1. All-purpose flour 2. Granulated sugar 3. Baking powder 4. Baking soda 5. Salt 6. Unsalted butter 7. Dark chocolate chips 8. Buttermilk 9. Vanilla extract
Whisk together the dry ingredients in bowl.
Grate the cold butter using a cheese grater. With a knife, blend the butter in with the flour. The mixture should look crumbly.
Add chocolate chips, buttermilk and vanilla extract to the flour mixture and mix until JUST incorporated.
Knead the dough for about a minute on a floured surface. Shape into a circle that is about 1 ½ inches thick and cut into 8-10 wedges
Place the scones on a parchment-lined baking sheet. Brush the tops of each with buttermilk and then lightly sprinkle with sugar.
Bake at 400°F for 22-25 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.
1. Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness. 2. Do not overwork the dough. Mix everything until just combined. 3. Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.