Chocolate Chip Buttermilk Scones
Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!
I love scones so much, I keep a stick of butter in my freezer whenever a craving strikes! These are by far my favorite, but some other scone recipes I often make are Delightful Apple Scones, Lemon Cranberry Scones and even these savory scones.
I tested them out on some friends, and they loved them so much, we ate them all before I got to take pictures, so I had to make them again. No worries, chocolate makes everything better!
How To Freeze Scones
You can either freeze them before or after baking. If you prefer to bake the scones first, let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature then warm the defrosted scones in an oven preheated to 300F for 5 to 10 minutes.
To freeze the scones before baking, cut the scones out and put them on to a baking sheet lined with baking parchment (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.
Skinny Chocolate Chip Buttermilk Scones
- 3/4 cup cold buttermilk
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour, Bob's Red Mill
- 1 cup white whole wheat flour, Bob's Red Mill
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter, must be cold cut into small pieces
- 3/4 cup chocolate chips
- cooking spray
- 1 large egg white, lightly beaten
- 1 1/2 tbsp sugar
- Preheat oven to 375°F.
- Combine the first four ingredients in a medium bowl, stirring with a whisk.
- Spray baking sheet with cooking spray.
- Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
- Gently fold in chocolate chips. Add milk mixture, stirring just until moist.
- Place dough onto a floured surface and knead lightly four times with floured hands.
- Form dough into an 9-inch circle onto baking sheet, about 3/4" thick.
- Using a knife, cut dough into 12 wedges all the way through.
- Brush egg white over dough and sprinkle evenly with sugar.
- Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.