Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

This post may contain affiliate links. Please read the disclosure policy.

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:

Pin this recipe now to remember it later

Pin Recipe

Chocolate Chip Scones

No ratings yet

Ingredients 

  • 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

Instructions

  • 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

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: adapted from Bon Appetit, December 2000

Get new recipes weekly plus our FREE ebook!