breads | breakfast | chocolate | desserts | dough | lemon | recipe | scones

Chocolate chip scones.

July 8, 2008

When I went to F.I.T. the D Building lobby had a little coffee bar/snack booth type deal that sold coffee (obviously), bagels, rolls, juice, etc. Sometimes cookies and brownies as well. They also, if you were lucky, had scones. I loved the chocolate chip scones. I don’t like cranberry scones or plain scones. But the chocolate chip ones were awesome. People used to laugh at me because I’d get a scone and a Snapple between classes (or during class). They’d say “Who just eats a scone as a snack?” Well English people do, I’m sure. I’m not English, so I really don’t know that for certain. But anyway… yeah I’d say since scones are a decidedly ‘British’ baked good, that English people eat scones as snacks. Unless scones are just for tea? In which case I was still perfectly within the realm of proper scone eating because I always ate them with a Snapple Peach Iced Tea (yeah, I know, its no Earl Grey with lemon…). But getting a scone that was guaranteed deliciousness was also better and easier than arguing with the lady serving me that the substance on my bagel was cream cheese, not butter like I’d asked for, which happened to me more than a few times.

I omitted the lemon peel and nothing bad happened. No lightning crashed down on me and the god of sconery didn’t curse me. As a matter of fact, they tasted wonderful. I’m not a scone expert- but I thought they were pretty boss.

Pre-baked scone-y goodness.

What is a scone, you ask? Well thanks to

“There are two ways to pronounce scone; “Skon” and “Skoan”.  Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock.   They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

The origin of the name ‘scone’ is just as unclear as where it came from.  Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny.  Others believe the name is derived from the Dutch word “schoonbrot” meaning fine white bread or from the German word “sconbrot” meaning ‘fine or beautiful bread’.  Still others say it comes from the Gaelic ‘sgonn’ a shapeless mass or large mouthful.

This small cake is a quick bread, similar to an American biscuit, made of wheat flour (white or wholemeal), sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs.  This produces a soft and sticky dough that has the ratio one part liquid to three parts wheat flour.   It needs to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone with a light to golden brown floury top and bottom with white sides.  The texture of the interior of the scone should be light and soft, and white in color.”

Well, there ya go!


Get the following ingredients:
  • 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)
  1. 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.
  2. 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.)
  3. Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
  4. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.


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  2. I’m glad that you were not struck dead due to your decision to omit the lemon peel. I personally hate grating lemon zest. I always freaking scrape my knuckles and then inevitably get lemon juice in it…. it sucks the big one! So unless I absolutley have to… I don’t do lemon zest. Ironically, my favorite smell is sugar that has been tossed with lemon zest… they should make that into a perfume.

  3. Yoyo: They aren’t hard at all! Very easy. I was pretty happy with the results but I have two other scone recipes I want to try before declaring this one the best.

    Luki: Yeah it is a pain in the ass, I love the flavor and I would’ve used it but I had no lemons and I didn’t think it was worth going out and buying any for this recipe. Oh and Bath and Body Works actually does have a sugared lemon scent…–fi-3086876_cp-2073258.html


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