Chocolate chip scones made with buttermilk and fancy schmantzy Plugra butter

I decided to make chocolate chip scones yesterday because I wanted to use the special butter I had in the fridge. It's called Plugra, and while I knew it was a fancy, "european style" butter, I'd never used it. The recipe I started with was for 'Cream Scones' from Ed Browns great cookbook "The Tassajara Bread Book".

Ingredients * 1 cup buttermilk * 6 Tbsp sugar * 1 egg * 3 1/2 cups flour * 2 tsp cream of tartar * 1 tsp baking soda * 1/2 cup Plugra butter * 1/2 cup mini chocolate chips (the chips were my idea- I must be some kinda genius!)



Melt the butter and set aside. Mix the buttermilk, egg and sugar together in a bowl. Separately, sift the flour, baking soda and cream of tartar together. Add the wet to the dry and mix lightly, adding the butter as you do. Fold in the chocolate chips. At this point, I put the dough in the fridge for the night so that I could make these first thing in the morning.



chocolate chip scones and more at Amazon books Preheat your oven to 350 degrees. Roll out the dough to 1/4- 1/2 inch thick and use a pizza cutter to make 12 pieces. Place on a greased sheetpan and and sprinkle with sugar on top. Bake for 15-25 minutes, depending on thickness. Thin will cook quickly, thick will take more time so keep an eye on them. Remove from the oven and allow your chocolate chip scones to cool or have one hot if you like 'em that way.



You know, I can never leave well enough alone. After the scones cooled, I made up a chocolate ganache with heavy cream, a capful of vanilla and 4 ounces of 60% bakers chocolate. Then I sprinkled them with confectioners sugar and topped the treats with the cocao & cream sauce. I call 'em 'Zebra Scones' now.