This was the first time I have every made scones and it was much easier than I thought it would be. I also loved that I can use this recipe for substitutes such as blueberry or plain chocolate chip scones.
Check out my previous blog post to see how you make the toasted cinnamon sugar pumpkin seeds.
6 tablespoons of chilled unsalted butter, cut into 1/4 cubes, plus extra for greasing
2 cups of unbleached all-purpose flour, plus extra for flouring pan
1/3 cup of sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of semisweet chocolate chips
3/4 cup of toasted cinnamon sugar pumpkin seeds
3/4 cup of chilled buttermilk plus extra for brushing scones
1 large egg yoke
1 teaspoon pure vanilla extract
1 tablespoon + 1 teaspoon of brown sugar
Preheat oven to 400 degrees. Grease and butter a 9x13 baking sheet.
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Add butter and rub into flour mixture with your hands. The mixture should look like course meal when mixed thoroughly.
Mix in chocolate chips and pumpkin seeds.
In a small mixing bowl, whisk/combine: buttermilk, egg yoke and vanilla. Add to dry mixture and stir until combined. (Mixture should be sticky)
Flour a clean counter surface. Also, flour your hands. Take dough and place on flour surface. Form a 7-8 inch round. Cut into 7/8 slices.
Transfer to a grease and floured baking sheet. Do not worry if slices are not cut perfectly. Brush scones with buttermilk and top with brown sugar. Bake for 15-20 mins or until golden brown and toothpick comes out clean.
Serve warm with a glass of milk or OJ and ENJOY!!!