Chocolate Chip Scones

Tender chocolate chip scones bursting with chunks of chocolate and a hint of lemon. My love affair with scones began after making blueberry scones a few summers ago. They were the perfect accompaniment with my morning cup of tea. Just like all of the other scones on my blog, you can freeze a few and pop them into the oven to have freshly baked scones on a busy morning. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time. These melt in your mouth scones come together in less than 30 minutes.

Chocolate Chip Scones

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  • 1 3/4 cups plus 3 tablespoons unbleached all-purpose flour
  • 1 tablespoon dutch process cocoa powder
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 1 teaspoon (packed) grated lemon peel
  • 3/4 cup miniature semisweet chocolate chips
  • 3/4 cup chilled buttermilk
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 tablespoons turbinado sugar for sprinkling


Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.

Combine 1 3/4 cups plus 3 tablespoons flour, cocoa powder, 1/3 cup sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.

Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.

In a small bowl, whisk buttermilk, egg yolk and vanilla to blend.

Transfer dough to a large bowl. Mix in chocolate chips. Stir in buttermilk mixture until dough begins to form.

Transfer the dough to a countertop and shape into an 8-inch circle.

With a sharp knife or pizza wheel, cut the dough into 8 wedges.

Place wedges on an ungreased baking sheet and brush scones lightly with milk; sprinkle with turbinado sugar.

Bake in preheated oven 18 to 20 minutes or until tops of scones are crusty. Transfer to a wire rack for at least 5 minutes before serving.

Source: adapted from Bon Appetit, December 2000

This entry was posted in Breakfast, Scones and tagged , , , , . Bookmark the permalink.

15 Responses to Chocolate Chip Scones

  1. These look really good. We will have to try them. The other day we made rye scones and then cranberry/walnut with flax seed. Thank you for sharing.

  2. lena says:

    hi , are you saying that the dough can be frozen overnight before baking? that would be good.

    • Christina says:

      Yep! Once you have your dough cut into wedges, place them on a baking sheet and place (uncovered) in the freezer. Once solid, about one hour, transfer scones to airtight freezer bags. You can bake them directly from the freezer, no need to thaw, just add a few minutes to the baking time. 🙂

  3. Sara says:

    I love the tip to freeze scones. And these look fabulous – I love scones, both sweet and savory!

  4. A perfect accompaniment to a cup of coffee. The chocolate is a great variation of the blueberry scones, and the fact that freezing is a possible is just perfect.

  5. Oh, I’d love to take a big bite into one of those, they look wonderful!
    *kisses* HH

  6. lynne says:

    Yum! I wish I could eat these for breakfast…everyday!

  7. I love chocolate chip scones! I’ve never made them using cocoa powder.

  8. Susan says:

    Made these scones for my nephew today–they were a big hit! Thanks for the recipe.

  9. Rachel says:

    Look at those little slices of chocolate heaven! I think a scone might be just what I need on this rainy day.

  10. Jennifer says:

    I am making these on Friday morning to eat while we sip tea and watch the Royal Wedding. Thank you!! Chocolate Chip is definitely the best kind of scone in my opinion. 🙂

  11. Pingback: Orange-Spice Banana Bread | Sweet Pea's Kitchen

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