Makes 12 scones

2 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut up
1 cup mini choc chips
2 tbsp sugar
yolk of 1 egg
3/4 c. buttermilk (use milk and add tbsp of vinegar)
white of 1 egg
sugar for sprinkling

Heat oven to 375. Put flour, baking powder, baking soda, and salt in a large bowl and stir. Add butter and cut in with pastry blender or rub with fingers until fine granules. Add choc chips and sugar; toss to distribute. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over flour mixture and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate. In a small bowl, beat the egg white with a fork until broken up. Brush on the top of each scone with egg white and sprinkle lightly with sugar. With a pancake turner, transfer the two cut circles to an ungreased cookie sheet. Be sure that the 6 wedges are touching each other. Bake 18-22 minutes, until medium brown. Cool on a wire rack, after 5 minutes pull the wedges apart and cover loosely with a dish towel.

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