The Warm Kitchen Journal

Soft, tender, and just the right amount of sweet—these chocolate chip buttermilk scones are the kind you make once and keep coming back to. Flaky on the outside, soft on the inside, and filled with melty chocolate in every bite.

Ingredients

2 cups all-purpose flour

1/3 cup sugar

1 ¼ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup cold butter

1 cup chocolate chips

¾ cup buttermilk *plus more from brushing on top

1 tsp vanilla extract

Instructions

1.In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.

2.Grate in the cold butter and gently mix until crumbly.

3.Add buttermilk and vanilla, mixing just until combined.

4.Fold in chocolate chips. The dough will look dry—this is normal.

5.Turn dough onto the counter and use a bench scraper to gently fold it together. Do not overwork.

6.Pat into a 9-inch circle and cut into 8 wedges.

7.Place on a baking sheet, spacing at least 1 inch apart.

8.Chill while the oven preheats to 400°F.

9.Brush tops with buttermilk and sprinkle with sugar. Bake for 15–20 minutes, until golden.

Notes from my kitchen

•The dough should look dry—this is what gives you that flaky texture •Cold butter = everything

•Don’t skip chilling—this helps them hold shape and rise beautifully

•Don’t like chocolate chips? Use frozen blueberries or any other fruit.