1/3 Photos of Chocolate Chip Scones
These are great with a cup of coffee or tea.The texture is similar to a biscuit and not as dry as most scones. They can be frozen and baked at a later date. Amount of servings is an estimate and prep time does not include 45 min. of refridgeration.
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Units: US | Metric
- 1Mix flour and baking powder in a bowl.
- 2In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.
- 3Fold in the chocolate chips.
- 4Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.
- 5Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
- 6Heat oven to 350 degrees.
- 7Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.
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Nutritional Facts for Chocolate Chip Scones
Serving Size: 1 (91 g)
Servings Per Recipe: 11
- Amount Per Serving
- % Daily Value
- Calories 358.2
- Calories from Fat 186
- Total Fat 20.7 g
- Saturated Fat 12.4 g
- Cholesterol 95.3 mg
- Sodium 130.0 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 1.3 g
- Sugars 11.4 g
- Protein 5.9 g