Blueberry Chocolate Scones

Alana

Another Tea Time Treats recipe! I wanted to bake scones for breakfast one morning when Mike was over, so we picked some blueberries out of the freezer, chopped up the extra callets from my hot chocolate project, and went to work!

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Theresa and I have made scones several times in the past, and always had them turn out well. That being said, I always felt a little bit like we were flying by the seat of our pants, not really knowing what our dough was supposed to look like. Thank goodness for Duchess classes! The key is to use your hands to “toss” your wet and dry ingredients together, like a salad. You go until the moisture is distributed, then add another tbsp or so of buttermilk if you still have dry bits at the bottom of your bowl. So simple, right?

All that being said, I’m pretty sure I over baked these scones a wee bit :s

Blueberry Chocolate Scones

Ingredients

  • 340 g all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp sugar
  • ½ tsp salt
  • 130 g cold unsalted butter, cubed
  • ½ cup + 1 tbsp buttermilk
  • 75 g frozen blueberries
  • 100 g chocolate (chips or cut cup callets)

Directions

  1. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  3. Add the butter to the dry ingredients, and use a pastry cutter to cut the butter in. Continue until the bits of butter look like jelly beans.
  4. Make a well in the centre and pour half of your buttermilk in. Mix the dry ingredients into the wet by pushing in from the sides, like your tossing a salad with your hands. Gently rub the mixture as you go. Continue until you have used the remaining buttermilk. If there are still dry bits at the bottom, add an additional tbsp of buttermilk.
  5. Working quickly, gently incorporate the berries and chocolate.
  6. Pack the mixture into the bottom of the bowl, then turn it out onto a floured surface. Press the dough into a large circle, and cut out 6 scones using either a round pastry cutter or a knife.
  7. Bake for 25-30 minutes, or until golden brown*.

*Mine were done much more quickly than 25 minutes. Probably closer to 15?


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