Chocolate Chip Scones Vanilla (Printable)
Buttery scones studded with chocolate chips, topped with a sweet vanilla glaze, perfect for breakfast or snacks.
# What You’ll Need:
→ Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1/2 cup buttermilk, cold
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 3/4 cup semi-sweet chocolate chips
→ Vanilla Glaze
11 - 1 cup powdered sugar, sifted
12 - 2-3 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - Add cold cubed butter to dry mixture. Using pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - In small bowl, whisk together buttermilk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into dry mixture. Mix gently with spatula or wooden spoon until just barely combined. Dough should appear shaggy and slightly sticky.
06 - Fold chocolate chips into dough gently, taking care not to overmix.
07 - Turn dough onto lightly floured surface. Pat into 1-inch thick circle using hands. Cut circle into 8 equal wedges using sharp knife or bench scraper.
08 - Place wedges on prepared baking sheet, leaving 2 inches of space between each scone to allow for spreading.
09 - Bake 16-18 minutes until tops are golden brown and scones are set. Transfer to wire rack to cool completely.
10 - Whisk powdered sugar, 2 tablespoons milk, and vanilla extract in small bowl until smooth. Add remaining tablespoon milk if needed for pourable consistency.
11 - Drizzle glaze generously over completely cooled scones. Allow glaze to set for 10 minutes before serving.
# Expert Advice:
01 -
- The buttermilk keeps these incredibly tender without requiring any special technique
- That vanilla glaze transforms an ordinary breakfast into something that feels like a cafe treat
02 -
- Overworking the dough makes tough scones—mix until barely combined and trust the process
- Cold ingredients are essential for flaky results, so keep that butter chilled until the last possible second
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Use a sharp knife and press straight down when cutting wedges—sawing motion compresses the layers