Chocolate Chip Scones

Cuisinart original

Using mini chocolate chips ensures a little sweet treat in each bite. We love serving these warm with the Lemon Lavender Butter.


Makes 8 scones


1½  cups cake flour
1     cup unbleached, all-purpose flour, plus
       more for shaping
2     tablespoons granulated sugar
1½ teaspoons baking powder
¼    teaspoon baking soda
1     teaspoon kosher salt
1     cup buttermilk
1     large egg
6     tablespoons unsalted butter, cold and
       cut into ½-inch cubes
¼    cup mini chocolate chips
       egg wash (1 large egg plus
1     teaspoon water, whisked well)
       turbinado sugar, for sprinkling

Nutritional information

Nutritional information per scone:
Calories 264 (35% from fat) • carb. 40g • pro. 5g • fat 9g • sat. fat 6g • chol. 47g • sod. 440g • calc. 99 mg • fiber 1g


1. Insert the chopping blade into the work bowl of the food processor. Put the flours, sugar,baking powder, baking soda, and salt into the work bowl and run on Low to fully mix,about 20 seconds.
2. Put the buttermilk and egg in a liquid measuring cup and mix to fully combine. Reserve.
3. Add the butter to the dry ingredients and pulse until mixture is shaggy. While still pulsing,slowly add the liquid ingredients, until just combined; do not over-mix.
4. Pour the mixture onto a clean counter/large cutting board and dust lightly with flour. Add the mini chips and then gently fold the dough over a few times to combine. Form the dough into a 10-inch cylinder. Using a sharp knife, cut into 8 even rounds. Place on a parchment lined baking sheet. Cover lightly and transfer to a refrigerator to chill for a minimum of 1 hour,up to overnight.
5. Once chilled, preheat oven to 400°F with the rack in the middle position. Brush each scone with egg wash and sprinkle with the turbinado sugar.
7. Bake in preheated oven for about 25 to 30 minutes, or until golden brown. Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room temperature.