The sweetness of the semi-sweet chocolate chips just overpowers the overall flavor of this scone, and the addition of the sugar is a bit much. These aren't as rich tasting as when using heavy cream.
Ingredients
2 c. all-purpose unbleached flour
3/4 c. buttermilk (can also use cream, yogurt, or buttermilk substitute)
1/2 c. (1 stick) unsalted cold butter, cut into pieces
1/2 c. dried cranberries
1/2 c. semi-sweet chocolate chips
1/4 c. organic granulated sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
Directions
Preheat oven to 400 degrees F.
1. In a food processor, combine one cup of the flour, baking soda, baking powder, sugar, salt, and butter. Pulse until it resembles fine crumbs.
2. In a large bowl, add the butter/flour mixture to the remaining cup of flour. Stir in chocolate chips and dried cranberries until combined.
3. Gradually add in buttermilk and fold into batter until just combined. You may not need the entire amount of buttermilk.
4. Drop by rounded scoops onto a parchment-lined baking sheet. These spread out and rise a bit, so space scones out at least 1" apart. Bake for 20 minutes until lightly golden brown.
5. Let cool on a wire rack.
Buttermilk substitute
up to 1 cup of whole milk
1 tbsp fresh lemon juice
Add the lemon juice to the milk and let stand for about 5 minutes. Use as you would buttermilk.
