Chocolate Chip Scones
From Joy of Baking
2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
1/2 cup (75 grams) dried cherries or cranberries *I omitted these
1 teaspoon pure vanilla extract
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
2 tablespoons (30 grams) granulated sugar
1/4 teaspoon ground cinnamon
Dust on top
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. To make the Cinnamon Sugar, mix together the sugar and ground cinnamon. Sprinkle the tops of the scones with a little of the cinnamon sugar.
Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift the confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Makes 8 scones or 16 to 18 biscuits