Categories: breakfast, dessert
Ingredients
- 2 C flour
- 1/4 C granulated white sugar
- 1 1/4 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1/2 C unsalted butter, cold and cut up
- 1/2 C semisweet chocolate chips
- 1 t vanilla
- 2/3 C buttermilk
- 1 egg, lightly beaten
- 1 T milk
- 1/4 C sugar
- 1 t ground cinnamon
Directions
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Preheat oven to 400 degrees and place rack in the middle of the oven. Stack two baking sheets together and line the top baking sheet with parchment paper.
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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.
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Stir in the chocolate chips. In a small measuring cup, whisk together the buttermilk and vanilla and add to flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix.
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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 in diameter and 1 1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges. Place the scones on the baking sheet. Make an egg wash and brush the tops of the scones. Sprinkle with cinnamon sugar.
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Bake until golden brown and a toothpick inserted in the center comes out clean.