{"id":19624,"date":"2022-05-09T19:57:05","date_gmt":"2022-05-09T14:27:05","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=19624"},"modified":"2024-09-15T04:21:40","modified_gmt":"2024-09-14T22:51:40","slug":"chocolate-chip-buttermilk-scones","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-chip-buttermilk-scones\/","title":{"rendered":"Chocolate Chip Buttermilk Scones"},"content":{"rendered":"\n

Buttery, tender, and flaky, these chocolate chip buttermilk scones<\/strong> are a perfect cozy bake that feels special but is so simple to make! <\/p>\n\n\n\n

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With all the earmarks of a classic scone, they melt in your mouth. Wonderfully light and so, so moist, it\u2019s the delicate magic of buttermilk at work. Each bite has chocolatey hints playing hide and seek in golden layers.\u00a0<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

These chocolate chip scones are beautifully golden with perfectly crisp edges and flaky centers. Buttermilk gives them that dreamy light texture that keeps you reaching for just one more.<\/p>\n\n\n\n

Pockets of melty chocolate make them totally irresistible! <\/p>\n\n\n\n

They are perfect for a special breakfast or a cozy afternoon treat with a cup of tea or coffee. I love them with a tall glass of Vietnamese iced coffee<\/a> or a strawberry matcha latte<\/a>!<\/p>\n\n\n\n

They are so easy to make and use simple pantry ingredients.<\/p>\n\n\n\n

Make a big batch and freeze for those busy days! Just pop them in the oven for a few minutes and enjoy!<\/p>\n<\/div><\/div>\n\n\n\n

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<\/a>Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I've used all-purpose flour in this recipe. It gives a wonderful, soft, and tender result. But you can use wholewheat flour too, like I did for my cherry almond scones<\/a>.<\/p>\n\n\n\n

Sugar:<\/strong> White granulated sugar works well, though you can use raw or cane sugar as well.\u00a0<\/p>\n\n\n\n

Buttermilk:<\/strong> For an incredibly light and fluffy texture! You can use store-bought or homemade. You can easily swap with regular cream or full-fat milk. <\/p>\n\n\n\n

Chocolate:<\/strong> Chocolate is the star of these scones, so good-quality dark chocolate is the ideal option. Since I lean towards very lightly sweetened treats as opposed to cloyingly so, my scones had 70%. But if all you have is 55%, 50%, or any other, use that. Just about any good baking chocolate will work here.<\/p>\n\n\n\n

Other add-ins: Raisins and dates are two alternates you can whisk in with your eyes closed. Or just leave the buttermilk scones plain and enjoy them with a pat of butter or strawberry jam, or cherry jam.\u00a0They are so delicious with a smear of cream cheese<\/a>, too!<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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<\/a>How To Make Chocolate Chip Buttermilk Scones\u00a0<\/h2>\n\n\n\n
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Step 1:<\/strong> Combine the milk and vinegar in a small bowl and set it aside for 5 minutes.<\/p>\n\n\n\n

Step 2:<\/strong>  In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until no lumps remain.<\/p>\n\n\n\n

Step 3:<\/strong> Add cubes of chilled butter and rub and crush them into the dry ingredients with either 2 forks, a pastry cutter, or your fingertips. This is called cutting the butter. Do this repeatedly till the mixture resembles bread crumbs.<\/p>\n<\/div>\n\n\n\n

\"Steps<\/figure>\n\n\n\n
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Step 4:<\/strong> By now, the buttermilk will be ready. Form a well in your dry ingredients and pour it in. With a fork, and using a circular motion, mix everything till you have a shaggy dough.  <\/p>\n\n\n\n

Step 5:<\/strong> Once it is combined, turn the dough out onto a lightly floured surface.<\/p>\n\n\n\n

Step 6:<\/strong> Quickly and gently bring the dough together with your hands. It\u2019ll take no more than a couple of minutes, and you won\u2019t need to knead it. <\/p>\n\n\n\n

Step 7:<\/strong> Flatten the dough with your hands and then sprinkle chocolate chips across the surface. Press them down so they are embedded in. <\/p>\n\n\n\n

Step 8:<\/strong> With your pastry cutter, divide the dough into two. Then place one layer over the other with the side studded with chocolate facing upwards. <\/p>\n\n\n\n

Step 9:<\/strong> Press the layers so they flatten a bit and stick to each other. Cut them in half once more and place one over the other. Press and then cut again. Essentially, you repeat the press-cut-place process 3 to 4 times till all your chocolate chips are uniformly distributed in the dough.<\/p>\n\n\n\n

Step 10:<\/strong> Dust a little flour on the dough and then flatten it into an 8-inch sheet about 2.5 inches thick. You can use a rolling pin, but scone dough is so soft that you won\u2019t need one. <\/p>\n\n\n\n

Step 11:<\/strong> Dip your cookie cutter in loose flour (so it doesn\u2019t stick to the dough) and cut scones in the shape you prefer. I went with a round cookie cutter.\u00a0<\/p>\n\n\n\n

Step 12:<\/strong> Gently recombine any leftover dough. Roll it and cut out scones again. Repeat till no dough is left. <\/p>\n\n\n\n

Step 13:<\/strong> Brush the scones with egg wash (1 egg beaten in a teaspoon of water).\u00a0<\/p>\n\n\n\n

Optional Step:<\/strong> Sprinkle granulated sugar on top for some amazing crunch.<\/p>\n<\/div>\n\n\n\n

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\"ready<\/figure>\n<\/div>\n\n\n\n
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\"Baked<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Final step:<\/strong> Bake until risen and golden, about 19 minutes for me. Let them cool on the tray for 5 minutes, then transfer to a wire rack. <\/p>\n<\/div><\/div>\n\n\n\n

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<\/a>Top Tips<\/h2>\n\n\n\n