Easy Chocolate Chip Scones
These easy chocolate chip scones are so delicious I could do a neat little tap dance in their honor. I even have the shoes!
These scones make me happy. Well, to be fair most scones make me happy, but these make me extra happy because they have chocolate chips in them and we all know how I feel about chocolate. *Crowd cheers, ticker tape floats down on my head and into my coffee.*
When Christopher and I were in Ireland, I noticed how much sweeter the USA scones were than their Irish counterparts. The funny and surprising thing to me is that I like them both equally. *Christopher yells out, “Who are you and what did you do with my wife?”
Well, these scones are not as sweet as most, but they are very satisfying. Most satisfying, indeed.
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On to the Chocolate Chip Scones recipe
Preheat the oven to 425 degrees Fahrenheit.
Spelt flour, beautiful sprouted spelt flour! I love this stuff and if you’ve been reading my blog, you will know how often I substitute this flour with any other flour. If you haven’t tried it, you have to. You can use it in place of wheat flour as it is most like it to bake with. Then, once you get hooked, 🙂 you can try substituting it for all purpose flour. But, baby steps readers, baby steps.
I gather the sugar, baking powder and salt and add them to the spelt flour. The photo above shows all those ingredients mixed together.
Time to break out the butter and my dough cutter.
If you don’t own a dough cutter, you can just use two knives to cut the butter. You want the butter to be broken down into little pea-sized bits.
Next, I gather the buttermilk and sour cream. This post explains how to make buttermilk.
I add the sour cream and pour the buttermilk in with the spelt flour mixture. I also add the chocolate chips at this time. Time to mix it all up. You can either use a kitchen implement like a rubber spatula or your hands. I opt for my hands since it is faster.
Be careful not to over mix the dough, you want it to be just combined. If you over mix it, the scones tend to become hard or tough.
I grab my marble pastry stone and sprinkle a little flour on it. I cut the dough in half and press it into two long rectangles.
Next, I cut each rectangle into triangles.
I get my jelly roll pan and line it with parchment paper. I line up the scones on the pan, trying to leave space between each triangle. I should have left more room between each scone because they expand a little when they bake. But the worst that happens is they end up touching and you need to separate them with a knife. No biggie, really, but do yourself a favor and give each scone its own space. Don’t be forgetful like me. 🙂
Into the oven the chocolate chip scones go. Bake time varies between 13 – 15 minutes, depending on your oven.
Out of the oven they come.
They are done and they smell delish!!
I transfer the scones from the pan to a wire rack so they can cool.
Time to plate them and enjoy every crumbly morsel, one scone after the other. Oops, did I say that out loud?
These scones are delish plain or with some butter on them.
I actually chose to eat mine plain and, of course, Christopher used butter.
I hope you enjoyed this recipe. Please leave me a comment to tell me what you think. Feel free to pin any photo to Pinterest or Yum the recipe to Yummly (icon at the top of the post)!
And as always, may all your dishes be delish!
Chocolate Chip Scones
- 2 cups spelt flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 cup chocolate chips
- Preheat oven to 425 degrees F
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt
- Add butter and use a dough cutter until butter is in pea size pieces
- Add buttermilk, sour cream and chocolate chips
- Mix until just combined, careful not to over mix
- Flour a surface like a pastry board
- Cut the dough in half
- Press the dough halves in long rectangles
- Cut each rectangle into triangles
- Line a jelly roll pan with parchment paper
- Place triangles on jelly roll pan, leaving space between each scone
- Pop pan into oven
- Bake for 13 – 15 minutes
- Remove from oven
- Let cool for 5 minutes before removing scones from pan onto wire racks to cool
- Or eat one hot either plain or with butter
- Exclaim YUM