As you all know, I am all for eating breakfast, but sometimes eating the same few breakfast foods on repeat is just blehhh. Sometimes I just want a sweet pastry and maybe a cup of tea but not spend like half an hour mixing and another half an hour baking. It'd be lunch before I can eat breakfast!
So I found my happy medium through this easy-peasy, chocolate-chip-cookie-doppelgänger scones. Did I say scones? And did I mention that they taste like chocolate chip cookies? They're amazinggggg! 😍
These chocolate chip scones are tender like how a scone should be but still have that crispy exterior crust. They're scattered with gooey chocolate chips in each bite that'll make you feel like a naughty kid eating chocolate chip cookies for breakfast. 😉 And these were sooo good that I actually went for a glass of cold milk.
So trust me, you want these in your life...even if it's healthy January! Plus, they're kinda healthy...there's chocolate. Chocolate's heathy! Right?
Ingredients for these Chocolate Chip Cookie Doppelgänger Scones:
- All-purpose flour: we want some gluten structure for these scones
- Baking powder: to leaven our scones
- Baking soda: normally, only baking powder is used, but since this recipe calls for buttermilk, baking soda will help cancel out some acid while giving some lift
- Sugar & salt: for flavors; since these are sweet scones, we will use more sugar than the savory ones!
- Unsalted butter: butter helps make scones buttery and flakey
- I always use unsalted butter because it's versatile with all recipes. You can always add salt but not take away.
- Eggs: to bind the dough, to add additional flavors, and for some additional lift
- Buttermilk: for flavor and helps to keep our scones moist and tender.
- Chocolate chips: because we are making chocolate chip cookie doppelgängers?
- I used Toll House semi-sweet because Ghirardelli's chips, in my humble opinion, are a little too big for scones. But Ghirardelli's 60% bitter-sweet are perfect for chocolate chip cookies!
How to make your scones a doppelgänger:
- Mix together dry ingredients. In a large bowl, stir together flour, baking powder and soda, sugar, salt, and chocolate chips.
- Blend cold butter. Using either a coarse size grater, a pastry blender, or a food processor, blend butter into flour. Mix flour and butter with fingertips. Butter should be around pea size.
- I usually go with the grater method because it's easy for me. But a pastry blender or food processor will work just as well.
-If you are using a food processor, make sure to cut the butter into smaller chunks to help your food processor blender better. Only pulse the mixture a few seconds at a time to prevent blending the butter too small or overheating the butter. Transfer to a bowl once butter has been blended.
- Add wet ingredients to dry. Beat together eggs and buttermilk. Add to dry ingredients. Stir together with a rubber spatula or your hand until no more dry flour is visible. *DO NOT OVERMIX*
- Batter will be on the wetter side and will be sticky.
- I recommend for the eggs and buttermilk to be beaten together at the last minute because the eggs tend to curdle with the acid in buttermilk...or simply beat the eggs separately and add it to the flour when adding buttermilk.
- Flatten dough. Flour both hands and turn the dough onto a lightly floured surface. Using your palm, pat down the dough to ¾ inch thick. Make sure to lift the dough every so often and flour as needed to prevent sticking.
- You can mold the dough to a ¾ inch thick disc or rectangle or whatever shape you like.
- Cut and bake scones. Cut the flattened dough evenly into 8 pieces for large, cafe size scones or 12 for medium size scones.
- I like mine large and filling!😋 Don't judge me!
- Bake. Transfer scones onto parchment lined baking pans and bake at 425 degrees Fahrenheit for about 14 minutes for large scones and about 10 minutes for medium scones.
- Scones are done when it's golden and an inserted toothpick comes out clean.
- The scones will be very tender and soft when it's still warm, but will harden up once cooled.
- Cool and enjoy! Remove the scones from the oven and let cool until comfortable to handle. I usually can't wait that long so I start munching once I can pick them up. The chocolate is still melted and the scone's fluffy and warm. All's needed is a glass of milk. Mmmm. So tender, so good, taste like chocolate chip cookies!
Bake with love! ❤️
Chocolate Chip Scones
- 1 pound all-purpose flour (roughly 4 cups)
- 1½ cups bittersweet chocolate chips
- 4 ounces granulated sugar (or ½ cup + 2 TBSP)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces unsalted butter, cold (or 2 sticks)
- 1 cup buttermilk
- 2 eggs, beaten
- Preheat oven to 425°F.
- Combine dry ingredients and sugar.In a large bowl, whisk together flour, chocolate chips, sugar, baking powder and soda, and salt.
- Blend butter.Grate cold butter into flour with a coarse size grater, pastry blender, or via a food processor. Mix flour and butter with finger tips. Butter should be around pea size.
- Add wet ingredients.Beat together buttermilk and eggs and add to flour mixture. Stir together with a rubber spatula or your hands until no more flour is visible. Batter will be on the wetter side and will be sticky.*buttermilk and eggs should be combined last minute to prevent curdling*
- Shape dough.With floured hands, turn dough onto a lightly floured surface. Flatten dough to ¾ inch with your palm or with a floured rolling pin. Dough can be circular or rectangular. Cut dough into 8 even pieces for large scones or 12 even pieces for medium size scones.*Make sure to lift the dough and flour the surface as needed to prevent sticking*
- Bake scones.Transfer shaped scones onto parchment lined pans. Keep scones about 2 inches apart. Bake large scones for about 14 minutes and medium scones for about 10 minutes. Scones are done when they are golden and an inserted toothpick comes out clean.
- Cool and enjoy! This is amazing with a glass of milk!
Marie Makela says
Loved this! If I wanted to use blueberries instead of chocolate chips would I need to alter anything? This was really easy and fun. Going to send some to my son for his birthday.
I'm so glad you guys liked it and found it easy to make! Yes! Blueberries are great substitutes. I've tried the recipe with blueberries, and it worked just as well. Although, I do recommend sprinkling a couple teaspoon of sugar over the blueberries before mixing them into the batter for some additional sweetness. Also, I would not add the blueberries until the very end to avoid having completely purple scones, unless that's your goal of course 😉.