Buttermilk Scones

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons coarse brown sugar 
• 2 tablespoons buttermilk powder dry (available in the baking aisle)
• 0.5 cup chocolate chips mini
• 2 cups flour all-purpose plus more fordusting
• 1 teaspoon rosemary fresh minced
• 6 tablespoons granulated sugar 
• 1 cup heavy cream 
• 0.5 teaspoon salt 
• 2 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
2. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl.
3. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
4. Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk.
5. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar.
6. Cut each disk into 6 wedges.
7. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes.
8. Transfer to a rack to cool.
9. Photograph by James Baigrie