Ree's Chocolate Chip Scones
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Recipe courtesy of Ree Drummond

Chocolate Chip Scones

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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 scones




  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
  3. Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
  4. For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
  5. Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.