Spot-on Chocolate Chip Scones by the saucy sisters

This recipe comes from the cookbook I got for Christmas entitled Bite Me by sisters Julie Albert and Lisa Gnat. (Scroll down to the bottom of the blog to see a fabulous review of this book). Because I did not have the amount of chocolate chips called for by the recipe, I made up the difference with dried cranberries; I had recently been served scones with this great combo of chocolate and fruit by my sister-in-law C. and it works well.

Ingredients:

- 3 and 1/4 cup of flour
- 1/2 cup of sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 3/4 cup cold butter, cut into small cubes
- 1 and 1/2 cups of semi-sweet chocolate chips
- 1 cup buttermilk
- 1/4 teaspoon vanilla extract

Sugar topping:

- 2 tablespoons of melted butter
- 2 teaspoons sugar

Preheat your oven to 425 degrees F. and line a baking sheet with parchment paper. Mix together the flour, sugar, baking soda, baking powder, salt, sugar and cinnamon in a large bowl, then add the butter. Rub the butter and the dry ingredients together with your fingers until the mixture looks like coarse meal. Stir in the chocolate chips, then add the buttermilk and vanilla. Stir until moistened. Turn the dough out on to a lightly floured board and knead several times to produce a large ball of dough. Divide the dough in half and gently pat each half into an 8 inch round. Brush the tops with melted butter and sprinkle them with sugar. Use a sharp knife to cut each round of dough into 6 even triangles. Place on the baking sheet about one inch apart and bake for 16-18 minutes or until the tops are golden.