The gift of hospitality sometimes comes with food.
Are you seeing a pattern here? Yup. We like chocolate chips at our house! This recipe is adapted from the King Arthur Flour Cookbook. I added in some extracts to make the flavor ramped up (as if all that butter isn’t enough? Yeah, well…) So while you are reading over this recipe, get out a stick of butter. It really does need to be room temperature to mix in easily.
I first attempted these scones because I wanted something different to bring for the teachers’ cookie exchange at school. They are always a hit. And they manage to be scarce around here, too.
Deb Vaughn’s Chocolate Chip Scones
Preheat oven to 500 degrees F.
Mix dry ingredients together. Cut in the butter. I use a (clean)* hand instead of a pastry fork. Your choice.
Stir together the buttermilk and beaten egg with the extracts. (Note: in less humid weather, you may need an additional tablespoon or two of buttermilk. I recommend using the baker’s dry buttermilk, mixing as much as you need.) Blend by hand into dry ingredients quickly and lightly. Stir in chocolate chips. *Do not overmix!
Turn dough out onto a well floured board. Flour your (clean)* hands. Knead and shape dough into two large balls. Sprinkle flour on the dough to keep it from sticking. Set one of the sections of dough aside.
Mold the piece of dough into a large, thick circle (for larger scones) or two equal, smaller ones (for smaller scones). Circles should be about 3/4 – 1 inch thick. Take a pastry blade and cut each circle into 8 pie-shaped wedges. Transfer to lightly greased baking sheet.
Repeat the molding, shaping and cutting with the other pieces of dough.
Turn oven down to 450 degrees. Bake for 12-15 minutes or until JUST beginning to brown. Check frequently as each oven will set and bake them differently.
Transfer scones onto a cooling rack. Sprinkle tops of with powdered sugar. Let cool. Watch ’em disappear!
YIELD: Makes 16 larger or 32 smaller scones.
*It’s a family joke. I love you, Mom! 🙂