Sea Salt and Chocolate Scones
We love to start our weekends off right with a batch of fluffy homemade buttermilk scones. But some recipes are just too labour intensive to wrap our heads around early on a Saturday morning. Thankfully for you, we’ve come up with a recipe for the ultimate sea salt and chocolate scones that couldn’t be easier to whip up (even if you’re drowsy and still blurry-eyed from a lack of sleep.)
Intrigued? Read on for one of our favourite recipes yet. We promise, your weekend mornings just got a little sunnier.
Servings
Makes 8 to 10 Scones
Sea Salt & Chocolate Scones Recipe:
You’ll Need
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp sea salt
- 1/2 cup + 2 tbsp cold unsalted butter, cut into small pieces
- 1 cup dark chocolate chips or chopped bittersweet chocolate
- 3/4 cup buttermilk + 2 tbsp buttermilk, for brushing tops
- ¼ cup demerara sugar, for sprinkling
Prep and Cook
- Preheat oven to 425 F
Line a baking sheet with parchment paper and set aside - In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest
Stir with a fork and set aside - Add butter and using fingertips or a pastry blender, blend into dry ingredients until mixture resembles coarse cornmeal, with a few smaller and larger chunks
- Pour in buttermilk and mix with a fork until ingredients are just moistened
Stir in chocolate
Turn out onto a large piece of parchment paper and gather together with your hands to form a dough (at this point your dough should be very loose) - Using the parchment paper (this will keep your hands clean) gently fold dough over itself a few times (this will help create 'layers' in your dough to create the flakiness you want) until it comes together and forms a ball
- Flatten out slightly (dough should be about 3-inches thick) into a circular shape
Using a fluted 3 to 4-inch round cutter (dipped in flour), cut out 8 to 10 circles
Transfer to a parchment-lined baking sheet, brush tops with buttermilk and sprinkle each with demerara sugar - Bake for 14 to 18 minutes, or until bottoms are golden and scones are c,ooked through
Serve warm with lots of warm butter!
