This is an egg-free, one-bowl chocolate chip scones recipe with perfectly crumbly, bakery-style taste and texture.
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About Scones
Scones are a delicious baked treat originating from Scotland. In my opinion, scones are something between a cookie and a muffin. The crumbly outer texture reminds me of a perfect cookie and the softer interior is more like a muffin. I love them to the core.
But in different parts of the World, a scone comes in different shapes, flavours, and sizes. And each version is equally delicious!
The Magical One-Bowl Scone Recipe
This is a truly American-style chocolate chip scone recipe packed with all-purpose flour, butter, and buttermilk. It requires only one bowl or if I say honestly, a food processor.
I dump all the ingredients in the food processor, few pulses, and a perfect dough of scones is ready to bake. Trust me, it is way less mess on the kitchen counter and only one bowl to clean.
Ingredients Required
You need a handful of pantry staples to make chocolate chip scones at home.
- APF (all purpose flour) works perfectly fine for this scone recipe.
- Baking Agents – Baking Soda and Baking Powder
- Cold Butter: You need ice-cold butter to make scone dough. Not softened, melted, or room temperature butter. Those little lumps of cold butter in the dough while baking melt into crumbly goodness.
- Buttermilk: Not heavy cream or milk, you need buttermilk for this scone recipe. Use the readymade buttermilk, or make a small batch for making the scones (see recipe notes).
- Vanilla Sugar: I like the flavour of granulated white sugar with the hint of vanilla in my scones. Feel free to use plain white sugar or light brown sugar.
- Chocolate Chips: Dark, unsweetened chocolate chips are my first choice for this scone recipe. And I add a lot of them so that I get dozens of chocolate chips in each piece of scone.
How To Make Scones From Scratch
Mix Dry Ingredients: Add all the dry ingredients including sugar to the bowl of a food processor. Pulse for 10 – 20 seconds to combine.
Cut in Cold Butter: Cut the cold butter into small cubes and add to the processor. Pulse at medium speed for 20 – 30 seconds to combine butter and dry ingredients. They should look like lumpy bread crumbs. You can use a pastry cutter or finger as well for this purpose.
Prepare Dough: Add chocolate chips, chopped walnuts in the butter-flour mix. Turn on the food processor, simultaneously add buttermilk in small batches. Within a few, the dough starts coming together. Stop mixing!
Chill: Transfer the scone dough to a bowl. Cover with cling foil and keep it in the refrigerator for 5 – 10 minutes. Meanwhile, line a pie dish or baking sheet with parchment paper. Preheat oven to 180 degrees Celcius.
Shape Scones: Transfer the scone dough to a lightly flour-dusted surface or directly onto the baking sheet. Press into an 8-inch disc and, with a sharp knife cut into 8 wedges of equal size like a triangle or pie slice.
Brush Scones: Before baking, brush scones with melted butter, and sprinkle brown sugar on top for caramelization.
Bake for 20 – 25 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before transferring to a wire rack.
My Two Foolproof Tips
Tip 1) Do not overwork scone dough. You will end up with dry and sandpapery scones. In the food processor also, the dough requires not more than 5 minutes to come together. Do no pulse it for long.
Tip 2) The scone dough should be cold while placing in the oven. At any time during the process if the dough feels sticky or warm, keep it in the refrigerator for a few minutes.
Storage Suggestion
Serve scones chocolate sauce, vanilla icing, or dusted with sugar, either way, they are a perfect companion for an afternoon cup of tea.
Store them at room temperature for 2 days in an airtight container or in the refrigerator for 5 – 6 days. If you are in a hot and humid climatic condition, transfer scones to the refrigerator after 24 hours.
You can freeze the scone dough as well.
- Transfer the shaped scones to a freezer-friendly plate. Freeze for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container, placing parchment paper in between each layer.
- Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
More Baking Recipes
- Date Walnut Bread
- Chewy Granola Bars
- Chocolate Brownies
- Lemon Pound Cake
- Apple Muffin With Oats
- Tea Masala Spiced Pumpkin Cake
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Eggless Chocolate Chip Scones Recipe
- Food Processor
- Baking Sheet
Ingredients
1 Cup = 250ml liquid, 200 g flour
- 2 cups all purpose flour
- ⅓ cup granulated white vanilla sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Salt
- 100 gram cold butter, cut into small cubes
- ½ cup buttermilk you may require even lesser
- ½ cup chopped walnuts
- ½ cup dark, unsweetened chocolate chips
- 2 tablespoon light brown sugar, for sprinkling on top
Instructions
- Combine the flour, white sugar, baking powder, salt, and baking soda in a food processor. Pulse for 10 – 20 seconds.
- Add the butter and rub it flour and butter gently with your fingers until it has a bread crumb like texture. This can be done in a food processor as well. Pulse the butter and dry ingredients for 20 – 30 seconds minutes.
- Add chocolate chips, walnuts, and buttermilk in small batches. Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing. In a food processor, it comes together in a minute.
- Transfer the scone dough to a bowl. Cover with a cling foil and keep it in the refrigerator for 5 – 10 minutes. Meanwhile, line a pie dish or baking sheet with parchment paper. Preheat oven at 180 degrees Celcius.
- Transfer the dough into the pie dish and pat it into an 8-inch (20 cm) round with a thickness of ½ inch. Use a pastry scraper or knife to divide the dough into 8 big size wedges or 12 sleek wedges. Brush the tops of each wedge with the melted butter & generously sprinkle with light brown sugar.
- Bake the scones for 20 – 25 minutes, or until the tops are golden brown. Re-cut the slices immediately with a pastry cutter if need be.
- Cool the scones completely on a rack before storing. Serve with a drizzle of vanilla icing or a dusted with sugar.
Recipe Notes:
- Do not add all the buttermilk at a time. Use as much as required to bring the dough together.
- Scone dough is a bit sticky. If it is difficult to handle sprinkle a teaspoon of flour.
- Do not knead the dough or pulse for too long in a food processor once it comes together.
- For making buttermilk, combine 1 Cup lukewarm or room temperature milk with 1 teaspoon vinegar. Stir to combine and set aside for 10 – 15 minutes. Once the milk curdles and whey separates, use it for making scone batter as required.
Nutrition
i NumeroUnity says
aww…looks lovely..tempting!
aliasgarmukhtiar mukhtiar says
Yummy ………Please Share
FunFoodand Frolic says
Hi Tara, I have not yet tried cake in pressure cooker but yea to make moist carrot cake you can follow recipe of carrot apple muffins in my blog, hope that will help.
Tara nair says
Hi Hina! Its been long to be here. Delicious post altogether 🙂 One query, I tried to make carrot cake in pressure cooker, but it just didn’t work. Will you please help me with some tips? Thank you