Scones are, by design, a pastry meant to be enjoyed with a fruit preserve, heavy cream or other gooey condiment like a lemon curd. They rarely stand alone. That’s why I like to make them with the fruit already inside.
My all-time favorite scone recipe is already in this blog, a gift from my Innkeeper friend Janet, here: Stone Lion Inn Scones. The recipe below is good too and turns out a much more buttery, cakier scone. It all comes down to personal preference.
I can imagine this scone made with raspberries just as easily. Raspberries and dark chocolate are a winning combination.
The trick to this scone recipe (like most) is to use very cold ingredients and keep them cold all the way to the oven. Some chefs even freeze the butter and chip it into the flour. Your milk and egg should be straight from the fridge too. Like with biscuits, these intact butter balls melt while baking to create the signature texture. It’s a fundamental baking hack.
Prepare a cutting board with a dusting of flour on it. You will lay your bowl of scone batter on this to roll it into a ball for cutting. Flour your hands as well. You will gather it all together until it forms a nice ball.
Preheat the oven to 400. Line a baking sheet with parchment or spray a scone pan with non stick spray.
3 cups all purpose flour
1/2 cup granulated sugar
1 T baking powder
1/2 tsp salt
3/4 cup cold unsalted butter
3/4 cup blueberries (frozen is fine)
1/4 cup dark chocolate chips
1 cold large egg, beaten
1 cup cold milk
1 tsp vanilla extract
In a large bowl combine the flour, sugar, baking powder, and salt with a whisk. Using a pastry blender (or two knives) add the butter to the dry ingredients and cut it in until the butter is pea sized. Gently stir in the blueberries and chocolate chips.
Combine the wet ingredients and add them to the flour bowl, stirring, until the mixture is wet. Turn onto your floured board and pat into a 1″ circle. If the dough sticks to your fingers, add more flour. Cut the dough into 8 triangles and put on prepared sheet or in scone pan.
If you want to add a touch of sparkle and sweetness, dust with glazing sugar.
Bake for 16-18 minutes or until the edges are brown. Transfer to a cooling rack. Let cool before eating.