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Blueberry Chocolate Chip Scones

Buttery scones studded with blueberries and chocolate chips for a tender, bakery-style treat.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 16 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 2 tablespoons baking powder
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 8 ounces unsalted butter cut into small pieces (about 2 sticks)
  • 2 cups blueberries
  • 1 cup chocolate chips
  • 1 cup buttermilk
  • 2 large eggs one additional egg beaten for egg wash
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, sugar, and salt until evenly combined.
  • Using a pastry blender or fork, cut the cold, diced butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
  • Toss the blueberries and chocolate chips with a little flour from the bowl (or add them directly) and gently fold them into the dry mixture to distribute evenly.
  • In a separate bowl, whisk together the buttermilk, two eggs, and vanilla extract until blended.
  • Pour the wet mixture over the dry ingredients and mix briefly with a fork until the dough just comes together; do not overmix.
  • Turn the dough onto a lightly floured surface and gently knead a few times until uniform. Divide the dough in half.
  • Shape each half into an 8-inch (20 cm) disc about 1 inch thick. Cut each disc into 8 wedges (like a pizza) for a total of 16 scones.
  • Arrange the scones on the prepared baking sheet. Brush the tops with the beaten egg for an egg wash and sprinkle with additional sugar if desired.
  • Bake for 20 to 25 minutes, until the scones are golden brown and cooked through. Remove from oven and cool slightly before serving.

Equipment

  • Mixing bowls
  • pastry blender or fork
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper
  • rolling surface (floured)
  • brush (for egg wash)

Notes

  • Nutritional information is an estimate and may vary by product.
  • Do not overmix the dough to keep scones tender.
  • Use cold butter for the best flaky texture.
  • Gently toss berries and chips to prevent sinking.
  • Brush with egg wash for a glossy, golden top.