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I’m about to share a little secret: I sometimes fib to my fourth child—only about food, and only so I can get him to eat something nourishing. He has strict, often arbitrary rules about what he will and won’t eat. He won’t touch “green stuff” (with the amusing exception of raw carrots, parsley*, cornbread, or biscuits).
*Yes, parsley is technically green, but I insist it’s an herb, and for some reason he accepts herbs. Go figure—rosemary is fine, parsley is not. Kids are mysterious.
Why biscuits? I don’t know. This is the same child who happily devours cookies, bread, brownies, blondies, breadsticks, and soft pretzels. Clearly, deception was required. Scones have long been popular here, and I borrowed the idea for chocolate chip drop scones from a friend. What he doesn’t know is that these scones are really buttermilk drop biscuits dressed up with chocolate chips. Triumph!
These are wonderful breakfast treats—quick to mix together even on a busy morning. I can put them together before I’ve finished my morning tea, which for me is a small victory.
I make them with plain vegetable oil. Butter would add more flavor and is traditional, but oil keeps the recipe budget-friendly and simple in the morning. If you prefer, substitute an equal amount of melted unsalted butter. Both work well.
Before baking I sprinkle the tops with demerara sugar for a sweet, crunchy finish. My boys described the result as “cyber-y,” which I didn’t fully understand but accepted graciously. Apparently “cyber-y” is a compliment in our house.
At one point my picky eater decided he didn’t like the word “scones,” so they were rebranded as “Breakfast Cookies.” He happily ate them anyway. They also make a great afternoon snack or a cozy accompaniment to tea.
Chocolate Chip Drop Scones (A.K.A. Breakfast Cookies)
Ingredients:
- 2 cups white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking powder (preferably aluminum-free)
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 cup vegetable or canola oil
- 1 cup buttermilk (or soured milk: 1 teaspoon cider vinegar plus milk to equal 1 cup; stir and let sit 5 minutes)
- 1 cup chocolate chips
- Coarse raw (demerara) sugar or granulated sugar for sprinkling
Preheat the oven to 475°F. Line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate container, combine the buttermilk and oil.
Pour the wet ingredients into the dry and stir gently until most dry spots disappear. Fold in the chocolate chips, taking care not to overmix—the batter should be lumpy but without dry pockets.
Scoop about 1/4 cup portions onto the prepared baking sheet, spacing them 2–3 inches apart. Sprinkle each with demerara or granulated sugar. Bake 14–18 minutes, or until the tops are golden and set. Let the scones rest on the pan for five minutes before serving.
These are best the day they’re made, though they’re still enjoyable the next day. Serve warm for the best texture and flavor.