructions
- Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour or lined with baking parchment.
- Place the sieved flour and butter into a large bowl. Using your fingertips, rub the cubes of butter with the flour until the whole mixture resembles fine breadcrumbs. Add the sugar and chocolate chips and give everything a good mix.
- Make a well in the centre. Pour in the buttermilk, three quarter of the whole milk and vanilla extract. Using a cutlery knife or fork, quickly stir the crumbs until the dough starts to come together. Add the remaining whole milk if the dough is looking too dry and there is an excessive number of crumbs in the bottom of your bowl.
- Using your hands, and without overworking the dough, bring everything together. You should have a dough that is soft and spongy but not too sticky.
- Place the dough on a lightly floured surface and roll out to an even thickness no more than 2.5cm. You may need to adjust the baking times depending on how thick your scones are.
- Using a large plain sided, non rippled, scone cutter measuring 6-7cm across dipped in flour, cut as many scones as you can out of the dough. Using a small scone cutter will produce more scones and reduce the baking time.
- Place each cut scone on the prepared baking sheet.
- Carefully bring the dough bits back together again before cutting out more scones.
- Sprinkle with a light dusting of flour. Alternatively, you can brush the tops with beaten egg or milk for a more golden finish.
- Bake on the middle shelf in the oven for 15 minute, or until the scones are baked, with a golden finish to the top and bottom.
- Transfer to a wire rack and allow them to cool a little before serving. If needed brush away any unsightly chocolate chips that may have over cooked. Eat, freshly buttered while still slightly warm.
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