Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Buttermilk Chocolate Chip Scones
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- #86612
Nothing beats a relaxed morning with a cup of coffee, a pastry, and a house that smells like heaven. These scratch-made scones manage to be rich while staying perfectly light and flaky.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
3 cups all-purpose flour
1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar, divided use
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
1/3 cup miniature chocolate chips
directions
Position a rack in the center of the oven and preheat the oven to 425 degrees F.
Combine the flour, 1/2 cup sugar, baking powder, baking soda, and salt and sift them together into a large bowl.
Cut the butter into tablespoon-sized pieces and add the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture is the size of small bread crumbs.
Stir the buttermilk and vanilla together, then add all at once to the dry ingredients. Stir in the mixture briskly with a fork just until a sticky, shaggy dough forms. Stir in the chocolate chips.
This is quite a soft dough, so flour your work surface generously and turn the dough out onto it. Flour your hands and knead the dough gently about a dozen times.
Divide the dough in half, then, flouring your work surface and your hands as needed to keep the dough from sticking, pat each half into a circle about 8 inches across and 1/2 inch thick. Sprinkle each circle with 1 tablespoon of sugar and, using the flat of your hand, press the sugar gently into the surface of the dough.
With a long, sharp knife, cut each round into wedges. Transfer the wedges to a large ungreased baking sheet, placing them about 1/2 inch apart.
Bake until the scones are light brown and puffy, 15 to 18 minutes. Remove from the oven and cool about 5 minutes on the baking sheet. Serve the scones warm.
cook's notes
Expect a very soft, sticky dough. Add enough flour to the work surface and your hands to keep the dough from sticking.
added by
ajosephc
nutrition data
217 calories, 10 grams fat, 29 grams carbohydrates, 3 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
May 29, 2010
These directions were easy to follow and the scones tasted light and wonderful! I used 1/2 Cup brown sugar in the recipe and then white sugar for topping the wedges. EVERYONE loved the light texture and yummy flavor. Thank you very much for this recipe.
April 23, 2010
Great recipe. One suggestion is to use cold butter. It makes for a more tender scone.
April 14, 2010
Delicious & easy to make!!!! Followed the recipe with exception of using butter cold vs. room temp. I've been making scones for a long time, and cold butter always makes a flakier and lighter texture. Wonderful recipe!