This recipe belongs to Ree Drummond (“The Pioneer Woman” on Food Network). I am duplicating it here because I am changing the measurements to make 12 scones instead of 8, and adding cherries.
Chocolate Chip Scones
- 3 3/4 cups baking mix, such as Bisquick, plus more for dusting
- 3/8 cup brown sugar
- 6 tablespoons salted butter, diced and chilled
- 3 large eggs, beaten
- 3/8 cup buttermilk
- 1/4 tsp vanilla extract
- 2 cups chocolate chips
- 1 cup dried cherries
- (optional) 1 cup chopped pecans
- 1/2 cup milk
- Splash vanilla extract
- 3 cups sifted powdered sugar
- Pinch kosher salt
- 1/4 cup mini chocolate chips (I don’t usually do this)
(I reduce the amount of icing by 1/3, usually)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips (and cherries and pecans if you use them).
- Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 6 equal squares. Cut each square in half, creating 12 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
- For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
- Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.
If you don’t have Bisquick (or run out, like I did), you can reproduce it with 1 cup AP flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tbsp shortening, vegetable oil or melted butter. Mix dry ingredients, cut fat in until it resembles fine crumbs. (I used this for 1:1 cup Bisquick, although I probably should have used slightly less.)
Homemade butter: Put heavy cream in mixer with whipping attachment. Whip until butter forms. Drain off whey and rinse in cold water to get rid of remaining whey.