These easy chocolate chip scones are slightly sweet, buttery, and tender with crisp edges.

Scale

2 cups all-purpose flour

1/4 cup sugar

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup cold unsalted butter

1 cup dark chocolate chips

3/4 cup buttermilk

1 tsp vanilla extract

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1. Preheat oven to 400°F. Whisk flour, sugar, baking powder, baking soda, and salt.

2. Grate cold butter and blend into dry mix until crumbly. Stir in chocolate chips.

3. Combine buttermilk and vanilla. Mix into dry ingredients until just combined.

4. Knead lightly on floured surface. Shape into 1 1/2-inch thick circle. Cut into wedges.

5. Place on lined sheet. Brush with milk. Sprinkle sugar. Bake 20–22 minutes. Cool on rack.

Use fresh baking powder and baking soda for best rise.

Keep butter very cold for flaky layers.

Do not overmix or the scones become tough.

Store leftovers 2 days at room temp or 5 days in fridge.