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Chocolate Chip Scones Recipe

Chocolate Chip Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, your fingertips, or two knives. (The mixture should look like coarse crumbs.) Stir in the chocolate chips and dried cherries.

In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk or flour if needed to make a soft dough).

Transfer to a lightly floured surface and pat the dough into a  7 inch (18 cm) round. Cut the circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little milk or cream.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool. The scones are best the day they are made. But they can be covered and stored for a few days at room temperature, or they can be frozen for about one month.

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Chocolate Chip Scones Recipe:

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 1/4 teaspoon (5 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) fine kosher salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/2 cup (85 grams) semi sweet, bittersweet, or milk chocolate chips

1/2 cup (75 grams) dried cherries or cranberries

1 teaspoon (4 grams) pure vanilla extract

2/3 - 3/4 cup (160 - 180 ml/grams) cold buttermilk