Chocolate chip Scones
2 c. flour
1/2 c. sugar + 1 T for top
1/2 t. baking powder
1/2 t. baking soda
1/ 4 t. salt
6 Tablespoons butter, chilled
1/2 c. buttermilk + 1 T for top
1 large egg
1/3 c. mini semi-sweet chocolate chips
Preheat oven to 400 degrees.
In a medium to large bowl, whisk together flour, 1/2 c. sugar, baking powder, baking soda, and salt.
Cut butter into 1/2 inch cubes and put over flour mixture.
Using a pastry cutter or 2 knives, cut butter into mixture until it resembles coarse crumbs.
Stir in the cranberries and chocolate chips just until they are coated with flour.
In a small bowl stir together, using a fork, the buttermilk and egg.
Quickly add to the flour mixture and stir just until the flour is absorbed.
Don't over mix.
Turn out onto a lightly floured board and using flour dusted hands knead about 8 times.
Pat into a circle 8 inches in diameter.
Brush with 1 T of buttermilk and sprinkle with 1 T
Cut into 8 wedges and transfer to a greased baking sheet, spacing scones about 2 inches apart.
Bake 20 to 22 minutes or until tops are lightly brown.
If desired, brush tops with 2 T of warm apple jelly.
Cool on pan for about 5 minutes, then transfer to rack for further cooling.
Recipe can be easily doubled for 16 scones