Chocolate Scones

Chocolate Scones

Chocolate Scones

Scones are like biscuits with sugar. Using what’s known as the “cut in butter method” you’ll splinter cold butter into the flour until it resembles a coarse meal. If butter becomes to warm during the process, the refrigerator is your friend. The secret to flakey, light scones (and biscuits for that matter) is cold butter + hot oven.

2 1/2 cups all-purpose flour

1/4 cup sugar
2 teaspoons baking powder

1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick cold butter, cubed
1 cup buttermilk
1 egg, 1 yolk, divided
1/2 cup chocolate chunks
1 tablespoon water

Line a large, rimless baking sheet with parchment paper and set aside. Preheat oven to 425° F.

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using pastry blender, or two knives, cut in butter until crumbly. Make a well and add yolk, buttermilk and chocolate chips. Using a fork mix until a shaggy dough form. It will not look like traditional dough – that’s ideal!

Place onto a floured surface and create a square with 3/4” thickness. Cut into 8 scones and place on the sheet tray.

To make egg was whisk together the remaining yolk with 1 tablespoon water. Brush on scones and sprinkle with sugar. Bake until golden, 12-15 minutes.

Serve with jam.