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Chocolate Chip Buttermilk Scones

Chocolate Chip Scones Recipe

Emma Duckworth
Glazed Dark Chocolate Chip Scones are next-level goodness on the scone Richter scale. Tender, flaky, fluffy scones stuffed with dark chocolate chunk pieces and then drizzled with sweet yoghurt glaze is my idea of afternoon tea (or breakfast!) heaven!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Method Scones
Cuisine English
Servings 8 scones
Calories 360 kcal


Chocolate Chip Scones

  • 375 g self-raising flour
  • 12 g caster sugar
  • ¼ tsp fine salt
  • 210 g buttermilk - cold
  • 1 large egg
  • 1 tsp vanilla extract
  • 90 g unsalted butter - chilled and cubed
  • 150 g dark chocolate 70%

Yogurt Glaze

  • 120 g powdered icing sugar (confectioners’ sugar)
  • 1-2 tbsp Greek yogurt


Chocolate Chip Scones

  • Sift dry ingredients together. Line a baking tray with parchment paper. Into a large mixing bowl, sift in your dry ingredients; flour, baking powder and salt. Add in the sugar and stir together. 
  • Whisk wet ingredients together. In a bowl, whisk the egg and vanilla extract, then add the buttermilk and whisk together. Once whisked, set aside one tablespoon of the egg mixture- this will be your egg wash to be used later on. 
  • Add butter to flour. Add the chopped butter and using your fingertips, toss the pieces until they are separated and coated with flour. In the bowl, set roughly ¼ of the butter cubes to the side of the bowl. Using your fingertips, rub the flour and remaining butter together until it looks like breadcrumbs. (Alternatively, use a pastry cutter) 
    Now rub the remaining cubes of butter into the flour but this time leave them larger until they are the size of peas.
  • Combine wet into the dry ingredients. Make a well in the dry mix and pour in the whisked egg/buttermilk mixture into the centre. Use a fork to stir until the mixture just starts to come together to form a dough. Add in the chopped chocolate and mix through. It will still be very shaggy at this point and feel quite sticky. If necessary, use your hands to lightly bring it all together incorporating the dry flour left at the bottom of the bowl.
  • Bring the dough together and roll it out. Tip the scone mix onto a lightly floured surface and using your hands, bring it together and gently flatten it out. 
    We're going to use a folding technique to create flaky layers and incorporate air into the dough and minimise kneading. I use a bench scraper to help me out. Fold the dough in half and turn, then fold in half again. Using your hands, shape and press the dough into a round disc or gently roll with a rolling pin until the dough is roughly 4 cm (11⁄2 inches) thick. 
  • Place dough on the prepared tray. With a sharp knife (or using the bench scraper), cut the disc into 8 equal-sized. wedges. Now refrigerate the tray for 30 minutes to rest the dough. Pre-heat oven to 200°C (425°F) whilst the scones are in the fridge.
  • Egg wash and bake. Using the egg wash that you set aside earlier, brush the tops of the scones. Take care not to let any drip down the sides of the scones as this can inhibit their rise. Bake for 15-18 minutes until golden brown and well risen. 

Yogurt Glaze

  • Make yogurt glaze. In a bowl sift in powdered icing sugar then add Greek yogurt and whisk. Add a touch more if needed. Glaze should be thick. Once scones are baked, allow to cool slightly then drizzle with glaze. Best eaten the day they are made.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Self-raising flour substitute: If you don't have self-raising flour, then sub with plain flour and baking powder. For the standard size recipe above, add 3 teaspoons of baking powder to 300g/2 ⅓ cups plain (all-purpose) flour and stir together.  Continue as per the recipe and the other ingredients, including the stated baking powder.
To make homemade buttermilk: Add 30ml lemon juice (or white vinegar) to 210ml milk and set aside at room temperature for 30 minutes. Once the milk has started to curdle, you are ready to use your homemade buttermilk.
Storage: Best eaten on the same day, but they can be stored in an airtight container and will remain fresh for about two days.
Freeze: These scones are great for freezing. Make the dough up until Step 6. Cut the scones out into wedges, then place them on a baking tray (leaving space around them) and freeze. Once frozen, place in a ziplock bag in the freezer. Bake directly from the freezer; defrosting isn’t necessary. 
Tip 1: Keep everything cold. Cut butter and refrigerate or freeze for half an hour before making the scones. If your kitchen is hot the measure out all your ingredients and refrigerate before using them to cool them down. Run cold water over hot hands and dry before handling the butter.
Tip 2: Don't overwork the dough. Use my folding technique to create extra flaky layers.
Tip 3: For the best rise. Egg wash just the tops of the scones (drips will inhibit the rise).
Tip 4: Refrigerate the dough before baking. This allows the butter to harden again and the gluten to relax. This helps create soft, flaky scones.


Calories: 360kcalCarbohydrates: 57gProtein: 7gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 112mgPotassium: 96mgFiber: 1gSugar: 23gVitamin A: 355IUCalcium: 45mgIron: 1mg
Keyword Buttermilk scones, Chocolate chip scones
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