Meryl’s Amazing Chocolate Chip Scones
We super lucked out when Meryl decided to volunteer with us in the Stanislaus National Forest in 2015. Not only did she kick out some funny signs for the nursery we were rehabbing, but she used her extraordinary baking skills (we’re talking former Sous Chef at Bouchon Bakery, people!) to rehab us with some amazingly delicious chocolate chip scones for breakfast.
3 cups flour
1 ½ tablespoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cream of tartar
⅓ cup sugar
6 oz. butter
1 cup buttermilk
1 cup chocolate chips
Mix dry ingredients, flour through sugar.
Then add cold pieces pieces of butter until mixed to cornmeal-like consistency.
Pour in buttermilk and mix until just combined
Stir in chocolate chips
Scoop approx. 2 tablespoons each onto greased pans
Bake at 375 degrees for 12 to 15 minutes
Eat the hell out of them!