Ingredients
- 6 tablespoon chilled unsalted butter, cut into 1/4-inch pieces, plus more for the pan
- 2 cup unbleached all-purpose flour plus more for pan and rolling
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 3/4 cup toasted cinnamon sugar pumpkin seeds
- 3/4 cup chilled buttermilk plus extra for brushing scones
- 1 cup large egg yolk
- 1 teaspoon pure vanilla extract
- 1 tablespoon plus 1 teaspoon demerara sugar
Preparation
Baking Directions:
Preheat oven to 400 degrees Fahrenheit.
Grease a baking sheet with butter and dust with flour, shaking off excess.
In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda and salt.
Add butter; rub in with fingertips until mixture resembles coarse meal.
Mix in chocolate chips and cinnamon-sugar roasted pumpkin seeds.
In a medium bowl, stir together 3/4 cup buttermilk, egg yolk and vanilla; whisk to combine.
Add buttermilk mixture to dry ingredients; stir until combined — the dough will be sticky.
Using floured hands, turn out dough onto a floured work surface, form into a 7- to 8-inch round, and cut into eight wedges.
Use a small spatula or the side of your knife to transfer wedges to prepared baking sheet, spacing 1 inch apart.
It's OK if wedges aren't perfectly shaped.
Brush scones lightly with buttermilk and sprinkle with Demerara sugar.
Bake until scones are golden and a tester inserted into the center comes out clean, which takes about 20 minutes.
Serve warm or at room temperature.
