3 C whole wheat flour
1/3 C brown sugar
2½ t baking powder
½ t baking soda
¾ t salt
1.5 sticks cold butter, cut into small cubes (put the butter in the freezer to make it easier to cut)
1 C low-fat buttermilk or 1 C low-fat milk + 1 T distilled vinegar
- Preheat oven to 425°F.
- In a large bowl, combine the flour + sugar + baking powder + baking soda + salt. Mix well.
- Mix the flour and cold butter cubes with your hands (the best tools) until the mixture becomes crumbly. (I kind of had to squeeze the butter chunks into it.) Do not overmix. Add the chocolate chips and mix.
- Pour in the buttermilk in parts, mixing the dough with your hands after each addition. Continue to pour in the buttermilk until the mixture becomes doughy and soft. I only used up about 3/4 C of the liquid. Be careful not to pour in too much liquid.
- Plop (it's a technical term) the dough onto a floured baking sheet and form into a large round shape. Flatten the top and push the dough out to create a bigger circle. Remember not to over-work it as it will yield to a tough dough. Just work the dough for less than a minute.
- Using a pizza cutter, cut the circle into about 8 triangles. ( if you don't want ginormous scones, do one more angled cut to make them mini scones.) Pull all of the triangles apart from one another so they cook evenly and brush the tops with a little melted butter.
- The scones of this size and thickness will bake for about 12 mins or until the outside is golden and the scones, firm to the touch. Let the scones cool for a bit.
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Important things to keep in mind:
1. The butter has to be cold or fresh from the fridge.
2. If working with your hands, do it fast (especially if working in a warm environment) so as not to quickly melt the butter. (Cold butter keeps the dough flaky)
3. It's recommended to keep the buttermilk cold as well.
4. Never ever get "knead/mix-happy" so as not to produce a tough dough. Treat the dough gingerly and do not exert too much force on it.