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.