Friday, July 24, 2015

Chocolate Chip Buttermilk Scones

I've been making these just about bi-weekly all summer. My older daughter is working at a summer camp and isn't always fond of eating breakfast (no knock on them, she's just generally not a breakfast person). Working at camp, she really needs to eat something to keep her energy up for the morning. She does like scones and I came across this one that she loves. I usually make them on the weekends and she takes what she needs for the week when she heads back to camp. Just pulled another batch out of the oven; they do freeze well, she'll take about half with her and I'll freeze the rest for the next week.

Chocolate Chip Buttermilk Scones
makes 12

3/4 c cold buttermilk
1/4 c sugar
2 tsp vanilla
1 large egg
1 c flour
1 c (white) whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp cold butter, cut into small pieces
3/4 c chocolate chips

Preheat oven to 375*. Combine first four ingredients in a medium bowl, stir well with a whisk. Combine flours, baking powder, and salt in a large bowl. Cut in the chilled butter until the mixture resembles coarse meal. Fold in the chocolate chips, then add the milk mixture stirring just until moist. The dough will be very sticky! Turn out onto a floured surface and knead four or five times. Form dough into a 9" circle on a greased baking sheet, about 3/4" thick. Using a sharp knife or a pizza cutter, cut dough into 12 wedges. Bake until golden, 18-20 minutes.

slightly modified from