Step by step
Directions
In a small bowl, whisk together the wet ingredients.
Place both flours, the sugar, salt, baking powder, and spices in a large bowl. Whisk to combine. Add the butter cubes to the dry mixture and toss to coat. Use a pastry cutter to cut the butter into small pea-sized pieces (or use your hands to smash the butter into flat little pieces).
Add the chocolate chips to the dry mixture and toss to coat.
Add the wet to the dry and stir until just combined. Then knead a few times in the bowl until it comes together. Use a dough scraper to divide the dough in half.
Line a 13 x 18-inch half-sheet pan with parchment paper.
Turn the dough out onto a lightly floured counter and form each half into a circle 1/2" thick. Cut the circle into 8 triangles with a bench scraper. Repeat with the second half of the dough. Place the dough on prepared pan and place in the refrigerator or freezer for 30 minutes.
Meanwhile, preheat the oven to 400 degrees on convection setting or 425 if your oven doesn't have a convection setting. Brush the scones with additional buttermilk, kefir, or an egg beaten with 1 tablespoon of cream, and sprinkle with turbinado sugar.
Bake for 10 minutes. Turn the oven down to 375°F (190°C) and bake for 10 to 12 minutes more, until golden brown.
*If you don't have einkorn flour, use any whole wheat flour in its place.