This is the same recipe I've shared before, but with some minor changes.
- 3 cups self-rising flour
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup non-salted butter cold
- 1 egg
- 1 cup buttermilk
- 1 cup white chocolate chips
- 1/2 teaspoon pink food coloring (I'm partial to the fuschia pink gel from Michaels)
Use a food processor to chop the white chocolate chips into tiny bits. Next, put one cup of flour into the same food processor with butter and pulse until combined. I then move the mixture into a Kitchen Aid mixer and add remaining dry ingredients.
Mix egg, vanilla, and buttermilk in a 1 cup container and add to the dry ingredients.
Add all ingredients together and mix on high until well blended. It will be very thick, you may need to dig the mixture off the whip and then continue mixing to get everything blended.
On a floured surface, roll the dough 3/4" - 1" thick. I used a small heart cutter for each scone. I continue rolling until all dough is used up; there is no such thing as wasted dough in this house. The last scone is usually hand balled and flattened into a scone patty, much like you would make a hamburger.
Place the cut scones onto a cookie sheet and bake for 14 minutes at 325.