Chocolate chip scones


  • 3 cups all purpose flour
  • 6 tablespoons sugar
  • 5 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 ½ sticks chilled unsalted butter cut into ½-inch cubes
  • ½ cup plus 2 tablespoons chilled heavy whipping cream
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract optional
  • ¼ cup chilled buttermilk
  • 6 ounces semisweet chocolate chips


  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in with a pastry knife until coarse meal forms. Whisk ½ cup cream, 1 egg, and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Toss in chocolate chips and blend gently. Gather dough into ball; flatten into a disk. Press dough out on floured surface into a rectangle that’s about an inch thick. Cut into 12 even squares. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in a small bowl for glaze. Brush some on squares.

    Bake scones until golden and tester inserted into the center comes out clean, about 18 minutes. Transfer to rack and cool.