Classic English Scones with chocolate chips and a secret hack - with vegan option
I hope you’re ready for these fluffy, flaky, and buttery classic scones with chocolate chips. This 20-minutes cupboard recipe makes the most delicious authentic scones. Fill them with clotted cream, jam, or slather with butter for a traditional British afternoon tea or high food tea party…or just enjoy these amazing scones as a luxe breakfast or brunch.
Ingredients
- 4⅜ cups (550g) Flour
- ⅓ cups (75g) Granulated Sugar
- 2 tbsp Baking Powder
- 1 tsp Salt
- ¾ cups + 2 tbsp (200g) Cold Butter Cubed (vegan butter for vegan version)
- 1½ cups (3½dl) Buttermilk (Almond milk for vegan version)
- 1¼ cups (200g) Chocolate Chips
- 1 Egg for brushing (almond milk for vegan version)
Instructions
- Heat the oven to 450F (220celcius) and line a baking sheet with baking paper.
- In a large mixing bowl, mix flour, sugar, baking powder, and salt.Add half of the cold butter cubes and knead until the butter is evenly distributed and the dough forms little lumps (it should look a little like cheese shreds).
- Next, pour in the buttermilk a little at a time and quickly combine. Knead together for a few minutes until everything is combined.
- Now, add the rest of the cold butter and very quickly knead it into the dough. It’s okay if there are a few small lumps of butter throughout the dough.
- Roll the dough out onto the lined baking pan until it nearly reaches the edges. Fold the dough in half over itself, and sprinkle the chocolate chips over the dough. Fold the dough once more over itself. Use a 3” round cookie cutter or a glass to stick out 15-16 scones (or use a knife to cut out the scones in squares).
- Brush the top of the scones with the egg.Bake in the oven for 12-15 minutes or until the scones are golden on the outside and fluffy on the inside.Let the scones cool on a baking rack before serving.Enjoy your fluffy buttery scones.
Notes
Store in a cool place in a bread container for 2-3 days.