This recipe is simple. It’s a “pile everything into a bowl” type of recipe, minus the initial “blending” of the cold butter into the dry ingredients (much like a pie crust). The trick is adding just enough buttermilk until the dough just starts to pull together. I used my stand mixer with the dough hook attachment to bust it out.
49: Simple Chocolate Chip Scones (that will make you the popular one)
Total Time: 25 minutes (bake time of 10-12 mins)
Yield: 8 scones
- 2 cups AP Flour
- 1/3 cup Sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 8 tbsp (1 stick) Unsalted Butter, cut into small cubes and chilled
- 1/2 cup Chocolate Chips (I like Ghirardelli 60% Cacao Chips)
- 1/2 cup Ricotta Cheese
- 1 lg Egg
- 1-2 tsp Buttermilk (add until JUST pulling together)
Preheat your oven to 400F.
Combine all of your dry ingredients (save for the chocolate chips), and chill your butter. Using a pastry blender or a fork, combine the cold butter with the dry ingredients until it resembles coarse crumbs. You don’t have to make it perfect.
Attach a dough hook, or get your wooden spoon and biceps ready. Add your ricotta and egg to the mixture and stir. It will be dry. Add 1 tsp of buttermilk and stir until COMPLETELY incorporated. The dough may start to combine at this point. If not, carefully add up to another tsp of buttermilk until just combined. Why? Because if the dough is too wet, it won’t hold its shape all that well when it bakes.
Add your chocolate chips.
Pat your dough into a 7-8 inch round. With a sharp knife, cut into 8 pieces, like slicing a pie. If they get jacked up because they’re too soft, reshape into neat wedges before putting them on your baking sheet. I used a silicon baking mat over a standard cookie sheet.
Dust with sugar (optional) and bake 10-12 minutes or until the edges start to tan.
Allow to cool and go out and share ’em!