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Source: FamilyTime Favorites

Chocolate Chunk Scones
Scones are similar to American biscuits -- made from an easy dough that is kneaded quickly and patted into a circle with your hands. Adding chocolate chunks just makes them extra-delicious, but you could omit them and the nuts for plain scones.
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Serves: 8 scones
Prep Time: 15 minutes
Cook Time: 14 to 17 minutes
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2 large eggs, lightly beaten
1/2 cup buttermilk, or 1/2 cup milk mixed with 1 1/2 teaspoons vinegar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, cut into 1/2-inch cubes
6 ounces bittersweet chocolate, or milk chocolate, cut into 1/2-inch chunks
1/3 cup coarsely broken walnuts

Preheat the oven to 400º F. Lightly butter a baking sheet.

Reserve 1 tablespoon of egg for brushing on top of scones. In a medium bowl, stir together the buttermilk, remaining eggs, and vanilla.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Distribute the butter cubes over the flour mixture. With your fingertips, quickly rub the butter into the flour until the mixture resembles coarse crumbs. Stir the buttermilk mixture into flour just until combined. Stir in the chocolate chunks and walnuts.

Turn the dough out onto a lightly floured surface and knead until combined. This will take only 30 to 60 seconds. Do not overwork. With lightly floured hands, pat the dough into a 9-inch diameter circle on the prepared baking sheet. Brush the reserved egg over the top and side of the dough. With a serrated knife, cut it into 8 wedges. There is no need to separate the wedges from the circle during baking. Bake 14 to 17 minutes, or until lightly browned and a cake tester inserted in the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a metal spatula, transfer the scones to a wire rack and cool for about 10 minutes. Recut into wedges, if necessary. Scones are best served warm.

This recipe is from QUICK CHOCOLATE FIXES (St. Martin's Press) by Leslie Weiner and Barbara Albright.

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