Chocolate Chip Scones

Continuing with the chocolate theme, I made these for Sunday brunch. Compared to most store bought scones these are super moist.


Chocolate Chips Scones from Bon Appetit
*The original recipe calls for lemon peel, which I omit. You can substitute chocolate chips with craisins, blueberries, or nuts.

Ingredients:

• 2 cups unbleached all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, diced
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup chilled buttermilk*
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Milk and turbinado sugar* for glaze
  

Directions:

Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter; rub in 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 buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges (I cut mine into 8 wedges). Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°. Brush scones lightly with milk; sprinkle with turbinado sugar* (regular sugars works). Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.

*don't have buttermilk, add 3/4 tablespoon of white vinegar to 3/4 cup of regular milk for 10 minutes

*turbinado sugar aka 'sugar in the raw' - grab a couple of packets from a coffee shop :)

I need to have this baby soon or Cory is going to have roll me out of here......