Buttery British Chocolate Pastries (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
¼ cup sugar
03 -
1 ¼ teaspoon baking powder
04 -
¼ teaspoon baking soda
05 -
¼ teaspoon salt
→ Wet Ingredients
06 -
½ cup unsalted butter, cold
07 -
¾ cup buttermilk
08 -
1 teaspoon vanilla extract
→ Mix-ins and Toppings
09 -
1 cup dark chocolate chips
10 -
Extra milk for brushing tops
11 -
Extra sugar for sprinkling
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
03 -
Take the cold butter straight from the refrigerator and grate it using a cheese grater. This creates small pieces that are easy to incorporate. If you don't have a grater, cut the butter into small cubes. Add the grated or cubed butter to the flour mixture and work it in using a pastry cutter or two knives, cutting until the mixture resembles coarse crumbs.
04 -
Fold the dark chocolate chips into the flour and butter mixture, distributing them evenly throughout.
05 -
In a small measuring cup or bowl, combine the buttermilk and vanilla extract. Pour this mixture into the flour mixture and stir just until the dough comes together. Do not overmix - the dough should be somewhat shaggy and just barely hold together.
06 -
Turn the dough out onto a lightly floured surface. Knead it very briefly (4-5 times maximum), then shape it into a circle about 1½ inches thick. The circle should be approximately 8 inches in diameter.
07 -
Using a sharp knife, cut the circle in half, then cut each half into 4-5 wedges, depending on how large you want your scones. You should end up with 8-10 triangular scones.
08 -
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with a small amount of milk, then sprinkle with a little sugar for added sweetness and crunch.
09 -
Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean (it might have melted chocolate on it, but no wet dough).
10 -
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.
# Notes:
01 -
These British-style chocolate chip scones feature a buttery, slightly sweet dough with a tender interior and crumbly edge, studded throughout with rich dark chocolate chips.
02 -
For best results, make sure your baking powder is less than a year old and baking soda less than six months old. You can test their freshness by stirring a small amount into hot water - it should fizz immediately if still active.
03 -
The key to flaky, tender scones is using very cold butter and handling the dough as little as possible. Overmixing or overworking the dough will result in tough scones.
04 -
These scones will keep at room temperature for 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months - simply reheat in a 300°F oven for about 10 minutes before serving.