Chocolate Chip Scones

• 1/2 cups Cold Unsalted Butter
• 2 cups All-purpose Flour
• 1 cup Whole Wheat Flour
• 1 teaspoon Cinnamon
• 3/4 teaspoons Salt
• 1 Tablespoon Baking Powder
• 1 cup Semi-Sweet Chocolate Chips
• 2 whole Large Eggs
• 1/2 cups Maple Syrup
• 1/2 cups Buttermilk
• 1 whole Egg White
• 1 Tablespoon Turbinado Or Coarse Sugar

1. Place butter in the freezer while preparing the other ingredients so it is very cold and easy to grate.
2. In a large bowl, combine all-purpose flour, whole wheat flour, cinnamon, salt, baking powder and chocolate chips. Grate cold butter into flour mixture and mix it together with your hands or a pastry cutter.
3. In a small bowl, whisk together eggs, maple syrup and buttermilk until combined. Pour this mixture into the dry ingredients and stir until it is just combined. Transfer dough to a lightly floured surface and form it into a thick circle, about 7-8 inches wide. Place the disk in the freezer to chill for 15 minutes, and preheat oven to 425u0b0F.
4. Take dough from freezer and place it on a parchment-lined baking sheet. Pat it together again into a circle and cut into 8 wedges with a sharp knife. Spread pieces out on the baking sheet and brush tops lightly with egg white. Sprinkle the tops with turbinado sugar.
5. Bake scones for 15-17 minutes, or until they are golden brown. Remove to a wire rack to cool. Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.

butter, allpurpose, whole wheat flour, cinnamon, salt, baking powder, chocolate chips, eggs, maple syrup, buttermilk, egg white, turbinado

Taken from tastykitchen.com/recipes/breads/chocolate-chip-scones-5/ (may not work)