Sea Salt and Chocolate Scones Recipe

We love to start our weekends off right with a batch of fluffy homemade buttermilk scones. But some recipes are just too labour intensive to wrap our heads around early on a Saturday morning. Thankfully for you, we’ve come up with a recipe for the ultimate sea salt and chocolate scones that couldn’t be easier to whip up (even if you’re drowsy and still blurry-eyed from a lack of sleep.)

Intrigued? Read on for one of our favourite recipes yet. We promise, your weekend mornings just got a little sunnier.

Servings

Makes 8 to 10 Scones

Sea Salt & Chocolate Scones Recipe:

You’ll Need

2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp sea salt
1/2 cup + 2 tbsp cold unsalted butter, cut into small pieces
1 cup dark chocolate chips or chopped bittersweet chocolate
3/4 cup buttermilk + 2 tbsp buttermilk, for brushing tops
¼ cup demerara sugar, for sprinkling

Prep and Cook

Preheat oven to 425 F
Line a baking sheet with parchment paper and set aside
In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest
Stir with a fork and set aside
Add butter and using fingertips or a pastry blender, blend into dry ingredients until mixture resembles coarse cornmeal, with a few smaller and larger chunks
Pour in buttermilk and mix with a fork until ingredients are just moistened
Stir in chocolate
Turn out onto a large piece of parchment paper and gather together with your hands to form a dough (at this point your dough should be very loose)
Using the parchment paper (this will keep your hands clean) gently fold dough over itself a few times (this will help create 'layers' in your dough to create the flakiness you want) until it comes together and forms a ball
Flatten out slightly (dough should be about 3-inches thick) into a circular shape
Using a fluted 3 to 4-inch round cutter (dipped in flour), cut out 8 to 10 circles
Transfer to a parchment-lined baking sheet, brush tops with buttermilk and sprinkle each with demerara sugar
Bake for 14 to 18 minutes, or until bottoms are golden and scones are c,ooked through
Serve warm with lots of warm butter!