Chocolate Chip Scones
3 ¼ c AP flour
⅓ c and 2 T sugar, divided
2 ½ t baking powder
½ t baking soda
½ t salt
1 ½ sticks butter (3/4 c) cold & cubed
1 T lemon juice plus milk to make 1 c (or 1 c buttermilk)
¾ c mini-chocolate chips
1 c. semi-sweet chocolate chips
2 T butter, melted
Preheat oven to 425ºF.
Place lemon juice into a 1c measuring cup. Add milk to the measuring cup until you have 1 cup. Set aside. If using buttermilk, skip this step.
Place flour, ⅓ c sugar, baking powder, baking soda, salt and cold, cubed butter into a food processor and pulse until mixture is crumbly (about 5-7 pulses). Pour mixture into a large mixing bowl. Add lemon juice & milk mixture (or buttermilk) and stir until just combined. Mixture will be very thick. Add chocolate chips and mix until well distributed.
Pour out the dough onto a floured surface and knead by hand a few times. Split dough into two equal portions. Flatten each into a 8-9” round disk. Cut each disk into 6 pieces and arrange on ungreased baking sheet so the pieces are not touching.
Brush each piece with melted butter and sprinkle the reserved 2 T of sugar over the pieces.
Bake in preheated oven for 10-13 minutes until slightly golden in color.
Remove from oven and allow to cool on cooling rack for 5 minutes before serving.
Printable recipe here.