Chocolate Chip Scones

In our family, chocolate is a considered its own food group. We seriously think most things are better with chocolate. I guess you can call us chocoholics, if that's a thing. While we do love chocolate, my mom taught us "everything in moderation" is the best way to eat. These scones are buttery, flaky and have that all important addition of chocolate. Not too much, but just enough to satisfy our craving. 

To this day, my dad eats a small amount of chocolate everyday. He's 90 years young and looks amazing. So I guess once again, my mom was right. 

Me and my amazing dad on his 90th birthday. Proof that a little chocolate everyday keeps the doctor away!

It seemed only right that I design a personalized chocolate bar for his party favor.

No buttermilk? Add a splash of white or cider vinegar to regular milk for an easy substitute.

Be sure to combine your butter and sugar before adding the dry ingredients.

You can use two spoons or an ice cream scoop to evenly portion out your batter. 

Chocolate Chip Scones 

Makes about 1 dozen

Ingredients:

3c flour

1 tbl baking powder

2 sticks of butter (cut in 1 tbl-sized  pieces)

6 tbl sugar

3 eggs-room temperature

1/3c buttermilk

3/4 chocolate chips (semisweet, regular or mini-sized work well)

Directions:

Preheat the oven to 400 degrees

1. Whisk flour and baking powder together in a bowl and set aside.

2. In a large mixing bowl, or bowl of a standing mixer, beat butter and sugar together until blended. I like to drop pieces of butter in one at a time until well mixed.

3. Add the eggs, one at a time and beat until incorporated.

4. Turn off the mixer and scrape down the bowl, making sure everything is well mixed. 

5. Turn the mixer on low speed. Add the flour and buttermilk, a bit at a time, alternating between the two, just until incorporated.

6. Add the chocolate chips, reserving a handful, and fold them in. 

7. Drop the batter on to parchment lined baking sheets, about 2 inches apart. Place the reserved chips on top of each mound of batter. Bake for about 15 minutes or until lightly golden.

8. Cool on a wire rack for about 15 minutes. Enjoy!

Note:

Batter can be prepared ahead and refrigerated. Sometimes when I have houseguests, I make my batter the night before and bake it the next morning for an easy breakfast.