I never remember not making scones. The recipe came from my grandmother and they were a daily staple in our lives. Recently, they have appeared in my real estate offices and in the past have graced the desks of many Pleasanton teachers. Let’s be honest, Parker and Hunter's college professors would have them as well, except they live too far away. And a good scone MUST be "day of," no matter what my friends say!
I have made countless varieties. But my newest favorite is orange and orange chocolate! My second newest favorite is cranberry with white chocolate and lime. You get the picture. The combinations are endless!
So, happily, I share with you my scone recipe! Just don't forget that last ingredient ... Oh, and the name? When I asked Hunter for help naming them she said, "hmmm, yeah, I’m not your girl.”
Chocolate Chip Buttermilk Scones
INGREDIENTS: Serves 9
- 2 c. Flour
- ¼ c. Turbinado Sugar
- 1 T. Baking Powder
- ½ t. Baking Soda
- ¼ t. Salt
- 6 T. Unsalted Butter
- 3/4 c. Buttermilk
- ¼ c. Heavy Whipping Cream
- ½ c. Chocolate Chips/2 oz. chopped chocolate
- Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
- Combine dry ingredients.
- Shred refrigerator or freezer temperature butter into dry ingredients and mix with a fork.
- Add chocolate chips and milks and gently mix with a fork. Drop batter onto cookie sheet.
- Bake approximately 12 minutes or until lightly browned on top.