Chocolate Chunk Scones

Makes 8 scones

Top-quality dark chocolate is the star of these scones. Eat them warm from the oven, when the chocolate is gooey and melted; you won’t feel the need to slather them with butter. Add a handful of dried cherries or cranberries, if you like, but I prefer to enjoy them unadorned, or with a little raspberry jam.

2 cups flour, plus more for dusting

¼ cup sugar, plus 1 tablespoon for topping

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoons (1 stick) cold butter, cut into ½-inch cubes

6 ounces bittersweet or semisweet chocolate, chopped into large chunks

1 cup buttermilk

Preheat the oven to 375 degrees. Line a baking sheet with parchment or a silicone baking mat.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Scatter the butter over the flour mixture, using your fingertips or a pastry cutter, cut the butter into the dry ingredients until the texture resembles coarse meal. Add the chocolate chunks and toss to distribute.

Add the buttermilk and stir just until a sticky, shaggy dough forms. Turn onto a lightly floured counter and pat into a 1-inch thick circle. Cut into 8 wedges.

Place wedges on the prepared baking sheet; sprinkle tops with remaining 1 tablespoon sugar. Bake until lightly browned on top, 15 to 20 minutes. Serve warm.