Sunrise Landing Mini Chocolate Chip Scones
2 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
scant teaspoon salt
1/3 cup sugar
1/4 cup cold unsalted butter (1/2 stick)
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Measure flour, baking powder, baking soda, salt and sugar into mixing bowl, and stir thoroughly. Cut butter into small chunks and cut into dry ingredients with a pastry cutter or knife until mixture is coarse and granular in texture. Add chocolate chips and mix. Measure the milk and add flavoring to the milk. Make a well in the center of the dry ingredients and add liquid all at once. Mix just until thoroughly moistened. Use an ice cream scoop to make rounds on an air-bake pan, or spoon into a scone pan (this recipe just fits into the Williams Sonoma mini scone pan). Bake 12 – 16 minutes, depending on size. They should be nicely browned but do not over bake as they will dry out. Let cool for 10 minutes and carefully remove from scone pan or cookie sheet and place on cooling rack. Drizzle a confectionery sugar glaze over the top.
NOTE: This recipe can be altered to make other flavors, eliminating the almond extract. I have made date/nut with vanilla extract using dried dates, another variety with Heath Bar Crunch, and also one with crushed almonds and sliced almonds on top (increase sugar to 1/2 cup. The variations are endless.