Chocolate Chip Scones

Cuisinart original

Using mini chocolate chips ensures a little sweet treat in each bite. We love serving these warm with Chocolate Hazelnut Spread.


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 universal blade into the work bowl of the Cuisinart® 9-Cup Continuous Feed Food
Processor. Put the flours, sugar, baking powder, baking soda, and salt into the work bowl, and
process on Low to combine, about 20 seconds.
2. Put the buttermilk and egg in a liquid measuring cup and whisk to fully combine. Reserve.
3. Add the butter to the dry ingredients and pulse until the mixture is shaggy. While still pulsing,
slowly add the liquid ingredients, until just combined; do not overmix.
4. Transfer the mixture to a clean countertop or 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 the refrigerator to chill for a minimum of
1 hour, or up to overnight.
5. Once chilled, preheat the oven to 400°F with a rack in the middle position. Brush each scone
with some of the egg wash and sprinkle with turbinado sugar.
6. Bake for 25 to 30 minutes, or until golden-brown. Remove from the oven and allow to cool
slightly on the baking sheet. Serve warm or at room temperature.