[VIDEO] Small Batch Chocolate Chip Scones (Makes 4)

Dessert for breakfast, that’s what this Chocolate Chip Scones is for me. A soft tender scones with crunchy edges, buttery and loaded with bits and pieces of chocolate chips.

I am more of a savory breakfast person, more so when it comes to scones. Scones for me is a quick, delicious breakfast item or side dish for stews,’pasta or salad. I’ve made quite a lot of scones, but not so much of the sweet variation. It doesn’t mean I don’t like it, because I do. I love it as much as I love savory scones. Although I often just make it when I am having a sweet tooth craving for breakfast, I wouldn’t take it out in my favorite breakfast item.

I cannot express how much I love this scones, I guess you have to make it and try it yourself. I like how the edges are slightly crunchy, and how the chocolate chips melts when I bit on it. It decadent with just the right amount of sweetness. I did not add a lot of cinnamon so it doesn’t have that strong cinnamon taste which is my preference. If you love cinnamon more than I do, add more as you please.

Small Batch Chocolate Chips By SweetNSpicyLiving

About This Recipe

  • Ease in Making the Recipe: Scones is one that I consider to a be a very easy recipe, regardless if you are making sweet or savory version. You can make scones in 1 hr, that already include the chilling time of 30 minutes. This is one pastry that I often prefer to make in the morning when I feel like having it for breakfast. For me, nothing beats freshly baked Scones. With easy recipe like this, baking it the same day you are serving it is what I recommend you do.
  • Ingredients: The ingredients are simple and easy to find, not to mention flexible. You can use this base dough to make both sweet and savory variation. All you need to change are the mix in, this recipe uses chop and whole chocolate chips and a bit of cinnamon powder.
  • Texture, Taste & Flavor: It’s a flaky buttery scone, that’s for sure. It has just the right sweetness that compliments the decadent dark chocolate chips. Sweet scone doesn’t have to be overly sweet, that is how I always like it. The scone has a very tender crumb texture. Thanks to the cake flour, it surely made the texture soft and light. The amount of chocolate chip is just perfect, but there’s always room for a bit more if you fancy adding few more chopped chocolates.
  • Make-Ahead: Definitely Yes! You can make the dough ahead of time and keep it frozen up to 2 months, But with a recipe this easy, I highly recommend just make it the same day you want to serve it. I always say and I stand by it that scones and biscuit are best eaten the same day they are made, even better few minutes after baking. If you want to enjoy the bit of crunchy edges and melting chocolate in every bite, don’t make it sit long waiting for you to eat it.
How to Make Small Batch Chocolate Chips Scones

Ingredients for xx Scones

  • Cake Flour or All-Purpose Flour – Cake flour produces a lighter crumb Scones and so this is my go to most of the time. This is not saying that you cannot make it using all-purpose flour, you can and it will work too but with slight difference in texture.
  • granulated Sugar – this recipe small amount of sugar, 3 tablespoons. You can make it 2 tablespoon if you like it less sweeter but take into consideration that there a generous amount of chopped dark chocolate in the scones that will help balance the sweetness.
  • Baking Powder & Baking Soda – I used 2 leavening agent to gift a lift to the scones. Since there is buttermilk which is acidic, adding baking soda makes sense. The baking powder is also needed since we are adding a lot of heavy chopped and while chocolate chips, it will really need all the help it could get to push the scones to rise.
  • Salt – always add salt to enhance the taste. I used table salt.
  • unsalted Butter – I always grate my butter when making scones. Grating the butter makes an even size pieces that easily mix with the dough. Freezing is highly recommended for easier grating and for a more flaky scones.
  • Buttermilk – Buttermilk produces a light tender crumbs because of its acidic nature that works with baking soda. No need to buy an entire carton, make one at home by simply mixing the milk + 1 teaspoon of pure white vinegar or lemon juice. Leave it for 5 minutes until it curdle.
  • Semi-Sweet or Dark Chocolate Chips – I used Hershey’s Dark Chocolate Chips. I chopped half of it and left the remaining half whole. This combination gave a nice texture, plus I like how the small chopped chocolate gave the scones some specks of brown color. Looks nice and it also helps spread the distribution of the chocolate in the dough.

Why Cake Flour?

I used to make scones and biscuit using all-purpose flour, it does work too. But if you want a a light tender scones, cake flour will do the job better. Cake flour have the lowest protein content among all other type of flour, about 5 – 8 percent which produces a light tender crumb. This is why this is the recommended type of flour when making cakes as cakes a better with light tender texture. Another benefit of using cake flour is that it absorb liquid and sugar better thus making the bake product moist

All-purpose flour on the other hand have 10 – 12 percent protein content. The higher protein content produces a chewier compact baked product like cookies and flaky pie crust. Over mixing will easily result to a tough baked goods.

This is not saying that All-purpose flour will not work, as I mentioned I tried it several times before and it also worked but with difference in texture. When I started using cake flour for my scones and biscuits, I immediately noticed the difference and never looked back. Give it a try and compare the texture if you want to test it yourself.

Judy, one of the reader commented this when she made my Flaky Glazed Orange Scones

Great recipe! I followed your suggestion of using cake flour along with the high protein KA flour I normally use. My scones were finally the light and tender texture that I have been missing since switching over to KA flour about 5 years ago! (I have been blaming my new oven for 5 years!). Thanks!”

How to Make Scones

Everything in this process is easy. Scones always start with cold butter and mixing it with the dough along with the flour, sugar, salt, leavening agent. The add-ins can vary and is very flexible. For this recipe, I used chopped dark chocolate and cinnamon powder as mix in.

