My favorite Health Food Market has the most awesome scones. Someone cames in to make them Monday through Friday - she's off on weekends. I stopped in today, and unfortunately, her child is sick, no fresh scones. They did have some leftover from yesterday that I was able to buy for a steal (and they were still awesome !)
So - next time I'm going to try and make them myself - Reading through this recipe from epicurious - I'll probably follow it pretty closely, except I'll use the egg white to make a wash instead of just milk, and probably use raw sugar to sprinkle over the top - better texture. Oh, and I may omit the lemon - not real fond of lemon and chocolate ! I'll post pics when they're done !
2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 teaspoon (packed) grated lemon peel
3/4 cup miniature semisweet chocolate chips
3/4 cup chilled buttermilk
1 large egg yolk
1 teaspoon vanilla extract
Milk (for glaze)
Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.