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Chocolate Chip Scones Recipe:

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 1/4 teaspoon (5 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) fine kosher salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/2 cup (85 grams) semi sweet, bittersweet, or milk chocolate chips

1/2 cup (75 grams) dried cherries or cranberries

1 teaspoon (4 grams) pure vanilla extract

2/3 - 3/4 cup (160 - 180 ml/grams) cold buttermilk

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Chocolate Chip Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender #ad, your fingertips, or two knives. (The mixture should look like coarse crumbs.) Stir in the chocolate chips and dried cherries.

In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk or flour if needed to make a soft dough).

Transfer to a lightly floured surface and pat the dough into a 7 inch (18 cm) round. Cut the circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little milk or cream.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool. The scones are best the day they are made. But they can be covered and stored for a few days at room temperature, or they can be frozen for about one month.

Makes 8 scones.


Chocolate Chip Scones make a very tasty breakfast treat. These scones also contain sweet dried red cherries which I think pairs nicely with the dark chocolate chips. One of my favorite ways to make scones is with buttermilk, instead of the more traditional cream (or milk). Buttermilk gives these Scones a light and tender, almost bread-like texture. The scones are baked in a fairly hot oven which gives them a golden brown and crisp outer crust. If you can enjoy these scones the same day as they are made, preferably shortly after they come out of the oven.

Chocolate Chip Scones can be made using regular chocolate chips or you can cut up your favorite chocolate bar into uneven chunks. While the recipe calls for dried sweet red cherries, you could use dried cranberries or there are many other dried fruits that could be added to the dough. Dried raisins, apricots, prunes, figs would be nice, or you could leave out the dried fruit completely.

Buttermilk has a thick and creamy texture with a rich and tangy buttery taste that makes baked goods tender. Whereas in the past it was the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make a good substitute for commercial buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml/grams) of milk. Let stand about 10 minutes at room temperature before using.