Chocolate Chip Scones

czwartek, 13 lutego 2014

Chocolate Chip Scones

Time: 43 mins


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup unsalted butter (room temp.)
  • 1/4 cup sugar, plus
  • 2 tablespoons sugar (6 TBSP total)
  • 3 eggs
  • 1/3 cup buttermilk
  • 1/2-3/4 cup chocolate chips (mini or regular)


  • 1 Mix flour and baking powder in a bowl.
  • 2 In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.
  • 3 Fold in the chocolate chips.
  • 4 Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.
  • 5 Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
  • 6 Heat oven to 350 degrees.
  • 7 Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.

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