We consider ourselves fairly industrious gals. We don't lollygag. We don't dilly dally. We don't dawdle.
EXCEPT on Sundays.
On Sundays we lollygag. We sooooo lollygag.
We wake up, think about getting out of bed, fall back asleep, wake up, think about getting up again, wish we could order delivery coffee to our beds (although that might be rather jarring for the delivery man), sigh, sigh some more, and then finally execute a sort of roll off the bed into standing position maneuver that generally results in us falling onto the floor 10% of the time.
But in a rather uncharacteristic move, we were up and at 'em yesterday WITHOUT coffee.
Why you ask? What could have possibly compelled us to leave the perfect warmth of the bed so early? Ummm...baked breakfast treats. Like you didn't see that coming.
Yes, we broke our own dilly dally Sunday routine to bust out the butter bright and early and whip up some fresh from the oven scones.
And not just any scones...no no cupcakes, we're not getting out of bed for just any scones. No, these are fluffy, delicious buttermilk scones laced with chocolate chunks and lemon zest, topped with turbinado sugar and just a wee touch of melted butter (obviously).
They are in fact so good, that we are seriously considering abandoning dilly dally Sundays and replacing them with scone Sundays. Baked goods in place of laziness? Yeah that sounds like us.
Chocolate Buttermilk Scones
Makes 12 scones
3/4 cup semisweet chocolate chunks
4 3/4 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoon salt
1/2 cup of sugar
1 cup plus 1 tablespoon unsalted butter, cold, diced
1 1/2 cups buttermilk
2 tablespoons lemon zest
3 tablespoons butter, melted
Turbinado sugar, for sprinkling
Preheat the oven to 400 F and line a baking sheet with parchment.
In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking soda, baking powder and salt. Add sugar and mix slowly to combine.
Add the butter to the mixer and blend on low speed until just combined and the butter is still in pea-sized pieces. Add the buttermilk, lemon zest and chocolate chunks and mix over low speed until the dough just comes together.
Place the dough onto a floured surface and shape it into a long rectangle about 18 inches long, 5 inches wide and 1.5 inches thick.
Brush the dough with melted butter and sprinkle very generously with sugar. Cut the dough into 6 rectangles, and then cut each rectangle into 2 triangles. Transfer scones to baking sheet. Bake until tops are lightly browed, 20 to 30 minutes (depending on the size of the scones). Serve warm.