Chocolate Chip and Berry Scones Recipe

Introduction

These scones are tender, flaky, and bursting with your choice of mix-ins like chocolate chips or fresh berries. Perfect for breakfast or an afternoon treat, they come together easily and bake up golden and delicious every time.

Ingredients

• 2 ¼ cups (270g) all-purpose flour
• ½ cup (99g) granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• ½ cup (118ml) buttermilk
• 1 tsp vanilla extract
• 1 large egg
• 1 cup (170g) chocolate chips (mini recommended)
• 1 cup (170g) white chocolate chips
• 1 cup (120g) fresh raspberries, broken into pieces and frozen
• 1 cup (150g) blueberries
• 1 cup (167g) strawberries, chopped

Instructions

1. Step 1: If making raspberry scones, add an extra ¾ cup (90g) flour; for blueberry or strawberry scones, add ¼ cup (30g) flour to the base flour amount. This helps balance the added moisture from the fruit.
2. Step 2: In a large bowl, combine flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it in with your hands or a pastry cutter until pea-sized pieces remain.
3. Step 3: Make a well in the center. Pour in buttermilk, vanilla extract, and egg. Using a spatula, gently mix until the dough becomes thick and sticky. Fold in your chosen mix-ins gently.
4. Step 4: Turn the dough onto a silicone mat or clean counter and gently knead to incorporate any loose flour. If sticky, add 1-2 tablespoons more flour as needed.
5. Step 5: Perform lamination by folding the dough in half, pressing down lightly, turning 90 degrees, and folding again. Repeat this folding and turning 4-5 times to create flaky layers.
6. Step 6: Shape the dough into an 8-10 inch disc about 1.5 to 2 inches tall. Chill in the fridge for 5-10 minutes.
7. Step 7: Cut the chilled dough into 8 equal wedges using a knife or pizza cutter.
8. Step 8: Arrange scones 2-3 inches apart on a baking sheet lined with parchment paper or a silicone mat.
9. Step 9: Freeze the scones for 30 minutes. During the last 5 minutes, preheat your oven to 400º F (200º C).
10. Step 10: Brush the tops with egg wash (1 large egg beaten with 1 Tbsp water), buttermilk, or heavy cream. Sprinkle coarse sanding sugar if desired.
11. Step 11: Bake for 20-26 minutes or until lightly golden. Let cool before serving.

Tips & Variations

• Use frozen raspberries to prevent the dough from turning pink and soggy.
• Add an extra tablespoon of flour if the dough feels too sticky to handle comfortably.
• Try mix-ins like dried cranberries, chopped nuts, or lemon zest for different flavor twists.
• For vegan versions, substitute the butter with vegan butter and the egg with flax egg, and use a plant-based milk with vinegar instead of buttermilk.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked scones wrapped well for up to 3 months. Reheat in a toaster oven or regular oven at 300º F until warm and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries directly in the dough?

Yes, but it’s best to use frozen berries for raspberries to reduce excess moisture. Other berries can be used fresh or frozen, but be sure to adjust the flour to keep the dough from getting too wet.

Why do I need to freeze the scones before baking?

Freezing helps the scones hold their shape and promotes flakiness by keeping the butter cold until it bakes. It also allows for even rising and browning in the oven.

Chocolate Chip and Berry Scones Recipe

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★★★★★

4.5 from 121 reviews

This delicious scone recipe creates tender, flaky treats perfect for breakfast or afternoon tea. Featuring options to include chocolate chips or fresh berries like raspberries, blueberries, or strawberries, these scones balance richness with fresh flavors. The dough is gently folded to create flaky layers before being baked to a golden perfection. They’re easy to prepare with simple ingredients and suitable for a variety of mix-ins to suit your taste.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 52 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Bakery
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (270g) all-purpose flour
• ½ cup (99g) granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt
• Additional flour as needed: ¾ cup (90g) for raspberries or ¼ cup (30g) for blueberries or strawberries

Butter

• ½ cup (113g) cold unsalted butter, cubed

Wet Ingredients

• ½ cup (118ml) buttermilk
• 1 tsp vanilla extract
• 1 large egg

Mix-ins (Choose One or Combine)

• 1 cup (170g) chocolate chips (mini preferred)
• 1 cup (170g) white chocolate chips
• 1 cup (120g) fresh raspberries, broken into pieces and frozen
• 1 cup (150g) blueberries
• 1 cup (167g) strawberries, chopped

Toppings

• Egg wash (1 large egg + 1 Tbsp water) or buttermilk or heavy cream for brushing
• Coarse sanding sugar (optional)

Instructions

1. Adjust flour for fruit choice: If using raspberries, add an additional ¾ cup (90g) flour; if using blueberries or strawberries, add ¼ cup (30g) flour to the base recipe to balance moisture from the fresh fruit and ensure proper dough structure when baking.
2. Combine dry ingredients and cut in butter: In a large bowl, mix the flour, sugar, baking powder, and salt. Add cold, cubed butter and work it into the dry ingredients using your hands or a pastry cutter until the mixture has pea-sized butter pieces.
3. Add wet ingredients and mix dough: Make a well in the flour mixture center and pour in buttermilk, vanilla extract, and egg. Gently stir with a spatula until the dough is thick and sticky. Fold in your chosen mix-ins such as chocolate chips or berries.
4. Knead dough gently and add flour if sticky: Transfer dough to a silicone mat or clean counter. Knead lightly until flour is fully incorporated, adding 1-2 tablespoons of flour if the dough feels too sticky.
5. Laminate dough to create layers: Fold the dough in half and press down slightly, then rotate 90 degrees and fold in half again. Repeat this fold-and-turn process 4-5 times to develop flaky layers.
6. Shape and chill: Form the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate the disc for 5-10 minutes to chill.
7. Cut scones: Using a knife or pizza cutter, slice the chilled dough disc into 8 equal wedges.
8. Prepare baking sheet: Place scones on a parchment paper or silicone mat-lined baking sheet, spacing them 2-3 inches apart.
9. Freeze and preheat oven: Freeze the scones for 30 minutes. During the last 5 minutes of freezing, preheat the oven to 400ºF (204ºC).
10. Apply wash and optional sugar: Brush the tops of scones with egg wash, buttermilk, or heavy cream. Sprinkle with coarse sanding sugar if desired.
11. Bake to golden perfection: Bake in the preheated oven for 20-26 minutes until tops are lightly golden. Allow scones to cool slightly before serving.

Notes

• Adjust flour quantities based on your choice of berries for optimal dough texture and structure.
• Use cold butter to create flakiness in the scones by cutting it into pea-sized pieces rather than fully incorporating.
• Laminate the dough through folding to achieve traditional flaky layers found in classic scones.
• Freezing the dough before baking helps the scones rise and develop an excellent crumb.
• Egg wash adds a glossy, golden finish but can be substituted with buttermilk or heavy cream for different textures and appearances.
• Mix-ins can be doubled or combined, but be aware they may require slight adjustments in flour to maintain dough consistency.

Keywords: scones, berry scones, chocolate chip scones, breakfast pastries, flaky scones, homemade scones, baked goods