Buttermilk substitutions that still work well

If you're out of buttermilk, the closest substitute is regular milk mixed with a little acid, usually lemon juice or vinegar. Let it sit for about 5 minutes before using. The texture may be slightly different but still works.

Can cocoa powder be added to the dough?

You can add cocoa powder, though it is best to keep it modest. Replacing too much flour with cocoa tends to make scones drier. Start with a small amount and expect the rise to be slightly lower.

Chocolate swaps and flavor variations

Mini chips spread best, but chopped dark chocolate creates larger melted pockets. White chocolate works too. A small handful of toasted nuts can also fit naturally into this dough.

Why did my scones spread instead of rising?

Scones usually spread when the butter becomes too warm, the dough is overmixed, or too much flour is added during shaping. Chilling before baking often helps the dough rise instead of spreading.

Chocolate Chip Scones: Tender Homemade Breakfast Treat

Description

Tender, flaky Chocolate Chip Scones made with cold butter, buttermilk, mini chocolate chips, and a simple folding method for tall homemade layers.

Ingredients

Scale

2 to 3 cups all-purpose flour
Granulated sugar and brown sugar, 3 tablespoons to 1/2 cup total
1 tablespoon baking powder
1/2 to 1 1/8 teaspoons salt
1/2 teaspoon baking soda
1/2 cup to 1 1/2 sticks cold unsalted butter, cut into pieces
3/4 cup to 10 ounces mini chocolate chips
1 cup buttermilk
2 large eggs, divided
1 teaspoon vanilla extract
1 teaspoon water
Coarse sugar, for sprinkling

Cook Mode Keep your screen awake while you cook

Instructions

Adjust the oven rack to the center position and preheat the oven to 400°F. Line two baking pans with parchment paper.
In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
Add the cold butter and cut it in with a pastry cutter or fork until the butter pieces are about the size of large peas.
In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
Make a well in the center of the dry mixture and pour in the liquid mixture. Mix just until combined, being careful not to overmix.
Transfer the dough to a floured surface and shape it into a rectangle. Fold the rectangle in half like a piece of paper, flatten it into a rectangle again, then fold it in half once more in the opposite direction.
Divide the dough into 2 equal parts. Gently press each portion into a 1 1/2-inch tall round.
Using a bench scraper or knife, cut each round into 6 wedges and place the wedges on the prepared baking pans, spacing them about 2 inches apart.
If the dough becomes warm at any point, place it in the freezer for 10 to 20 minutes before continuing.
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush the mixture over the scones and sprinkle with coarse sugar.
Bake for 18 to 20 minutes, or until lightly browned and set at the edges.
Allow the scones to rest for 30 to 60 minutes before serving.

Notes

For make-ahead scones, refrigerate the shaped unbaked scones overnight before baking.
The shaped unbaked scones can also be sealed and frozen for up to 1 month.
If baking from frozen, add about 2 minutes to the baking time.
Scones are best served warm or within a few hours of baking.
Once cooled, store baked scones in an airtight container at room temperature for up to 3 days.
If the dough feels soft or the butter looks shiny, chill it before baking to help the scones rise instead of spread.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 315
Sugar: 17
Sodium: 285
Fat: 16
Saturated Fat: 10
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 39
Fiber: 2
Protein: 5
Cholesterol: 58