Scout Mama Llama: Chocolate Chip Scones & Ireland

Mmmmm...scones. I love them. In all kinds of flavor combinations. I love them warm with a little butter spread on and melting and I love them plain. Scones are a traditional quick bread hailing from the UK. They can be either sweet or savory with the most common fillings being raisins, currants, cheese, and dates. There is also the luscious lemonade scone made with lemonade and cream instead of butter and milk, yum. You can make scones as either drop biscuits or rolled and cut.

Scones are made and loved throughout the world but they are best known in England, Scotland, and Ireland. Scones were the chosen representative of Ireland at Cafe Europe, a cultural initiative of the EU president, in 2006. As much as I've always loved these flaky, buttery pastries, I've never actually made them. So, when I came across a recipe for traditional Irish scones, I knew I had to try it.

Reading through the blog post with that recipe reminded me of our awesome trip to Ireland in 2009. We had such a great time with our friends and really fell in love with the country. We spent two glorious weeks experiencing the beautiful landscapes, historical sites, and Irish culture. I can't wait to plan our next trip there. In the mean time I'll make due with cooking up all sorts of Irish food like shepherd's pie, soda bread, and now scones.

Chocolate Chip Scones
Adapted from Not Your Momma's Cookie

Ingredients

1 1/2 Cups All Purpose Flour
1/2 Cup Cake Flour
3 Tablespoons Sugar
2 1/2 teaspoons Baking Powder
3/4 teaspoon Salt
4 oz Unsalted Butter, cold and cut into pieces
3/4 Cup Mini Chocolate Chips
1/2 Cup Buttermilk (or 1/2 Cup Milk with 1 Tablespoon White Vinegar added)
2 Large Eggs
1/2 teaspoon Vanilla

Directions

Preheat oven to 375F.

Line a baking sheet or round pizza pan with parchment paper.

In a mixing bowl, combine the flours, sugar, baking powder, and salt.

Using a pastry cutter or two knives, cut the butter into the flour mixture until you get a course meal consistency.

Stir in the chocolate chips.

In a small bowl, whisk together the buttermilk, one egg, and vanilla.

Slowly pour over the flour mixture.

Gently stir together with a fork. (Do not over mix! The less you mix, the fluffier your scones will be!)

Lightly knead the dough together into a ball.

Place the dough onto the prepared baking sheet and pat down into a circle about 1 inch thick.

Cut the dough into 12 wedges. I used a pizza cutter dipped in flour.

Lightly beat an egg with a teaspoon of water and brush the top of the dough.

Sprinkle the top with a little bit sugar.

Bake for 17-22 minutes, until golden brown.

Yields: 12 servings