Ingredients: 2 cups all purpose flour,1/3 cup firmly packed dark brown sugar 1 1/2 teaspoons baking powder,1/2 teaspoon salt.6 tablespoons unsalted butter, chilled, 1/2 cup buttermilk,1 large egg,1 1/2 teaspoons vanilla extract,1 cup semi sweet or milk chocolate ch ips, 1/2 cup toasted hazelnuts (optional)
Instructions:
Preheat oven to 400 degrees lightly butter a 9 inch diameter circle in the
center of the baking sheet. In a large bowl stir together the flour brown
sugar baking powder baking soda and salt. Cut the butter into 1/2 inch cubes
and distribute them evenly over the flour mixture. With a pastry blender
or two knives cut in the butter until the mixture resembles coarse crumbs.
In a small bowl stir together the buttermilk, egg and vanilla. Add the buttermilk
mixture to the flour mixture and stir to combine. S tir in the chocolate
chips and hazelnuts. The dough will be sticky.Spread the dough into an 8
inch diameter circle in the center of the prepared baking sheet. Arrange
additional hazelnuts around the edge of the dough for garnish if desired.
With a serrate d knife cut into 8 wedges. Bake for 17-19 minutes or until
the top is lightly browned and a cake tester or toothpick inserted into
the center of a scone comes out clean. Remove the baking sheet to a wire
rack and cool for 5 minutes. Using a spatula transf er the scones to the
wire rack to cool. Recut into wedges if necessary. Serve warm or cool completely
and store in an airtight container.
Source: Bladey Scone Archive
