A simple, sweet buttermilk scone studded with chocolate - the perfect accompaniment to your tea or coffee break.
These scones have a beautiful light, fluffy texture and taste wonderful both straight from the oven and also re-heated or cold the next day.
Stored in an air-tight container, these scones keep well for a fair few days.
Buttermilk Chocolate Scones
3/4 Cup buttermilk
1/4 Cup stevia
2 1/2 Cups flour (plain, or half plain, half wholemeal)
1/2 Tbsp baking powder
1/2 tsp salt
3 Tbsp butter, cubed and chilled
3/4 Cup chocolate chips
Skim milk, for glazing
1. Preheat the oven to 180°C. Mix the buttermilk, stevia, and egg in a bowl, whisking gently.
2. Add the flour, baking powder, salt, and butter to a food processor and blend to incorporate the butter. Tip into a large bowl, stir in the chocolate chips, and add the buttermilk mixture. Gently mix until just incorporated. A little more flour may be required if the mixture is too wet.
3. Turn out onto a floured surface and with floured hands gently knead a couple of times to ensure a well formed dough. Shaped into a circle, about 2 cm thick and transfer to a floured baking tray.
4. Brush the top with skim milk, cut into 12 even sized pieces and bake for 18 minutes, until risen and the top golden.
5. Serve warm and store leftovers in an airtight container.