Chocolate Chip Scones

These scones are buttery and fluffy. The studs of chocolate chips give them dark richness. They are best warm out of the oven or toasted with a smear of butter or honey.

Adapted from Annie’s Eats

Ingredients:

• 2 cups all purpose flour
• 1/3 cup sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 6 tbsp. unsalted butter, cold and cut into pieces
• 1/2 cup dark chocolate chips
• ½ cup plain greek yogurt
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 large egg, lightly beaten

For egg wash:

• 1 large egg, lightly beaten

• 1 tbsp. milk or cream

Method

1. Preheat oven to 375 F.
2. Place dry ingredients in food processor and pulse to combine.
3. Add cold, cubed butter and pulse until the mixture forms coarse crumbs.
4. Gradually add in wet ingredients and pulse until the mixture forms a ball.
5. Transfer to a lightly floured surface and knead in the chocolate chips.  Knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
6. Cut the dough into eight triangles.
7. 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.
8. Bake 15-20 minutes or until lightly browned and a toothpick inserted into the center comes out clean.