Brown Sugar-Chocolate Chunk Scones
Scones make a wonderful breakfast with hot coffee or tea and lots of butter, but these scones can also be a great dessert with whipped cream and some fresh strawberries.
Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1⁄3 cup packed light brown sugar
- 1 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. salt
- 6 Tbsp. very cold butter, cut into small pieces
- 1 cup semi-sweet chocolate chunks
- 1⁄2 cup cold buttermilk
- 1 tsp. vanilla extract
- 1 large egg, beaten
- 2 Tbsp. coarse sugar
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl combine flour, sugar, baking powder, baking soda, and salt. Add butter and rub it in with your fingers until butter is in small pieces, no larger than peas. Add chocolate chunks and mix well.
- Pour in buttermilk and vanilla and mix until the liquid is absorbed. The dough will look very dry and shaggy. Turn out onto a work surface dusted with flour and knead the dough three times by pressing the dough into a fat disk, folding the dough in half, turning it quarter-turn and repeating. Do not over knead.
- Press into an 8-inch circle and cut the disk into 8 wedges. Places wedges on the prepared baking sheet and brush with beaten egg. Top each scone with coarse sugar.
- Bake scones for 15 to 18 minutes, or until the tops are golden brown. Cool 10 minutes on the baking sheet before transferring to a wire rack. Serve warm.