Chocolate Chip Scones

Okay, so I am going to be completely honest here, these scones are one of the best things I have made in a long time (which is hard for me to say because I really do love most food!) For some reason though, scones were one of those things I never thought I liked.  I think that maybe I just didn't like the scones I've had in the past.  I remember them being dry and tasteless.  Let me tell you, these are not those scones!  These scones are perfectly flaky on the outside and super moist on the inside.  Not to mention, every bite comes with the bonus of at least one chocolate chip!

This recipe makes about 10 scones.  So, if you are like me and don't always have an occasion to cook for a group of people, I recommend making the scones and freezing them.  I put some directions on how to do this below in the directions section.
I love that you can freeze these and have freshly baked scones whenever you want-it's perfect for when you have company for breakfast and don't want to spend too much time in the kitchen.  And, eventhough I know scones are traditionally meant for breakfast or with afternoon tea (if you do that!), I think these would make a great after dinner dessert...I'm just sayin!

So, if you already love scones or aren't sure if you like them, I really suggest trying this recipe-you will be in love <3

Chocolate Chip Scones

2 1/4 cups plus 2 tablespoons all-purpose flour

1  1/2 teaspoons baking powder

1/4 + 1/8 teaspoon baking soda

1/4 cup sugar

1/2 teaspoon + 1/8 teaspoon salt

9 tablespoons very cold butter, cut into 1/2 inch cubes (I put it in the freezer for a bit before cutting)

3/4 cup chilled buttermilk

1 teaspoon vanilla extract

1 cup chocolate chips

additional sugar for sprinkling

If baking immediately, preheat the oven to 400 degrees.  If you are planning on freezing the scones, no need to preheat the oven.

Line a baking sheet with parchment paper or a silicone mat.

In the bowl of an electric mixer fitted with the paddle attachment, lightly mix the flour, baking powder and baking soda  together (You can also do this by hand using a large bowl and a whisk).  Add the sugar and salt to the mix and combine.  Add butter and mix at low speed until the butter resembles peas (if you aren't using a mixer, use your fingertips to rub the butter into the mixture).  Be sure not to break down the butter too much-the clumbs are what make the scones nice and flaky.

Add the buttermilk and vanilla. Mix gently. Add the chocolate chips and continue to mix just until the dough holds together.  If the mixture seems dry, add a little more buttermilk. 

Gather dough into a ball and place on a floured work surface.  Using your hands, pat the dough into rectabgle approximately 9x5x1 1/2 inches thick.  Using a sharp knife, cut the dough into triangles-you should end up with about 8-12, depending on the size that you cut them.  Transfer the triangles to the prepared baking sheet.

If you are baking them immediately, brush the tops with some additional buttermilk (or regular milk) and sprinkle some sugar on top.  Bake 25-30 minutes, until the scones are lightly browned on top.  Serve immediately.

If you are freezing the scones, place the entire baking sheet in the freezer and freeze for at least 15 minutes.  Then transfer the individual scones to a large freezer bag (freezing them on the cookie sheet will prevent all of them from sticking together and giving you one large scone).  Then, when you are ready to eat them, brush the tops with some milk or melted butter and sprinkle with sugar and bake. 

Sources: Epicurious, Bon Apetit, The Way the Cookie Crumbles, originally from Tartine and Ina Garten.