Rachael Ray: Buddy Valastro Chocolate Chip Scones

Rachael Ray: Buddy Valastro Chocolate Chip Scones

Buddy Valastro and his wife Lisa were in the kitchen with Rachael Ray, sharing their favorite brunch recipes. Buddy explained that when he first started baking, the first recipe his dad ever let him make by himself, was one for scones. He started to experiment with different experiments like blueberries and chocolate chips, and chose to share a recipe for Chocolate Chip Scones. To satisfy that craving for something a little sweet in the morning, whip up a batch of these scones and you certainly won’t regret it! If you want to switch it up, go ahead and replace the chocolate chips with blueberries or raisins. Either way, they’re sure to be delicious!

To get the recipe, click next page.

Rachael Ray: Buddy Valastro Chocolate Chip Scones Recipe Ingredients

• 1/3 C granulated sugar
• 1/4 tsp kosher salt
• 2 large egg yolks
• 2 tsp pure vanilla extract
• coarse sugar (like turbinado) – for decorating
• 2 1/2 C all-purpose flour + more for dusting
• 1 1/2 tsp baking powder
• 6 tbsp cold unsalted butter – cut into pieces
• 3/4 C half-and-half or milk + more for brushing
• 1 1/2 C semisweet chocolate chips

Buddy Valastro: Rachael Ray Chocolate Chip Scones Recipe Directions

1. Place a rack in the middle of the oven and preheat the oven to 400 degrees
2. Line a baking sheet with parchment paper
3. In a large bowl, sift the flour, baking powder, sugar, and salt
4. Rub in the butter using your fingers, until it’s mostly worked in and the mixture looks and feels crumbly
5. In a different bowl, whisk together the egg yolks, half-and-half, and vanilla extract
6. Add the dry ingredients to the wet ingredients, mixing until just incorporated
7. Stir in the chocolate chips
8. Form the dough into a ball using your hands
9. Transfer to a lightly floured surface and press into a disk about 3/4-inch thick
10. Dip a sharp knife in flour and use the knife to cut the dough into 8 equal-sized wedges
11. Transfer the wedges gently to the prepared baking sheet, leaving about 2 inches of space between the scones
12. Lightly brush with half-and-half, then dust with a good amount of sugar
13. Bake until lightly browned on top, about 20 minutes