SEARCH

Make Ahead

Chocolate Chip Scones

by:
July 19, 2009
0
0 Ratings
  • Serves a bunch
Author Notes

This recipe came from a friend of the family and we have used it for so many occasions -- most notably a few meet the "machatunim" for my brothers. This is also a great recipe to have frozen and ready to pop in the oven when needed. —Stephanie__

Continue After Advertisement
Ingredients
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 sticks of room temperature butter
  • 1/4 cup plus 2 tbs of granulated sugar
  • 3 large eggs
  • 1/3 cup buttermilk (can use plain yogurt)
  • 1/2 cup semisweet chocolate chips
Directions
  1. Mix flour and baking powder in bowl.
  2. In the large bowl of a electric mixer, beat butter on high until creamy.
  3. Add sugar and beat for 3-5 minites until pale and fluffy.
  4. Add eggs one at a time beating after each.
  5. Scrape sides of bowl, reduce speed to low and flour mixture. Mix only until blended.
  6. Add buttermilk. Mix only until blended.
  7. Remove from machine and sprinkle chocolate chips into batter.
  8. Scoop 1/3 cupful of dough onto ungreased cookie sheet placing mounds two inches apart.
  9. Loosely cover dough with plastic wrap and refigerate about 45 minutes (of freeze and when hard, remove scones to a plastic bag and freeze for up to 6 weeks).
  10. Bake at 350 for 15 minutes. Then turn heat down to 325 and bake another 13 minutes or until golden brown. Enjoy!
Tags:

See what other Food52ers are saying.

More Great Recipes

Chocolate Chip Cookie

Classic Chocolate Chip Cookies

Rosemary Espresso Chocolate Chip Cookies

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

3 Reviews

Write a Review
A L. February 24, 2015
I made half the recipe with these adjustments: 1 egg, 1/4C buttermilk, and 1/2 C chocolate chips. I also did not put the sheet pan into the fridge and did not lower the temperature. Instead I baked for 23 minutes at 350. It turned out perfectly and smelled great. I will likely repeat the recipe making it healthier but with a stick of butter, it's really hard to mess up the recipe as above. (If I made the full recipe, I would definitely double the chocolate. I also agree with JenniferF that orange zest would be good. I'd also consider dried cherries.)
JenniferF July 26, 2009
Update: I had these this weekend, made as outlined in recipe. They are really good but I maintain that they could benefit from some orange zest.
JenniferF July 23, 2009
I would add some orange zest to this.