Scones are an indulgent pleasure of mine. I could have them for breakfast or for a dessert. I prefer mine warm with jam and clotted cream. I have long been a scone lover, I would go to Alice’s tea cup in NYC for teatime after work with a friend, we would look at the finger sandwiches but in reality we both have a major sweet tooth. Besides the infinite list of tea they carried in the cutest pots, they always had several new scones, some sweet, some savory. I would try to get one of each, the savory would be saved for breakfast the next morning and the sweet would be eaten up with much pleasure with my pot of mint chocolate tea.
Now that I’m in London, I do my very best to practice tea time, you know just me and the cat telling jokes over some scones, she tends to focus only on the cream though, not the conversation.
I make a lot of scones in general, I used to bring the savory ones into the office and smile as my coworkers ate one and then came back for more. It’s such a great feeling when someone eats your food and likes it that much.
These scones were made because I wanted something with dark chocolate, I also wanted something flakey and buttery and with a but of tang in it. I had chocolate and I had a bag of frozen european summer berries, so I went for it. Cold butter is crumbled with the flour using your hands until it resembles a thick corn meal.
Buttermilk is used in this recipe and basically in all my scone recipes because let’s face it, buttermilk makes so many things taste so much better. They become moist and delicious. After the wet and dry ingredients are combined a shaggy dough follows, that’s a good thing.
Now comes the fun part, summer berries and the dark chocolate chunks are folded in, the more the berrier, I mean merrier, go crazy with the chocolate you deserve it.
How pretty in pink and shaggy, just fold to incorporate, over mixing will makes these scones dense.
A quick session of kneading is needed. ha. and they are ready to be shaped and cut. You can roll the dough or you can just pound it down with your hand to the correct thickness.
With a biscuit cutter or glass cut to desired size. Place cut scones on lined baking sheet and continue to reshape dough and cut till no dough or bits remain.
Brush these pink little dears with some buttermilk.
Sprinkle with sugar, and pop them in the oven.
- 1 3/4 cups all-purpose flour
- 1 tablespoons granulated sugar
- 1/4 teaspoons lemon zest
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup dark chocolate chunks
- 1/2 cup mixed berries, fresh or frozen, defrosted
- 1 tablespoon buttermilk for brushing
- Preheat oven to 425F degrees.
- In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Add in lemon zest. Add in butter and mix with your hands until mixture resembles coarse meal.
- In a small dish mix light beat egg and buttermilk together. Add the wet mixture to the dry ingredients and stir well until a wet thick shaggy dough forms. Mix in berries and chocolate.
- Flour a clean surface and knead dough until it comes away from your hand with ease, a few minutes, about 10-17 motions. Flatten dough with your hands until you reach a thickness of about 1 inch. Cut with biscuit cutter or knife to the desired size and place on a baking sheet lined with parchment paper.
- Brush each scone with buttermilk and bake 15 minutes or until the tops are golden brown.
- These were served warm with homemade plum jam and clotted cream.
- makes 6 large scones