Moist & Flaky Buttermilk Scones Recipe With Chocolate Chips (9 Ingredients, 30 Minutes) Bread/Muffins Breakfast Brunch Snacks Desserts Gluten-free

If you're a scone lover and chocoholic like me, then I have a perfect recipe for you. This super simple, flaky-delicious buttermilk scones recipe is loaded with chocolate chips, making it a chocoholic's choice for breakfast (or a treat any time of day).

Scones are thought to have originated in Scotland and the U.K. If you think scones need to be dry and crumbly, think again. This buttery scone recipe turns out moist and flaky, thanks to the buttermilk. I love using buttermilk in my cooking because it has a rich and creamy texture and buttery flavor that make it perfect for baking. Bonus: buttermilk is rich in protein and nutrition.

You may think buttermilk is full of fat, but buttermilk actually has many health benefits. "Buttermilk was originally made from milk that was left over after making butter. Churning milk removed the fat by converting it to butter," according to WebMD. "The churning process left the milk in the churn just a little sour, full of bacteria that are surprisingly good for you. The vitamins, minerals and probiotics in buttermilk provide some excellent health benefits."

I'm not saying these scones are healthy, but they're mighty delicious (and we all deserve a treat sometimes). Here's what you need to make this easy chocolate chip scones recipe: flour (all-purpose or gluten-free), sugar, salt, baking powder, baking soda, unsalted butter, vanilla extract, buttermilk and chocolate chips. You combine all the ingredients, form them into scones then bake them up until golden. So simple, and ready in only about 30 minutes.

These buttery, chocolatey scones make a decadent breakfast or can be part of an elegant brunch. You can serve them as a sweet snack anytime of day with a cup of milk, or for dessert after dinner with a cup of tea. If you like this recipe, be sure to try this easy lemon raspberry scones recipe.

Cuisine: American / Scottish
Prep Time: 15 minutes
Cook Time: 13 to 15 minutes (ovens vary)
Total Time: 28 to 30 minutes
Servings: 10

Ingredients

• 1 1/2 cups all-purpose flour or gluten-free 1:1 flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons butter, very cold
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• 3/4 cup semisweet chocolate chips

Here's how to make it:

1. Add the flour, sugar, salt, baking powder and baking soda to a large mixing bowl. Stir to blend. (To make these scones gluten-free, use gluten-free flour.)
2. Using a box grater, grate the cold butter into the dry ingredients. (To make the butter easier to grate, place it in the freezer for a few minutes before using.)
3. Stir well to combine (you can use a pastry cutter, fork or your clean hands, if needed). Mixture will be lumpy.
4. Make a well in the middle of the mixture. Add the vanilla extract and buttermilk to the well.
5. Mix until just combined. Do not over-mix.
6. Fold in the chocolate chips. (To make plain buttermilk scones, simply leave out the chocolate chips.)
7. Form the dough into 10 circle or triangle wedge scones and place them onto parchment paper-lined baking sheets. (Alternatively, you could place the dough onto a floured surface, knead it into a large circle and cut wedges.)
8. Bake the scones in a preheated 400 degree F oven for 13 to 15 minutes, or until golden brown.
9. Allow scones to cool for a few moments before serving. Serve the scones with butter, jam or all on their own. Store leftover scones in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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