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4.75 from 4 votes

Chocolate Chip Scones

Chocolate Chip scones are best served warm, with a glass of milk
Course: Scones
Author: an original recipe from Lavender and Lime


  • 500 g self- raising flour sifted, plus extra for dusting *
  • A pinch of salt
  • 45 g butter cubed
  • 85 g salted dark chocolate roughly chopped
  • 375 mls buttermilk
  • Milk for glazing


  • Place the flour and the salt into a large mixing bowl
  • Drop the butter into the flour and rub in using your fingertips
  • Add the chocolate and the buttermilk and mix in using a butter knife
  • When a soft dough has formed turn out onto a lightly floured surface
  • Flatten to 2cm and cut out the scones
  • Place onto a lined baking tray
  • Glaze the top with milk and put into the fridge for 30 minutes
  • Preheat the oven to 200° Celsius
  • Take the scones out of the fridge, glaze the tops again and bake for 20 minutes
  • Remove from the oven and leave to cool slightly on a wire rack before serving


* to make your own self-raising flour add 10mls baking powder to 150g flour