Full disclosure: I force my new scone recipes on my poor, unsuspecting colleagues. Bless them, they indulge me on my one teeny bragging right. I make good scones.

I may have many shortcomings, like my grumpiness in the morning or singing loudly in the car…in traffic…to strangers…because traffic is boring…but by goodness, I make good scones.

Blackberry and Dark Chocolate Chip Scones

The only thing better than a blackberry scone...is a blackberry scone with chocolate

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Breakfast

Cuisine: English

Keyword: blackberry, dark chocolate, scones, tea time

Servings:

Calories: 364kcal

Equipment

Ingredients

1 cup blackberries rinsed and dried
1/2 cup dark chocolate chips
1/2 cup heavy cream
2 tbsp heavy cream for glazing
1/4 cup sour cream
1 tsp vanilla
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter cut into 1 inch pieces (best if European butter is used)

US Customary - Metric

Instructions

Preheat oven to 450°
Blend dry ingredients in a bowl and add the cut butter. Blend until crumbly with a pastry cutter
Freeze the entire bowl for about ten minutes
Remove the bowl from the freezer and add the heavy cream and sour cream. Mix with a fork or scraper about 8 times
Add the chocolate chips and the blackberries and fold again until blended
Put parchment paper over the bowl and gently tip the contents into the parchment paper. Gently knead about five times until a little more mixed and either cut or shape the mixture into scones. I use a scone pan that makes great scone wedges.
Glaze with heavy cream and bake for 20 minutes or until a toothpick comes out clean
Let these cool completely before removing from pan. These need to set a bit