Chocolate Chip Scones

 I am very particular about my scones and so I was a little worried about these, because they have a lot more liquid than typical and also chocolate chips seem a little out of place in a scone.  But in honor of chocolate month I wanted something with chocolate and although I wouldn't see this slightly down-to-earth scones at a high tea, they are excellent nonetheless.

 I must say I really like the combination of buttermilk and chocolate.  There is something about the sourness of buttermilk (and sour cream) that really compliment the chocolate.

 The batter isn't too sweet, another point in this recipes favor.  Using milk chocolate instead of bitter or semi-sweet chocolate gives it a little added sweetness.  The buttermilk makes them really moist too.  And so easy to make, like all my favorite recipes.

 I have a lot of different ways to cut scones.  My mother's friend, who is British and where my most authentic scone recipe comes from cuts them into circles with a small juice glass.  She makes the dough pretty thin.  I also like to shape them into small rounds and cut into fourths.  This is another option, which is cutting them in triangles.  Whatever shape your scones are they will be super yummy.

Chocolate Chip Scones

3 cups flour
1/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
5 tablespoons unsalted butter
2 eggs
3/4 cup buttermilk
1 cup milk chocolate chips
EGG WASH
1 egg, beaten with
1 pinch salt
1. Combine dry ingredients in a bowl. Cut the butter into 12 pieces and rub it evenly into the dry ingredients until the mixture has the appearance of fine cornmeal.
2. Whisk the eggs and milk together and stir into the flour and butter mixture with a fork to form a smooth dough. Knead dough lightly then knead in the chocolate chips.
3. Roll the dough out to about 1/2 an inch, into a rectangle. Cut into strips and then into triangles. Place on a lightly greased baking sheet. Apply egg wash evenly over wedges, allow wash to dry several minutes, then apply again.
4. Bake in a 450F degree oven for 10 to 15 minute, until firm but not dry..

From CD Kitchen

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