Chocolate Chip Scones
These chocolate chip scones are lightly sweetened with a slightly crusty exterior, a perfect partner for your favorite cup of tea.
- 2 cup all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold butter, diced
- 1 tsp grated lemon peel (packed)
- 3/4 cup mini semisweet chocolate chips
- 3/4 cup chilled buttermilk
- 1 Nature's Yoke egg yolk
- 1 tsp vanilla extract
- milk (for glaze)
- sugar (for sprinkling on top)
Preheat oven to 400 F. Butter a baking sheet.
Combine flour, 1/3 cup sugar, baking powder, baking soda and salt in a large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to crumbs. Mix in chocolate chips.
Whisk buttermilk, egg yolk and vanilla in a small bowl. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough together and divide into two balls.
Press dough balls out on lightly floured surface into a round shape about 1/2" thick. (More flour may be needed if dough is too sticky to work with.) Cut dough into wedges. Transfer wedges to prepared baking sheet, spacing an inch apart.
Brush scones lightly with milk; sprinkle with sugar. Bake until scones are crusty on top and toothpick inserted into center comes out clean, about 15-20 minutes. Serve warm.