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aerial shot of chocolate chip scone on a white surface
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Eggless Chocolate Chip Scones Recipe

This is an egg-free, one-bowl chocolate chip scones recipe with perfectly crumbly, bakery-style taste and texture.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 306kcal
Author: Hina Gujral


  • Food Processor
  • Baking Sheet


1 Cup = 250ml liquid, 200 g flour

  • 2 cups all purpose flour
  • 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


  • Combine the flour, white sugar, baking powder, salt, and baking soda in a food processor. Pulse for 10 - 20 seconds.
    making of scone dough
  • 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.
    making of scone dough
  • 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.
    aerial shot of scone dough
  • 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.
    chocolate chip scones before baking
  • 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.


  • 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. 


Calories: 306kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 176mg | Potassium: 136mg | Fiber: 1g | Sugar: 12g | Vitamin A: 337IU | Calcium: 56mg | Iron: 2mg