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Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold unsalted butter small diced
- 1 cup + 1 tablespoon buttermilk
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 ¼ cup mini chocolate chips
- 2 tablespoons coarse decorators sugar
Instructions
- Line a sheet tray with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs, then set aside.
- In a medium bowl, whisk together 1 cup of buttermilk, brown sugar, and vanilla extract.
- Pour the buttermilk mixture into the dry ingredients and stir until almost combined.
- Add the chocolate chips and stir until fully combined; knead the dough slightly if needed to incorporate the chocolate chips.
- On a lightly floured surface, shape the dough into a ball, flatten it, and roll it into an 8-inch circle.
- Cut the circle into 8 triangle pieces.
- Place the triangles on the prepared sheet tray, spacing them 2-3 inches apart, and refrigerate for 15 minutes.
- Preheat your oven to 400°F.
- Brush the tops of the scones with the remaining buttermilk.
- Sprinkle the coarse sugar evenly over the tops.
- Bake for 17-20 minutes until they start to turn golden brown on top.
- Let them cool slightly on the sheet tray before serving.
Notes
Ensure your butter is cold for the best texture.
Feel free to substitute regular chocolate chips for mini ones if preferred.
These scones are best enjoyed fresh but can be stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg