As usual, I'm late in blogging about this recipe, but that should not be interpreted as any reflection on the recipe itself. These scones are definitely repeat-worthy. Especially after I took a few liberties with this recipe from Mel's Kitchen Cafe, which is itself an adaptation of a recipe from the King Arthur Flour Blog.
First, I cut the recipe in half, because I made them right before I left for a trip and didn't think I could polish off 12-13 scones in just two days. I love a good scone, but that just seemed excessive.
Second, instead of the plain chocolate chips used in these two recipes, I chopped up a bar of Chocolove Raspberries in 55% Dark Chocolate and threw in 1/2 a cup of dried blueberries for good measure. The switch from plain chocolate chips to the raspberries + chocolate seems self-explanatory -- these chocolate bars are exceptional on their own, and positively divine when chopped up and thrown into a batter. They were recently on sale at Whole Foods. I bought four.
As for the blueberries, I've mentioned my love of blueberries in the past, along with my general disappointment at items baked with fresh blues. While wandering the aisles of Trader Joe's a few weeks ago, I found a bag of dried blueberries, and wondered if they might be the answer to my blueberry + baked goods prayers. If these scones are any indication, I may have found a winning combination.
Here's the recipe I ended up following -- it reflects some minor edits to this recipe from Mel's Kitchen Cafe.
Glazed Chocolate Chip Scones
*Makes about 6 scones
INGREDIENTS:
Scones:1 3/8 cups all-purpose flour
1/6 cup granulated sugar
1/4 teaspoon salt
1/2 tablespoon baking powder
1/4 cup (4 tablespoons) cold butter, cut in pieces
1 3.2 oz chocolate bar, chopped
1/2 cup dired blueberries
1 large egg
1 teaspoon vanilla extract
1/4 cup to 1/3 cup fat free half-and-half or milk
Glaze:
1 cup powdered sugar
1/4 teaspoon vanilla extract
2-4 tablespoons milk
DIRECTIONS:
Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter with your fingers or a pastry blender (or two butter knives) just until the mixture is unevenly crumbly. Stir in the chocolate chunks and blueberries.
In a separate mixing bowl or liquid measuring cup, whisk together the eggs, vanilla and 1/4 cup half-and-half or milk.
Add the liquid to the dry ingredients and stir with a wooden spoon until the mixture is moistened and holds together. Don’t overmix! The key to tender scones is not overmixing the dough. It shouldn’t look as cohesive as cookie dough – you are going more for the pie crust look but if it seems overly dry, stir in additional milk or half-and-half until the dough comes together.
Scrape the dough onto a well-floured work surface. Pat it into a long, thin rectangle, about 17-inches by 3-inches and about 1-inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a large spatula to lift edges of the dough and sprinkle more flour underneath.
Cut the rectangle into alternating triangles (see picture below). You should be able to get about 6 scones. Carefully transfer the scones (using a spatula, if needed) to a parchment-lined or well-greased baking sheet.
Bake the scones for 12-15 minutes, or until they’re golden brown. Remove the pan from the oven and allow the scones to cool right on the pan. Make the glaze by stirring together the sugar and vanilla. Whisk in the milk gradually until the glaze is pourable.
Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the glaze evenly over the scones. Serve warm or at room temperature. These keep well-covered for 2-3 days (and reheat beautifully in the microwave for a short 15-20 seconds).
1 large egg
1 teaspoon vanilla extract
1/4 cup to 1/3 cup fat free half-and-half or milk
Glaze:
1 cup powdered sugar
1/4 teaspoon vanilla extract
2-4 tablespoons milk
DIRECTIONS:
Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter with your fingers or a pastry blender (or two butter knives) just until the mixture is unevenly crumbly. Stir in the chocolate chunks and blueberries.
In a separate mixing bowl or liquid measuring cup, whisk together the eggs, vanilla and 1/4 cup half-and-half or milk.
Add the liquid to the dry ingredients and stir with a wooden spoon until the mixture is moistened and holds together. Don’t overmix! The key to tender scones is not overmixing the dough. It shouldn’t look as cohesive as cookie dough – you are going more for the pie crust look but if it seems overly dry, stir in additional milk or half-and-half until the dough comes together.
Scrape the dough onto a well-floured work surface. Pat it into a long, thin rectangle, about 17-inches by 3-inches and about 1-inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a large spatula to lift edges of the dough and sprinkle more flour underneath.
Cut the rectangle into alternating triangles (see picture below). You should be able to get about 6 scones. Carefully transfer the scones (using a spatula, if needed) to a parchment-lined or well-greased baking sheet.
Bake the scones for 12-15 minutes, or until they’re golden brown. Remove the pan from the oven and allow the scones to cool right on the pan. Make the glaze by stirring together the sugar and vanilla. Whisk in the milk gradually until the glaze is pourable.
Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the glaze evenly over the scones. Serve warm or at room temperature. These keep well-covered for 2-3 days (and reheat beautifully in the microwave for a short 15-20 seconds).
