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Sweet Pea's Kitchen Cookbook

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Tender chocolate chip scones bursting with chunks of chocolate and a hint of lemon. My love affair with scones began after making blueberry scones a few summers ago. They were the perfect accompaniment with my morning cup of tea. Just like all of the other scones on my blog, you can freeze a few and pop them into the oven to have freshly baked scones on a busy morning. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time.

These melt in your mouth scones come together in less than 30 minutes.

How to make Chocolate Chip Scones:

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Chocolate Chip Scones

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  • 1 3/4 cups plus 3 tablespoons unbleached all-purpose flour
  • 1 tablespoon dutch process cocoa powder
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons 3/4 stick chilled unsalted butter, diced
  • 1 teaspoon packed grated lemon peel
  • 3/4 cup miniature semisweet chocolate chips
  • 3/4 cup chilled buttermilk
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 tablespoons turbinado sugar for sprinkling

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  • Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
  • Combine 1 3/4 cups plus 3 tablespoons flour, cocoa powder, 1/3 cup sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  • Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  • In a small bowl, whisk buttermilk, egg yolk and vanilla to blend.
  • Transfer dough to a large bowl. Mix in chocolate chips. Stir in buttermilk mixture until dough begins to form.
  • Transfer the dough to a countertop and shape into an 8-inch circle.
  • With a sharp knife or pizza wheel, cut the dough into 8 wedges.
  • Place wedges on an ungreased baking sheet and brush scones lightly with milk; sprinkle with turbinado sugar.
  • Bake in preheated oven 18 to 20 minutes or until tops of scones are crusty. Transfer to a wire rack for at least 5 minutes before serving.
Author: Laura

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Source: adapted from Bon Appetit, December 2000

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