Tasty Tuesday – Chocolate… for Breakfast?!?

I saw these on Pinterest and wanted to make them immediately! Chocolate Chip Buttermilk Scones… so delicious!!!

Scones are a different type of baked good. They have the texture of a biscuit and are not as sweet as a similar flavored muffin would be. These particular scones have a hearty texture and a healthy amount of chocolate chips to make them extra special. Enjoy this breakfast treat!!

Chocolate Chip Buttermilk Scones

Slightly adapted from Skinny Taste


  • 3/4 c. cold buttermilk
  • 1/4 c. sugar
  • 2 t. vanilla extract
  • 1 large egg
  • 1 c. all purpose flour
  • 1 c. white whole wheat flour
  • 1 T. baking powder
  • 1/2-1 t. instant coffee powder or espresso powder
  • 1/2 t. salt
  • 3 T cold butter (from the refrigerator)
  • 3/4 c. chocolate chips
  • 1 large egg white, lightly beaten
  • Extra sugar for sprinkling! You can use raw sugar if you want a crisp topping


  1. Preheat oven to 375 degrees Farenheit. Spray baking stone or cookie sheet with Pam.
  2. In a medium sized bowl, combined buttermilk, sugar, vanilla and egg. Whisk until combined. Set aside.
  3. Combine both flours, baking powder, espresso or coffee powder and salt in a large bowl and whisk briefly.
  4. Cut chilled butter in small cubes and add into the flour mixture. Use a pastry blender, two forks or your fingers to combine. It should look like coarse meal when you’re done. Don’t worry if there are some rogue bits of butter lingering.
  5. Add in chocolate chips and gently fold in with a spatula.
  6. Pour in buttermilk mixture and use a wooden spoon to stir until moist.
  7. Flour a parchment paper or clean counter. Pour out dough and knead lightly three or four times with floured hands. My dough was pretty sticky!!! I ended up adding some extra flour (feel free to add a couple tablespoons at a time… you don’t want to add too much!!)
  8. Use your hands and form dough into a circle (about 9 inch diameter.) You want it to stay pretty thick – about 3/4 to an inch.
  9. Using a pizza cutter, cut dough into 8-12 wedges. Brush egg whites over dough and sprinkle with sugar.
  10. Bake until golden brown, about 17-21 minutes. Serve warm.

*This will keep well in airtight container or ziploc bag for a few days. Pop in the microwave about 10-15 seconds before serving.*

And if you eat one of these with a big mug of decadent dark hot chocolate… I don’t hate it.


About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , . Bookmark the permalink.

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