Before this past weekend, my experience with Easter had been limited to patiently waiting for half price Cadbury Creme Eggs and a general sense of bewilderment about the connection between a giant, fluffy bunny and Christ's resurrection. However, this year, some of our friends were kind enough to invite us to their church and share their faith and community with us. The church ceremony was lovely and I was a huge fan of all the dressed up little kids. For the record, my (future) kids will definitely be wearing little seersucker suits with shorts. And I am sure they will never forgive me for it!
To thank our friends, I baked up a giant batch of my favorite chocolate chip scones. Chocolate chips not your thang? Swap 'em out for cheddar cheese and fresh herbs for a savory scone. Fastidious readers will undoubtedly note these aren't "true" scones in that you don't cut them out in circles or triangles. In reality, they're probably a cross between a scone and a biscuit. A delicious cross, indeed. Easter, cross, get it? *crickets chirping*
3 cups unbleached all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup semi-sweet chocolate chips
3/4 - 1 cup plain yogurt (
Milk for glazing
Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and chocolate chips.
Cover and refrigerate for 30 minutes.
Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
Gently stir enough yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
To serve: The scones are still good when cool, but they are best when just out of the oven.
Adapted from Epicurious