Chocolate Chip Scones

Last night my housemate and I baked chocolate chip scones from a Martha Stewart recipe that we adapted. We made the recipe, Fast Raspberry Scones, with blackberries on Saturday, and tried it last night with chocolate chips. They were delicious! Here's our adapted version:

Chocolate Chip Scones

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1/4 cup plus 1 tablespoon sugar

1 tablespoon baking powder

3/4 teaspoon coarse salt

1/2 cup (1 stick) cold, unsalted butter, cut into small pieces

3/4 cup buttermilk (we used milk with lemon juice to make buttermilk)

1 large egg yolk

1 cup chocolate chips

Preheat oven to 400 degrees. In a bowl, mix together flour, 1/4 cup sugar, baking powder and salt. Add butter and mush together. (We used our hands because the recipe called for a food processor, which we don't have.) In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture into larger bowl, mixing until dough just comes together.

Knead in chocolate chips. Transfer to flat surface. Gather and pat dough into a 1-inch thick square and cut or pull apart into 2-inch pieces. Place pieces about 2 inches apart on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

Bake until golden brown, about 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on wire racks. Serve warm or at room temperature. Makes 20.