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Chocolate Chip Buttermilk Scones

April 29, 2012

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°.

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3 Comments leave one →
  1. June 11, 2012 8:01 pm

    I don’t even like scones and these look delicious!!

    • June 19, 2012 9:18 pm

      Thanks a lot ELizabeth!

      • January 2, 2014 4:12 pm

        Cannot wait to try these .they sound wonderful. I am just haivng a ball making all these great recipes I am finding on this blog and in your book as well as experimenting on my own within the guidelines. I would go with the pine (pignoli) nuts too..but then again I am an Italian who was raised on pignoli nuts which were added to meatballs, tomatoe sauce and many other dishes but I was wondering if I can replace the Romano Cheese with Parmesean cheese instead? How many can you have although I am sure they are very filling and satisfying so one would be enough, correct?

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