Chocolate Chip Scones
When I owned Mrs. Potter’s Coffee, scones were one of the first baked goods I started making. Many of my regulars absolutely loved them and still talk about them, even though I closed the coffee shop 8 years ago. My husband happens to be one of those regulars who loved the scones we made. These chocolate chip ones were his favorite. I’ve tweaked the recipe slightly since having the shop. I think they are better now. Made with only 6 tablespoons of butter and buttermilk rather than cream, there is no need to feel guilty about enjoying one of these scones!
My son, Liam, was helping this morning while making these scones. He was able to do most of the steps himself. I love when my kids want to help in the kitchen. It changes the mindset around thinking of cooking as a chore to thinking of cooking as an enjoyable way for family and friends to pass their time together!
The dough doesn’t need to be all the way combined before dumping onto the cutting board.
Ingredients
250 grams of all-purpose flour (2 cups, if you don’t have a scale)
50 grams of cane sugar (1/4 cup)
1 teaspoon baking powder (6 grams)
1/2 teaspoon salt (3 grams)
1/4 baking soda (2 grams)
1/2 mini chocolate chips
6 tablespoons of very cold butter, grated
2/3 cup of buttermilk
1 teaspoon vanilla
1 tablespoon coffee, optional
Step 1
Scones are one of those things I like to use a scale to weigh dry ingredients, rather than measure with cups. I’ve found its just easier to get the texture of the scones perfect this way. But if you don’t have a scale, I wouldn’t shy away from giving this scones a try. Place a stick of butter or 6 tbsp of a stick into the freezer. Preheat your oven to 425 degrees.
Step 2
Place your mixing bowl on your scale and weigh out all of your dry ingredients (all-purpose flour 250 grams, cane sugar 50 grams, 6 grams of baking powder, 3 grams of salt, 2 grams of baking soda). Stir them together. Add 1/2 cup of mini chocolate chips and stir.
Step 3
Measure 2/3 cup of buttermilk, 1 teaspoon of vanilla, and 1 tablespoon of coffee (coffee is not required, I like it, you can use more buttermilk in its place if you don’t). Remove your stick of butter from the freezer and use a cheese grater to grate the butter into the dry ingredients. Stopping when you’ve hit 6 tablespoons. Delicately mix butter into the flour mixture. Think less big clumps of butter and more tiny clumps. Stir in wet ingredients and mix as minimally as possible.
Step 4
Dump the dough onto a cutting board. Work together to form a disk. You want a disk about 1 inch tall and 7 inches in diameter. For this batch, I cut into 10 pieces, because we were 10 people for breakfast. You could do 8 or 12. Use a sharp knife to get clean cuts, you’ll end up with prettier scones. Place scones on a cookie sheet. Place in the freezer for 10 minutes.
Step 5
Remove cookie sheet with scones from the freezer. Brush each scone with a little bit of egg wash or cream or even milk. Sprinkle each scone with some demerara sugar or some mini chocolate chips. Place in oven, and bake for 12-15 minutes, until golden brown.