Living in Vietnam has opened my baking world up to the multi-cultural vernacular of such treats. I find myself getting lost while hosting playdates in understanding the difference between a biscuit and a cookie, or a scone and a biscuit...and what about crackers? In the U.S. and probably Canada, we know biscuits to be similar to what New Zealanders call a scone, but in Australia and the U.K. a biscuit is what I know to be a cookie. Hence, the confusion...especially when being communicated by a preschooler who is practicing their language skills. I'm not sure what my fellow expat mums (read: moms) would call my version of a basic scone, but it certainly goes over well with their little ones!
INGREDIENTS:
2 cups All-Purpose Flour, spooned and leveled
¼ cup Refined Sugar
1 ¼ teaspoons Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Sea Salt
½ cup Unsalted Butter, chilled and cut into small cubes 1 teaspoon Vanilla Extract ½ to ¾ cups Buttermilk
½ cup Mini Bittersweet Chocolate Chips
INSTRUCTIONS:
Preheat oven to 375°F. Line baking sheet with parchment paper.
In a bowl mix together the flour, sugar, baking powder, baking soda, and salt.
Using a pastry blender tool, mix in the cubes of butter. The mixture should resemble coarse crumbs.
Add the vanilla extract and slowly incorporate the buttermilk as needed, until the dough comes together being careful not to over-mix. Fold in mini chocolate chips.
Transfer the dough to a floured surface. Divide into 2 equal portions. Lightly press out each portion, turning a couple of times. Shape each portion into a 6 inch circle. Cut in half, then quarters, then eighths.
Bake for 15-18 minutes or until golden brown and toothpick comes out clean. Serve warm.
