Chocolate Chip Scones (without buttermilk or heavy cream)
Craving a soft, buttery chocolate chip scone but don’t have buttermilk on hand? No problem! This easy recipe delivers tender, bakery-style scones using simple pantry staples. With a golden, crisp exterior and a melt-in-your-mouth crumb, these scones are perfect for breakfast, brunch, or an afternoon treat!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 Large knife OR bench scraper
- 1 cheese grater for shredding cold butter
Ingredients
- 2.5 Cups Flour
- ½ Tsp Salt
- ¼ Cup Sugar
- 1 Tbsp Baking powder
- ½ Cup Butter Very cold
- ⅔ Cup Milk I use Oat milk, but Almond milk also works
- 1 Egg Whisked
- 1 Tsp Vanilla
- 1 - 1.5 Cups Chocolate chips or chunks
I earn a commission from Instacart from qualifying purchases.
Instructions
- Preheat your oven to 350°f.
- Add all of the dry ingredients to your mixing bowl and mix to combine.2.5 Cups Flour, 1/2 Tsp Salt, 1/4 Cup Sugar, 1 Tbsp Baking powder
- Shred the cold butter.1/2 Cup Butter
- Then add the butter to the bowl of dry ingredients and mix until it becomes a sandy-like texture. If you squeeze a handful of the mixture, it should hold it's shape well but also crumble with ease.
- Next, add the chocolate chips and wet ingredients to the bowl. Mix gently until just combined.2/3 Cup Milk, 1 Egg, 1 - 1.5 Cups Chocolate chips or chunks, 1 Tsp Vanilla
- Transfer the dough from your bowl to a lightly floured surface. The dough will be a bit sticky but you can wet your hands to keep the dough from sticking to them during shaping.
- Form the dough into about an 8 or 10 inch diameter circle. Make four cuts across the dough to form 8 triangular scones.
- Spread the scones out on a baking sheet about 2 inches apart to allow room for each to rise and puff up.
- Bake for approximately 20-25 minutes in a 350° oven.
- Cool for 10 minutes on a cooling rack before serving.
Notes
Keep cooked scones in an airtight container at room temperature for up to 3 days.
Uncooked scones can be stored in the freezer for up to 3 months. Make sure to flash freeze them before putting them into a freezer-safe bag or container so they don't stick to each other. Bake for approximately 35-40 minutes in a 350° oven.