Mix the Dry Ingredients

To start the process, sift the dry ingredients in a bowl. Sifting is important here because we are using cake flour here and cake flour tends to have lumps. Sifting also aerate the flour, making it lighter and fluffier thus producing light and soft scones. I like sifting the salt, leavening agent and cinnamon powder along with the cake flour. Once done, add the sugar and mix again.

Add the Wet Ingredients

Gradually add the liquid which is buttermilk in this case. I often add half of the liquid to start with and then add more liquid as needed. Because we are using chopped and whole chocolate chip, this could make the dough a bit dry. But no worries, simply add the buttermilk gradually and stop as soon the dough comes together.

If the dough could get sticky when you ended up adding more liquid than required, simply add small amount of flour to dry up the dough, and rub your hands with some flour too so it doesn’t stick to the dough. Just do not add too much flour as you do not want ending with a tough scones.

Once you can gather it together to form a disk and it is not cracking, then you can stop adding more flour or liquid. This is pretty much applicable to any kind of scones not only for this variation.

Shape, Freeze

Once that is done, wrap the dough and freeze it at least 30 minutes, if you have 1 hr to spare, freeze it for 1 hour. You can even freeze it up to 2 months. No need to thaw when ready to bake, simply add 2-3 more minutes when baking frozen raw Scones.


Now the brushing of the top. You can use buttermilk to brush the top, that is if you do not want to crack 1 egg just to use to brush the top. Of course using egg wash will produce a better browning on top but it will not affect the overall taste of the scones. Arrange the scones in a parchment lined baking sheet and bake in a pre-heated oven. Bake at 400F, hot oven is key to producing a great scone.

The process of making the scone is pretty basic, even if this is your first time making it. I left few tips below on scone making, spare some time and read it because it is crucial to having a soft and flaky scone.

Tips to a Successful Flaky and Light Scones

  • Cold Ingredients: This is one of the secret to a flaky Scones just like with biscuit and pie crust. Eggs, cream/milk/water should be cold not only the butter. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result
  • No Over Mixing:  Just like when making bread over mixing could result to a tough scones. This is why it is very important to handle the dough with care, slightly and gradually push it around but do not knead it too much to make the texture smooth. Stop as soon as you are able to gather it up together. With scones, lumps and bumps is perfectly fine, it gave the scone a more rustic look
  • Chill or Freeze Before Baking: The dough will soften as you handle it because of the warmth of your hands, so as extra precaution, chilling it or even freezing it before baking is highly recommended for a flaky texture.
  • Hot Oven – Pre-heated hot oven is recommended when baking scones or biscuits. This is important so that the scones could reach its fullest height and lightest crumb.
Small Batch Chocolate Chips Scones

Substitute for Buttermilk

You do not have to buy a carton of buttermilk just for this recipe. You can make your own by adding 1teaspoon of lemon juice or plain white vinegar to the same amount of liquid in this recipe. Leave it for 10 minutes until it curdles. If you do not have lemon juice or vinegar, you can also use full fat milk or heavy cream. Add the liquid gradually as each of this substitute have different level of moisture that could affect the dough.

Ok, I think that’s about it. Spare sometime watching the video and carefully read and follow the instructions below. Let’s get started!


  • 1 cup Cake Flour or All-Purpose Flour
  • 3 tablespoon Sugar
  • 1 teaspoon Baking Powder
  • 1/8 teaspoon Baking Soda
  • 1/3 teaspoon Salt
  • 1/4 teaspoon Cinnamon Powder
  • 1/4 cup COLD frozen Butter (Freeze overnight or minimum 1 hour)
  • 5 – 6 tablespoon COLD Buttermilk (plus more for brushing top and as needed, about 1 tsp)
  • 1/3 cup Chocolate Chips or chopped Chocolate


  1. Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
  2. Dry Ingredients: In a large bowl, sift the flour, baking powder, baking soda, cinnamon powder and salt. Using a large holed cheese grater, grate the frozen butter. Add the sugar and mix to combine.
  3. Wet Ingredients: Gradually add buttermilk to the flour mixture and stir just until the dough starts to come together. Start by adding half of the liquid first then gradually add as needed. You may need more or less of the recommended measurement. You do not have to use all of it, once it start to come together, stop adding more. Add the chocolate chips and continue mixing until the bowl is clean and the dough comes together.
  4. Shape the Dough: Carefully gather to bring the dough together. It you find some spots dry, add a bit of buttermilk to moisten it. If you find it too wet, add small amount of flour. Form the dough into a 5 (thicker scones) or 6-inch disk.
  5. Freeze: Wrap with plastic wrap and freeze for at least 30 minutes. You can leave this overnight in the freezer for baking the following day. This can be kept frozen up to 2 months. No need to thaw once ready to bake. Simply add 2 – 3 minutes in the baking time.
  6. Arrange: Cut the dough into 4 wedges. Place the scones on the baking sheet spacing about 2 inches (5 cm) apart. Brush top with remaining buttermilk or egg wash (1 beaten egg + 1 teaspoon water).
  7. Bake for about 18 – 20 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Rotate the pan halfway through. Check at 15 minutes to make sure the top is not browning too fast. If this is the case, simply cover the top with aluminum foil. Remove from oven and transfer to a wire rack to cool.

Makes 4 scones

Featured Posts:

My Latest Video

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.


Facebook | Instagram | Pinterest | Twitter | YouTube

Categories: Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© SweetNSpicyLiving.com. All rights reserved.

All images and content are copyright protected. Please do not use my images without my permission. If you want to republish this recipe, kindly re-write the recipe in your own words, use your own photos or link back to this post for the recipe. Thank You!

%d bloggers like this: