CHOCOLATE CHUNK SCONES

"We like scones that aren't overly sweet. For us, Joanne Chang's scones have the ideal proportions of sugar and semisweet chocolate, with a perfect crumb and texture. You can keep the unbaked scones on hand in your freezer -- they go from freezer to oven without any need for defrosting."

1/2 cup plus 2 tablespoons buttermilk
1/2 cup creme fraiche
1 large egg
3 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 1/2 ounces 62 percent semisweet chocolate, chopped into chip-size chunks
8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch chunks and chilled
1 tablespoon sparkling or other coarse sugar

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet (half sheet pan) with a Silpat or parchment paper.

In a small bowl, combine 1/2 cup of the buttermilk, the creme fraiche and egg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, salt and chocolate and mix on low speed to blend. Add the butter and mix on medium-low speed for 2 to 3 minutes, or until most of the butter pieces are about the size of small pebbles. If there are any larger pieces at this point, break them up with your fingers.

Add the buttermilk mixture and mix until just combined, about 1 minute. Turn the dough out onto a lightly floured board and bring together by hand. Roll the dough out to a square about 11 inches across and 1/2-inch thick.

To cut the dough into 12 even triangles, first cut the square in half, then cut each half into 3 even rectangles. Finally, cut each of the rectangles in half on the diagonal. (The scones can be made up to this point and frozen. There's no need to defrost the dough before baking.)

Place the scones on the prepared pan, being sure they do not touch, and brush the tops with the remaining 2 tablespoons buttermilk. Sprinkle with sparkling sugar.

Bake for about 24 minutes, or until golden. Transfer the scones to a cooling rack and cool completely.

Makes 12
Source: The Essence of Chocolate by Robert Steinberg and John Scharffenberger, Scharffen Berger Chocolate Maker founders