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.
500gself-raising flour sieved, plus extra for dusting
140gbutter unsalted fridge cold cut into small cubes
50gSoft brown sugar Caster sugar is fineCaster sugar is fine
110gMilk chocolate drops
110gWhite chocolate drops
300mlbuttermilk
40mlwhole milk
1teaspoonVanilla 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.
Notes
Scones are always best served on the day they are made but will freeze well. Bring back to room temperature and bake for a couple of minutes before serving.