More Chocolate Chip Recipes
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This is just a quick summary of the ingredients you’ll need to make chocolate chip scones. Scroll down to the recipe card below for exact measurements.
Cold buttermilk – You can use store-bought buttermilk or make your own by adding 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup, then adding enough milk to reach the 3/4 cup mark. Whisk and let the mixture thicken for 5 minutes. Sugar – You’ll use some in the dough and some for dusting the tops of the scones. Vanilla extract – Use pure vanilla extract for the best flavor. Egg – You’ll need a whole egg and an egg white. Flour – I use a combination of all-purpose flour and white whole wheat flour, which works some extra whole grains (and fiber) into these chocolate chip scones. Baking powder – To help the scones rise. Salt – Just a bit, for balance. Chilled butter – I use unsalted butter in my baking. Chocolate chips – Or swap in chopped dark chocolate or chocolate chunks.
To freeze the scones before baking, cut the scones out and put them on to a baking sheet lined with parchment paper. Freeze the scones on the sheet until they are solid, then transfer them to resealable bags or airtight containers and freeze for up to 3 months. Bake the scones direct from frozen, as directed in the recipe, but allow an extra 2 to 5 minutes baking time.
