Espresso Chocolate Chip Scones

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons brown sugar
1/4 cup unsalted butter, cold and chopped
2/3 cup buttermilk
2 tablespoons instant espresso
1 cup mini chocolate chips

Preheat oven to 450 degrees.

Sift dry ingredients into a bowl.

Add the butter and using a pastry blender, mix into the flour mixture until the size of peas.

Add the instant espresso to the buttermilk, and then slowly fold into the dry ingredients.

Add the chocolate chips.

Form into 8 scones and bake for 15 minutes.

Serve immediately.

Yields: 8 scones



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