Scones have been a favorite breakfast treat of mine for quite some time.  They are easy to make and are perfect for both a leisurely morning or a quick start to the day.  Additionally, once I have made the base for the scone, I can divide the dough, making chocolate chip scones for the kids and fruit scones for the adults.

One of the newest admirers of these scones is Little Jake, the youngest in the group.  The first time that he had one, he misunderstood the name.  Afterward, he requested a batch of chocolate chip stones.  Since then he has learned both the name and the exact smile to give in order to procure this treat.

When making scones, there are endless possibilities.  The favorite type for the kids is the chocolate chip version, occasionally with a few white chocolate chips added.  If you want a non-fruit scone that is not so sweet, cinnamon chips make a tasty addition.  For the more adventurous eater, you can replace the chocolate with raspberries, blueberries, or strawberries.  A nice combination is blueberries with some white chocolate chips for sweetness.

Little Jake’s Chocolate Chip Scones

Michele Pesula Kuegler

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 8 scones

Ingredients

  

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, diced
• 1 cup chocolate chips
• 3/4 cup buttermilk*
• 1 large egg yolk
• 1 teaspoon vanilla
• 2 tablespoons sugar

Instructions

 

• Preheat oven to 400 degrees.
• Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
• Add butter, and combine using a pastry blender, two forks, or your fingers to mix. Continue until butter is the size of grains of rice.
• Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
• Add liquids to dry ingredients; mix until dough forms a ball.
• Stir in chocolate chips.
• Place dough on a lightly floured surface, and press into an 8-inch round.
• Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.
• Transfer wedges to a parchment paper-lined baking sheet.
• Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
• Enjoy!

Notes

*Instead of using buttermilk, I combine 1 tablespoon lemon juice and enough milk to equal 3/4 cup. Let stand for a minute or two before adding to recipe.