Chocolate Chip Buttermilk Scones

I like scones. Probably because they aren’t too sweet, but those crystal sugars on top offer some dessert-like sensations in your mouth.

The scone is a quick bread, but I’d say a toe is dipped in the pastry family because you need to cut cold butter into the dough. I have no idea if this is true, but it’s how I feel about it.

Folding ingredients in (like the chocolate chips), but be real careful not to over-mix like all baked products because you’ll get a deflated product.

• 1/4 cup sugar
• 1 c.regular flour
• 1 c. whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 5 tbsp chilled butter in small pieces
• 2 tsp vanilla extract
• 3/4 cup cold buttermilk
• 1 large egg
• 1 cup chocolate chips

Combine dry ingredients thoroughly. Spray baking sheet with cooking spray. Cut in chilled butter with a pastry blender, or you could use forks, until the mixture resembles coarse meal. Add wet ingredients, stirring just until moist. Fold in chocolate chips.

Place dough onto a floured surface and knead lightly. Shape dough into 9-inch circle onto baking sheet, about 3/4″ thick. Cut out wedges and brush egg whites over the dough followed by a sprinkling of raw sugar (optional). Bake 20 minutes 375°.