Buttery, tender, and flaky, these chocolate chip buttermilk scones are simply sublime! With all the earmarks of classic scones, they melt in your mouth. Wonderfully light and so, so moist, it’s the delicate magic of buttermilk at work.
250ml ( 1 cup)Buttermilk1 cup milk + 1 tbsp vinegar, stir and let sit for 5 minutes.
80gms ( 1/2 cup)Dark chocolate chipsI used 70% dark chocolate
Topping
Egg wash - 1 egg beaten with 1 tsp water
Granulated sugarOptional
Instructions
Preheat your oven to 200 C. Line a baking tray with parchment paper.
In a large bowl, whisk the dry ingredients – all-purpose flour, baking powder, baking soda, sugar, and salt.
Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms coarse crumbs.
Pour over the buttermilk. Mix with a fork until the dry ingredients are just moistened.
Combine the ingredients gently using your hands until they all come together and you can form a ball with the dough. Please don't knead the dough.
Turn the dough on a floured surface and gently pat into an even circle, about 6" in diameter.
Sprinkle the chocolate chips on the surface. Press them down slightly. Cut the dough in half and place one on top of the other. Press the dough slightly, and again cut in half.Place the halves on top of each other, press it slightly and repeat this process twice more.This helps the chocolate chips get dispersed evenly through the dough without overworking it. It also helps create flaky layers.
Press into an 8" circle, about 2" in thickness. Use a cookie cutter to cut out into any shape you like. I used a 2" round cookie cutter. Gently place on the prepared tray.
Brush lightly with egg wash and sprinkle some granulated sugar on top.
Bake for about 20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.