Chocolate Chip Scones
Tender chocolate chip scones made with rich cocoa, buttermilk, and a hint of lemon zest, then topped with turbinado sugar for a golden crunch—perfect for breakfast or brunch.
Servings
Ingredients
- 1 ¾ cups plus 3 tablespoons unbleached all-purpose flour
- 1 tablespoon Dutch-process cocoa powder
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons ¾ stick unsalted butter , chilled and diced
- 1 teaspoon finely grated lemon zest packed
- ¾ cup miniature semisweet chocolate chips
- ¾ cup buttermilk well-chilled
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk for brushing
- 2 tablespoons turbinado sugar for topping
Instructions
Preheat the Oven and Prepare the Baking Sheet
- Begin by preheating the oven to 400°F (200°C). Line a standard baking sheet with parchment paper and set it aside.
Combine the Dry Ingredients
- In a food processor fitted with the metal blade, combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Pulse the mixture approximately six times to ensure the ingredients are well blended.
Incorporate the Butter and Lemon Zest
- Scatter the cold, diced butter evenly over the dry mixture, then add the grated lemon zest. Secure the lid and pulse the processor about 12 times, or until the texture resembles coarse crumbs with small visible pieces of butter.
Whisk the Wet Ingredients
- In a small mixing bowl, whisk together the buttermilk, egg yolk, and vanilla extract until smooth and fully combined.
Form the Dough
- Transfer the flour mixture to a large mixing bowl. Stir in the miniature chocolate chips. Gradually pour in the buttermilk mixture, stirring just until the dough comes together. Avoid overmixing.
Shape the Dough and Slice
- Lightly flour a clean surface and turn out the dough. Gently shape it into a flat, 8-inch round. Using a sharp knife or pizza cutter, slice the circle into 8 equal wedges.
Prepare for Baking
- Arrange the scones on the prepared baking sheet, leaving space between each. Brush the tops lightly with milk and sprinkle with turbinado sugar for a crisp, golden finish.
Bake and Cool
- Bake in the preheated oven for 18 to 20 minutes, or until the tops appear firm and crusty. Transfer the baked scones to a wire rack and allow them to cool for at least 5 minutes before serving.
Notes
To make these chocolate chip scones gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Be sure to mix the dough gently, as gluten-free flours can become tough if overworked. Baking time may need 1–2 extra minutes; monitor closely for doneness.