Add the wet ingredients:
In a small bowl or measuring cup, whisk together the milk, egg, and vanilla extract. Pour the milk mixture over the butter-flour mixture. Gently stir with a rubber spatula until large clumps form.
Hands mixing the wet ingredients in a glass bowl using a whisk for Chocolate Chip Scones recipe
A bowl of chocolate chip scone dough with a spatula on a marble surface for Chocolate Chip Scones recipe
Shape and divide:
Transfer the dough to a lightly floured surface. Use your hands to gently knead the dough a few times until it forms a rough ball.
Using a sharp chef’s knife or a bench scraper, cut the dough in half. Use your hands to press each half into a 6-inch diameter disc about 1 inch thick. With the knife or bench scraper, cut each disc into 6 wedges.
Place the wedges on the prepared baking sheet, spacing them at least 1 inch apart.
Hands kneading dough with chocolate chips on a marble surface for Chocolate Chip Scones recipe
Scones being cut into triangles before baking for Chocolate Chip Scones recipe
Chill the scones:
Place the baking tray, uncovered, in the freezer to chill while the oven preheats, about 30 minutes.
A tray of unbaked chocolate chip scones arranged on parchment paper
Preheat the oven to 425°F.
Arrange a rack in the center of the oven.
Brush the scones with egg wash and sprinkle with sugar:
In a small bowl, beat the egg with the water. Once the oven is preheated, remove the scones from the freezer. Use a pastry brush to brush the tops of the scones lightly with egg wash. Sprinkle evenly with the turbinado sugar.
Scones being brushed with a glaze before baking for Chocolate Chip Scones recipe
A hand sprinkling sugar on the scone dough on a baking tray for Chocolate Chip Scones recipe
Bake the scones:
Bake until the scones turn golden brown on top and the bottoms have browned, 16 to 18 minutes.
Remove from the oven and let cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack to cool completely.
Scones are best enjoyed fresh the day they’re baked. Store leftovers in an airtight container on the counter for up to 2 days. For extended storage, freeze the scones and store for up to 2 months in a freezer bag. Let the scones defrost at room temperature for about 1 hour.
