After eating only one chocolate croissant this weekend, I knew I needed more chocolate pastry goodness. I was so proud of my self control in that moment at the bakery, so I decided to reward myself by making these chocolate chip buttermilk scones.
Makes perfect sense, right?
I have already shared my love for scones. I am a tea drinker all the way. Tea and scones... doesn't get more perfect than that.
These scones are so light, flaky and delicious. They are not too sweet with just the right amount of chocolate. Scone perfection.
It's a simple dough to make. Mix all the dry ingredients together, cut in cold butter, then add an egg and buttermilk and you've got dough, people.
At this point, you could add any flavorings you want. You have total creative freedom. Feels good, doesn't it? You could make bacon scones if you wanted. But I love dark chocolate chips for this, and for pretty much anything really. The only thing that would make these scones better is more chocolate chips.
I hope you try them!
Chocolate Chip Buttermilk Scones
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1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1/2 cup dark chocolate chips, I used 60%
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut butter into small pieces, and cut into the dry ingredients until mixture resembles coarse meal. I used my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 or 5 circles with a biscuit cutter or the top of a drinking glass. Place on prepared baking sheet and bake at 425 degrees F for 10 - 12 minutes. These are best when served immediately.
Recipe Adapted From: Joy the Baker