Some scone recipes can be a bit complicated and involved. But not this one! 🙂 And they turn out pretty darn delicious.
This recipe was shared with me by a very dear friend of mine, who was given the recipe by her co-worker. ❤ Unfortunately, I don’t know the name of that lady…but whoever you are…THANK YOU SO MUCH! Click below to download the printable version:
- ½ c. buttermilk
- 1 tsp. vanilla
- ½ tsp. almond extract (optional)
- 1 egg
- 1 ¾ c. flour
- ¼ c. ground flax seed meal
- ½ c. sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1/3 c. softened butter, chopped into small chunks
- 1 c. chocolate chips
- Preheat oven to 400 F, then mix the buttermilk, vanilla, almond extract, and egg together in a liquid measuring cup; set aside.
- Dump the flour, flax seed meal, sugar, baking powder, baking soda, salt, and butter chunks into a bowl and blend together using a pastry cutter (or pulse in a food processor until blended).
- Fold chocolate chips into dry mixture, then stir in liquid ingredients until combined.
- Drop onto parchment-lined cookie sheets (one batch makes 8 giant scones, or 18 little scones, depending on what size you prefer). If making small scones bake for 12 minutes; if big scones bake for 14-15 minutes.
- Enjoy! I like them best warm, but they do store well.
*Note: To make a healthier breakfast version, I take out 2 TBSP of the sugar, use half whole wheat flour and half regular flour, and add only ½ c. of chocolate chips (you can also use dried fruit, but I just couldn’t give up my chocolate!).
And you don’t necessarily have to use buttermilk; I was in a pinch one day and used 1/2 cup of milk with a 1/2 tsp. of vinegar mixed in and that worked out fine!
What’s your favorite scone recipe? Please do share in the comments below!
Happy summer baking y’all! 😉