In one of my favorite episodes of Friends, Monica and Rachel bet that they know Chandler and Joey better than Chandler and Joey know them, with Chandler’s pet duck as the wager. Ross writes the questions and delivers them game-show style, and it’s soon revealed that while Rachel claims her favorite movie is Dangerous Liaisons, her actual favorite movie is Weekend at Bernie’s.
While some us have “favorite” and an actual favorite movie, I have a favorite breakfast food (eggs), and an actual favorite breakfast food (chocolate chip scones).
The chocolate chip scones that I have every once in a blue moon are from a one-of-a-kind bakery near my family’s home in Pennsylvania. I’ve never had a chocolate chip scone from anywhere else that was nearly worth the calories that must be in these things. Calling them “breakfast” is even a little bit of a stretch since they’re so sweet, rich and probably butter laden.
Since I don’t live in Pennsylvania anymore, and as a side note, shouldn’t be counting butter as a dairy serving in order to justify eating these, I decided to make my own from a recipe based on one that I found in Joy of Baking.
Anything that comes out of my oven would have to be lighter than from this bakery, just trust me on this one.
- 2 cups (280 grams) all purpose flour
- ¼ cup (50 grams) granulated white sugar
- 1¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
- ¾ cup (90 grams) milk or semi sweet chocolate chips or chunks
- 1 teaspoon pure vanilla extract
- ⅔ cup (160 ml) buttermilk
- Egg mixture for brushing tops of scones:
- 1 large egg, lightly beaten
- 1 tablespoon milk
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (or chips). In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 8 scones.