- 2 cups flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 stick real butter, cut into chunks
- 1 cup mini chocolate chips
- 1 egg
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
2) Sprinkle flour on your counter top. Place dough on top and knead a few times (5 or 6 times). Pat into a round shape (like a really big thick pancake). Cut into 8 pie shaped pieces. Place on prepared cookie sheet, brush tops lightly with milk and bake at 425 degrees for 13-15 minutes. Cool for a couple minutes on the pan then move them to a wire rack.
Recipe Source: Northern Cottage
|The scones did not go unnoticed by the curious tiny human that|
is constantly running through my kitchen.
- I have little to no tolerance for the flavor of almond extract so I used a full teaspoon of vanilla in place of the 1/2 vanilla 1/2 almond. Having tasted it this way I will continue to make them without the almond extract.
- Husband LOVED these. I've made other kinds of scones before and after tasting them Husband had declared that scones are so dry that they must have been invented by coffee shops so you keep buying their coffee to keep from choking on the scones. But he tasted these and said they're "way better than all those other kinds you've made". I think he liked all the chocolate chips :)
- Watch your baking time because mine got a little burned on the bottom. However, that didn't stop me from enjoying them for a couple days as my 3:00 snack.
- If you're a scone lover, check out the recipe for Brown Sugar Pecan Scones that I made last year. I really enjoyed those...yum!