I find it depressing how many people have never tried a scone.  They are traditionally an English food, also popular in Scotland, Wales, and Ireland; so I suppose if you live in the states, they get lost in the muffin-hype.  Don’t get me wrong, I love muffins.  But there’s something special about scones.

Chocolate chip scones are my absolute favorite.  Because scones are a marriage of muffins and biscuits, their flavor isn’t overly sweet, and their texture is fairly dense, which I think makes them perfect for breakfast.  Try dipping these ones into a mug of creamy hot chocolate.  Mmmmm.

Chocolate Chip Buttermilk Scones

You’ll Need:

3/4 c. cold buttermilk
1/4 c. sugar
2 tsp. vanilla
1 egg
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. chilled butter, cut into small pieces
1 c. mini chocolate chips
1 egg white, lightly beaten
1 1/2 tbsp. sugar (for glazing)

 

How To:

Preheat oven to 375F.  Spray a round baking sheet (I use a pizza sheet) with cooking spray.

Combine flour, baking powder and salt in a large bowl.  Using a pastry blender or a sturdy whisk, cut the butter into the mixture until it resembles a coarse meal.  Fold in the chocolate chips.  Add buttermilk, sugar, vanilla, and egg, and stir until moist.

Place dough on a floured surface and knead three or four times with floured hands (the dough will be sticky).  Form the dough into a 9-12″ circle, depending how thin you like your scones.

Brush the egg white over the top and sprinkle with extra sugar.  Using a knife, cut into 12 equally sized pieces (this makes them much easier to separate after baking).

Bake until golden, about 13-20 minutes, depending on your over.  Serve warm.

Makes: 12 servings

Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  303

Source (Adapted Slightly): Skinny Taste.

20140517 - Chocolate Chip Buttermilk Scones

 

Chocolate Chip Buttermilk Scones

  • Servings: 12
  • Print

You’ll Need:
3/4 c. cold buttermilk
1/4 c. sugar
2 tsp. vanilla
1 egg
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. chilled butter, cut into small pieces
1 c. mini chocolate chips
1 egg white, lightly beaten
1 1/2 tbsp. sugar (for glazing)

 

How To:

Preheat oven to 375F.  Spray a round baking sheet (I use a pizza sheet) with cooking spray.

Combine flour, baking powder and salt in a large bowl.  Using a pastry blender or a sturdy whisk, cut the butter into the mixture until it resembles a coarse meal.  Fold in the chocolate chips.  Add buttermilk, sugar, vanilla, and egg, and stir until moist.

Place dough on a floured surface and knead three or four times with floured hands (the dough will be sticky).  Form the dough into a 9-12″ circle, depending how thin you like your scones.

Brush the egg white over the top and sprinkle with extra sugar.  Using a knife, cut into 12 equally sized pieces (this makes them much easier to separate after baking).

Bake until golden, about 13-20 minutes, depending on your over.  Serve warm.

Makes: 12 servings

Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  303

Source (Adapted Slightly): Skinny Taste.

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