Scones.

I love scones. I have a few rotating recipes; however, chocolate chip are always my favorite. Next post: Green tea scones.

2 cups all purpose flour

1/4 cup granulated sugar

1 1/4 TEAspoon baking POWDER

1/4 TEAspoon baking SODA

pinch salt

1/2 cup cold unsalted butter, cut into pieces

1/2 cup milk or semisweet chocolate morsels

1/2 cup cranberries or dried cherries, if desired

1 teaspoon pure vanilla extract

2/3 cup buttermilk

Egg mixture for brushing

1 large egg

splash of milk

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Supposedly you will have 8 scones. However I like my scones a big larger then what the recipe calls for. I end up with 6 scone triangles, usually.

Mix egg and milk together and brush over scones. Sprinkle with cinnamon sugar--or just cinnamon.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.