This post is unfortunately very late! Before winter semester ended (in April), my friend Theresa suggested we have a bake day before our mental health semester started (at the beginning of May). I don’t remember why, but we ended up making scones. No regrets at all! I was going on a snowboarding trip the next morning to Banff (aka 4 AM wake up followed by a 5h drive), so these were a breakfast lifesaver!
Poor photo quality 😦 This is what happens when I only have my phone for picturing purposes.
They turned out really well the first time, so we decided that we should repeat our baking date in preparation for a day of studying in a local tea shop (The Tea Girl, it’s the best). It actually took us quite a while to make them because the recipe page would not load! We spent probably the first 30 minutes of the day trying to look it up on phones and screenshot the ingredients before the page crashed again. Oh technology. Eventually we got all the ingredients written down!
Even on an AHS note pad! Nursing all the way!
Anyways, our first experimental scones were the blackberry white chocolate. They turned out really well the first time, so we decided to repeat that kind but also make a second batch of chocolate orange to mix things up. DELICIOUS!
The biggest bit of advice I have to give when it comes to scone baking is: do not over-mix (in bold because this is very important!). You need to keep the dough quite… chunky?… in order to achieve the right texture. The butter melts as the scones bake, creating the air pockets that give them their scone-deliciousness. It also helps them rise properly (the orange chocolate ones actually didn’t rise up as much as I would have liked).
This is the approximate texture you want from your dough before rolling it out
Blackberry White Chocolate/Orange Chocolate Scones
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter (cold)
- 1 cup buttermilk
- 1 cup white or milk chocolate chips
- 1 cup frozen blackberries or zest of 1 orange
- Extra butter (melted) and sugar
- Preheat oven to 425 degrees F.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter using a pastry blender or knife.
- Stir in the buttermilk, until dough is moistened and forming largish chunks.
- Gently mix in your add-ins (ie any chocolate or fruits) until the dough forms a ball-like structure.
- Roll into a ½ inch circle or rectangle, and cut triangle-esq shapes out of the dough for baking.
- Arrange the triangles of dough on cookie sheets lined with parchment paper. Brush with the melted butter, and sprinkle some sugar on top.
- Bake for 10-12 minutes
- ENJOY 😀