Yep, two scone recipes back to back. I force my new scone recipes on my poor, unsuspecting colleagues and 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.
Active time- 10 minutes
Total time: 30-35 minutes
1 cup of blackberries rinsed and dried
1/2 cup dark chocolate chips
1/2 cup heavy cream, plus some extra for glazing (1 -2 tablespoons)
1/4 cup sour cream
1 tsp vanilla
2 cups of flour
1 tbsp. baking powder
1/2 teaspoon of salt
1/2 cup of cold butter cut into small 1 inch pieces
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 cornbread 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.
Makes 8 scones
Magilla rating: 9
Mrs. H rating: 8
Wee Baby Child rating: 10 (he’s six so take that into account)