Chocolate Chip Scones Recipe Egg Free

The Magical One-Bowl Scone Recipe

This is a truly American-style chocolate chip scone recipe packed with all-purpose flour, butter, and buttermilk. It requires only one bowl or if I say honestly, a food processor. But in different parts of the World, a scone comes in different shapes, flavours, and sizes. And each version is equally delicious! I dump all the ingredients in the food processor, few pulses, and a perfect dough of scones is ready to bake. Trust me, it is way less mess on the kitchen counter and only one bowl to clean.

Ingredients Required

You need a handful of pantry staples to make chocolate chip scones at home.

APF (all purpose flour) works perfectly fine for this scone recipe. Baking Agents – Baking Soda and Baking Powder Cold Butter: You need ice-cold butter to make scone dough. Not softened, melted, or room temperature butter. Those little lumps of cold butter in the dough while baking melt into crumbly goodness. Buttermilk: Not heavy cream or milk, you need buttermilk for this scone recipe. Use the readymade buttermilk, or make a small batch for making the scones (see recipe notes). Vanilla Sugar: I like the flavour of granulated white sugar with the hint of vanilla in my scones. Feel free to use plain white sugar or light brown sugar. Chocolate Chips: Dark, unsweetened chocolate chips are my first choice for this scone recipe. And I add a lot of them so that I get dozens of chocolate chips in each piece of scone.

How To Make Scones From Scratch

Mix Dry Ingredients: Add all the dry ingredients including sugar to the bowl of a food processor. Pulse for 10 – 20 seconds to combine. Cut in Cold Butter: Cut the cold butter into small cubes and add to the processor. Pulse at medium speed for 20 – 30 seconds to combine butter and dry ingredients. They should look like lumpy bread crumbs. You can use a pastry cutter or finger as well for this purpose. Prepare Dough: Add chocolate chips, chopped walnuts in the butter-flour mix. Turn on the food processor, simultaneously add buttermilk in small batches. Within a few, the dough starts coming together. Stop mixing! Chill: Transfer the scone dough to a bowl. Cover with cling foil and keep it in the refrigerator for 5 – 10 minutes. Meanwhile, line a pie dish or baking sheet with parchment paper. Preheat oven to 180 degrees Celcius. Shape Scones: Transfer the scone dough to a lightly flour-dusted surface or directly onto the baking sheet. Press into an 8-inch disc and, with a sharp knife cut into 8 wedges of equal size like a triangle or pie slice. Brush Scones: Before baking, brush scones with melted butter, and sprinkle brown sugar on top for caramelization. Bake for 20 – 25 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before transferring to a wire rack. Serve scones chocolate sauce, vanilla icing, or dusted with sugar, either way, they are a perfect companion for an afternoon cup of tea. Tip 2) The scone dough should be cold while placing in the oven. At any time during the process if the dough feels sticky or warm, keep it in the refrigerator for a few minutes. Store them at room temperature for 2 days in an airtight container or in the refrigerator for 5 – 6 days. If you are in a hot and humid climatic condition, transfer scones to the refrigerator after 24 hours. You can freeze the scone dough as well.

Transfer the shaped scones to a freezer-friendly plate. Freeze for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container, placing parchment paper in between each layer. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.