Eggless Chocolate Chip Scones Recipe

aerial shot of chocolate chip scone on a white surface

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Eggless Chocolate Chip Scones Recipe

These are the perfectly crumbly, fluffy, bakery-style chocolate chip scones. This is an egg-free, one-bowl scone recipe with the addition of chocolate chips and walnuts.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 306kcal

Author: Hina Gujral

Equipment

Food Processor
Baking Sheet
Oven

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.

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