Chocolate Chip and Walnut Scones

Preparation info

  • Makes


    large scones
    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We bake these scones at Claire’s for breakfast, but you can also enjoy them midmorning with coffee for a break from work or studies. The scones are good plain or with raspberry jam.


  • 2 cups unbleached flour
  • 1 cup whole wheat flour
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons freshly grated orange zest
  • 12 tablespoons ( sticks) butter, cut into 12 pieces
  • 1 egg, lightly beaten
  • 1 cup buttermilk or sour milk
  • ½ teaspoon vanilla extract
  • ½ cup chocolate chips
  • ¼ cup chopped walnuts


    1. Preheat the oven to 375°F. In a bowl, sift together the unbleached flour, whole wheat flour, sugar, baking powder, and salt. Stir in the orange zest. Using two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
    2. In a separate bowl, whisk together the egg, buttermilk or sour milk, and vanilla extract. Pour the liquid over the flour mixture all at once and stir just to combine. Stir in the chocolate chips and walnuts.
    3. Line a cookie sheet with parchment paper or grease lightly. Drop the scone batter by heaping spoonfuls onto the cookie sheet, leaving as much space as possible to allow for spreading. Bake for 40 minutes on the center rack of the oven. The scones are done when a cake tester inserted into the center of each comes out clean.