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Food Lion Kitchen: Chocolate Chip Buttermilk Scones

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From "Buttermilk: A Savor the South Cookbook" by Debbie Moose, published by University of North Carolina Press.

 

Makes 8 scones

 

2 cups my essentials all-purpose flour

½ cup food lion sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

6 tablespoons cold unsalted butter

½ cup my essentials mini chocolate chips

½ cup my essentials buttermilk

1 large egg

1 teaspoon vanilla

 

Preheat the oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray. Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut the cold butter into small cubes and scatter them over the dry ingredients. Use a pastry blender to cut the butter into the dry ingredients until the result looks like coarse cornmeal. Don't overblend. Add the mini chocolate chips and, using two large spoons, gently and quickly toss them with the other ingredients.

 

In another bowl, whisk together the buttermilk, egg and vanilla. Stir into the dry ingredients. The mixture will be sticky. Lightly flour your hands, then turn the dough out onto the cookie sheet and gently pat it out into a circle about 8 inches in diameter. Score the dough into 8 wedges with a serrated knife.

 

Bake for about 20 minutes or until the top is lightly browned and a toothpick inserted into the scones comes out clean. Cool on a wire rack before serving.

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