English Scones (Dad’s Christmas morning scones)

 

Chocolate chips

8 oz. (1-3/4 cups) all-purpose flour

2 tsp baking powder

½ tsp kosher salt

1 tbs sugar

4 oz (8 tbs) cold unsalted butter, cut into 1/3 inch cubes

¾ cup buttermilk

2 tbs turbinado sugar and cinnamon

 

Heat the oven to 400 degrees.  Combine the flour, baking powder, salt and sugar in an electric mixer.  Add the butter and mix just until coated with flour.  The butter chunks should remain fairly large – no less than half their original size.  Add chips.  With the mixer set on a slow speed, add 2/3 cup of the buttermilk and mix until just absorbed.  Stop mixing when the dough begins to pull away from the sides of the bowl. 

 

Scrape the dough from the bowl and shape it into a ball.  With well-floured fingers, pat the dough into a 7-inch diameter disk.  Cut the disk into quarters and then again into eighths.  Set the scones on a baking sheet line with kitchen parchment and brush the tops with the remaining buttermilk.  Sprinkle with turbinado sugar and cinnamon and bake until well browned, about 15 to 20 minutes.