I love weekend baking. I rarely plan ahead what I’ll make; instead I let myself find spontaneous inspiration. Because of this, I have to be creative and use whatever I have on hand. These tasty scones fit the bill this time! I always have the necessary butter, flour, vanilla, chocolate chips etc., but these still felt special. They do call for buttermilk, but here’s an easy substitute.
Chocolate Chip Scones
Makes 8 scones
2 cups all-purpose flour
1/3 cup plus 2 tbsps sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsps chilled unsalted butter (diced)
3/4 cup mini semisweet chocolate chips (or regular ones, chopped finely)
3/4 cup chilled buttermilk
1 egg yolk
1 tsp vanilla extract
milk (for brushing on scones)
- Preheat oven to 400°F. Butter and flour baking sheet. Sift flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add diced butter and rub into flour mixture with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips.
- Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add mixture to dry ingredients and combine until dough comes together in moist clumps.
- Gather dough into ball and press out on lightly floured surface to 8-inch round. Cut round into 8 wedges and transfer them to baking sheet.
- Brush scones lightly with milk and sprinkle tops with remaining 2 tablespoons sugar. Bake until scones are crusty on top, about 15-20 minutes. Serve warm.
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