Berry? Chocolate? Crazy! Scones
Every once in a while I get really excited about eating a scone, but when I bite into a hard, crumbly, bland, dry thing, I am greatly disappointed. I know that scones are ”supposed to be dry” and are “meant for dunking in tea or coffee,” but I am not a big fan of that kind of pastry. I like my scones to be soft and moist, rich and flavorful… more like a biscuit. Perhaps the truth is that I don’t really like authentic scones. Whatever the case, this recipe creates a pastry just how I like it!
I was planning on making all fruit scones, but I realized at the last minute that I didn’t have enough berries. So, I improvised and made some with chocolate chips. I was pleasantly surprised by how good the chocolate ones were, and even more surprised by how good the experimental chocolate-blueberry-raspberry ones turned out! Makes me think there are a lot of interesting and delicious possibilities to be tried out…
I got this recipe from America’s Test Kitchen and it makes 8 large scones.
For the Scones:
- 10 tablespoons unsalted butter, frozen
- 1 1/2 cups fresh berries (blueberries, raspberries, blackberries) and/or semisweet chocolate chips
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Large crystal sugar for sprinkling
To Make the Scones:
- Preheat oven to 425 degrees.
- Grate 8 tablespoons of the butter on a box grater, place in a bowl and return to freezer until needed.
- Melt the other 2 tablespoons butter in a small saucepan, set aside.
- Whisk the milk and sour cream together in a medium bowl and refrigerate until needed.
- Whisk the flour, sugar, baking powder, lemon zest, salt, and baking soda together in a large bowl.
- Add the frozen butter and toss with your hands until thoroughly coated.
- Fold in milk mixture with a wooden spoon until just combined.
- Knead the dough on a floured counter until it just holds together in a ragged ball.
- Roll dough out into a 12 inch square.
- Fold the dough over itself in thirds, like an business letter.
- Turn the dough one quarter turn and fold again.
- Place the dough on a floured plate and chill in the freezer for 5 minutes.
- Remove dough from freezer and roll out into a 12 inch square.
- Sprinkle the berries and/or chocolate chips evenly over the dough, pressing them in lightly.
- Roll dough into a tight log and pinch the ends closed.
- Flatten the log out into a 12 x 4 inch rectangle.
- Slice the dough crosswise into 4 rectangles and then slice each rectangle diagonally to make a total of 8 triangles.
- Place the scones on a baking sheet lined with parchment paper.
- Brush the melted butter on top of the scones and sprinkle with the large crystal sugar.
- Bake 18-20 minutes, or until the tops are golden brown.
- Cool on a wire rack for at least 10 minutes.