Chocolate Chip Scones

1. Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425 degrees F, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.

2. In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold and cubed unsalted butter with a pastry blender. Set aside.

3. In a separate bowl, whisk together the LACTAID® Lactose-Free Whole Milk, egg, and vanilla extract. Pour into the butter dry mixture and begin to stir together with a spatula. Add in the semi-sweet chocolate chips and mix until it forms the dough. The dough will be a little wet and sticky.

4. Transfer the dough to the lightly floured, parchment paper-lined, baking sheet. Knead 4-5 times, then shape and pat into a circle that is 1 ½ inches high and roughly 7 inches in diameter.

5. With a pastry cutter, cut into 8 equally sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little milk, then sprinkle with sparkling sugar.

6. Bake for 16-18 minutes at 425 degrees F. The scones should be tall and puffy with a golden-brown top. Let them cool on the baking sheet for 5-10 minutes before serving.

Notes

These lactose-free chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or can be wrapped individually with plastic wrap and stored in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325 degrees F on a baking sheet.