I just love having something for my family to grab early on weekend mornings when I don’t particularly feel like cooking right away. These were a total winner…you may have to double the recipe!
I had my daughter mashing the butter into the dough for me which she adores and I detest:))
This is not what you typically get in a dry hard rock scone (I’ve just had too many of them and i’m not a fan.) These are delightfully moist, just sweet enough, and surprisingly filling enough for a breakfast snack!
Chocolate Chip Scones
(adapted from Bon Apetit magazine)
Makes 8 Scones
2 cups Oat Flour
1/3 cup sweetener of choice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, diced (you can use an alternative but it wont give the same texture)
1 teaspoon (packed) grated lemon peel
1 cup miniature semisweet chocolate chips
3/4 cup chilled buttermilk or yogurt (for nut milks use the same amount with 1 tsp lemon juice-let sit for 15 minutes to thicken and sour)
1 large egg yolk
1 teaspoon vanilla extract
Milk of choice (for glaze)
Extra sweetener to top with
Preheat oven to 400 degrees F.
Oil and flour baking sheet. Sift 2 cups flour, 1/3 cup sweetener, baking powder, baking soda and salt into large bowl.
Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips.
Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps.
Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 8 wedges. Transfer wedges to prepared baking sheet, spacing 1/2 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
Brush scones lightly with milk; sprinkle with about 2 TBS sweetener. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.