Chocolate Chip Scones

Ever since I discovered pumpkin scones and successfully made them, I have had this undeniable sense of bravery. I will take over the scone world! Well, maybe not. But I will continue to try recipes in the hopes of finding something yummy my picky eater at home will at least try. During one of my recipe searches, I found chocolate chip scones. Goodness, what’s not to like about chocolate chip scones? So I gave them a try! Here is the original recipe:

Chocolate Chip Buttermilk Scones
Ingredients:

• 3/4 cup cold buttermilk
• 1/4 cup sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 cup all purpose flour (Bob’s Red Mill)
• 1 cup white whole wheat flour (Bob’s Red Mill)
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp chilled butter (must be cold) cut into small pieces
• 3/4 cup chocolate chips
• cooking spray
• 1 large egg white, lightly beaten
• 1 1/2 tbsp sugar

Directions:

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use two knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.

I did make them exactly as the recipe directed, but found that in a circle the scones took longer to bake. This did not affect the deliciousness, but did delay my enjoyment of the scones. So like any self-respecting baker, I changed the recipe.

My version of the recipe:

• 3/4 cup cold milk (I never have buttermilk on hand. But I did try it with sour milk – milk and vinegar – which worked well.)
• 1/4 cup sugar
• 2 tsp vanilla extract
• 1 large egg
• 2 cups flour (baking with wheat flour makes these scones dry)
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp chilled butter (must be cold) cut into small pieces
• 3/4 cup chocolate chips
• cooking spray
• 1 large egg white, lightly beaten
• 1 1/2 tbsp sugar

I mixed them the same way.

Directions:

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray and line with parchment paper.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Drop dough onto baking sheet in large dollops, I usually shape them to resemble a triangle. Yields 8-9, I prefer large scones.

Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.