The Observer cookbook: Chocolate chip scones

By Tyler Mead, Online Features Editor

December is here, and nothing says holidays like scones fresh from the oven. A light dusting of cinnamon sugar and warm chocolate baked right in are what makes this treat perfect for eating by fireplace.

This recipe takes no time at all and is great for getting into a festive mood. Since they are prepared more like biscuits than traditional scones, these are lighter and melt in your mouth. If you are looking for something sweet this winter, scones are the way to go.

Observer Rating: 5/5


2 eggs, lightly beaten

2/3 cup buttermilk

3 ¼ cups flour

1 Tablespoon baking powder

1 teaspoon baking soda

½ t salt

1/3 cup sugar

2 sticks unsalted butter, cold and cut into chunks

1 cup semi-sweet chocolate chips

3 Tablespoon sugar mixed with ¼ t cinnamon


Preheat oven to 350 degrees.  Line 2 or 3 baking sheets with cooking parchment.

Whisk together the eggs and buttermilk. Set aside.

In a food processor, fitted with a metal blade, combine the flour, baking powder, baking soda, salt and sugar.  Pulse until mixed.  Add the cold butter chunks and process until the butter and flour form medium fine crumbs.  With the machine on, slowly add the buttermilk-egg mixture.  Stop processing as soon as dough forms.  Transfer the dough to a clean bowl and mix in the chocolate chips.

With large spoons, use about ¼ cup dough to form each scone.  Place the scones on the prepared sheets at least 2 inches apart and sprinkle each with the cinnamon sugar.  Bake until lightly browned, about 16 – 20 minutes.