Adapted from Marion Cunningham’s recipe for Buttermilk Scones in Baking with Julia Child
1 cup lactose free milk
1 tablespoon lemon juice
Stir the lemon juice into the milk and let stand at room temperature for 10 minutes.
3 cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
⅓ cup brown sugar
1 ½ sticks butter, cold
½ cup toasted pecans
½ cup semi-sweet chocolate chips
½ stick butter, melted
turbinado sugar for dusting
Preheat the oven to 425°.
Sift the flour, baking powder, soda and salt. Mix in the brown sugar. Cut the cold butter into ¼ inch cubes. Using your fingers rub the butter into the flour and brown sugar mixture. Once the mixture has the consistency of coarse cornmeal with just a few larger pieces of butter add the milk and lemon juice and mix with a fork. Stir in the chocolate chips and pecans.
Using your hands form a large ball with the dough and turn onto a lightly floured surface. Knead turning only about 10 times. Divide the dough in half.
Working with half the dough form a circle and pat until about 1 inch thick. Cut into 6 triangles. Repeat with the other half of the dough. Place the triangles on a parchment lined baking sheet. Brush each triangle with melted butter and sprinkle with ¼ teaspoon turbinado sugar.
Bake for 10 to 12 minutes until golden brown. Cool slightly on a rack then serve warm. If desired these freeze well. To reheat thaw by microwaving for 20-30 seconds and then bake at 350° for 5 to 7 minutes.
Berry Scones are wonderful too.