Saturday, 21 June 2014

Chocolate Chip Buttermilk Scones

Does anybody else always have to buy such a lot of buttermilk and only ever use such a small amount of it in each recipe!?  That's what happened last week when I made the Coca-Cola BBQ Cupcakes which only required 1/2 cup (125ml) buttermilk for the whole batch of cupcakes!  So, let's just say I had most of the carton of buttermilk leftover.  Bring on the following week's baking and of course, practically it just had to be something with buttermilk in! 
I had made these chocolate chip buttermilk scones once before (originally found and adapted from Skinny Taste), and thought they would be a great little dessert, snack, or even a great breakfast for the coming week!
And they're almost all gone so yes, they went down a treat!
I doubled the recipe so it made lots (and I made them big!) and used up as much of the buttermilk as possible!... But feel free to halve the recipe in case you don't need so many. 
Enjoy :-)
1.5 cups cold buttermilk
1/2 cup sugar
4 tsp vanilla extract
2 large eggs
4 cups all purpose flour
2 tbsp baking powder
1 tsp salt
6 tbsp cold unsalted butter (cut into small pieces)
3/4 cup chocolate chips
1 large egg white, lightly beaten
1.5 tbsp sugar
1.  Preheat the oven to 375°F and spray a baking sheet with cooking spray.
2.  Combine buttermilk, sugar, vanilla extract and eggs in a medium bowl and stir with a whisk.

3.  Combine flour, baking powder and salt in a large bowl. 
4.  Add the small cubes of cold butter and work with a pastry blender, or your fingertips until the mixture resembles coarse breadcrumbs.

5.  Gently fold in the chocolate chips.  Then add milk mixture and fold until moist.
6.  Place the dough onto a floured surface and knead lightly with floured hands.
7.  Pat out the dough to desired thickness and cut out with a round cookie cutter (I used a large round cutter, and also a small one to get various sizes of scones!).  You could also form the dough into a circle and cut the dough into wedges all the way through as the original recipe on Skinny Taste does!
8.  Brush egg white over the dough and sprinkle evenly with sugar.
9.  Bake until golden, about 20-25 minutes - depending on the size of your scones.
10.  Serve warm, and maybe even slice them open and spread a little butter over, mmmmmm!

After these were baked up they kind of reminded me of giant footballs!  They were rather big and the chocolate chips looked like the old school kind of black and white footballs so I added a couple of candle decorations I had in the cupboard and renamed them (in my head!) 'Soccer Scones'!

A little bittersweet now as England are out of the World Cup (and Canada never even made it!) but oh well.. at the time of baking there was still hope!... Bring on Wimbledon I guess!!
This may be the final blog post I'll get up on here for a while... There's all kind of busy times ahead, lots of adventures and things going on - I'll update you all soon, and hopefully write a few extra blog posts to make up for a few weeks off but for now - enjoy July and I'll be back soon :-)

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