I can hear the outcry now… “MORE scones, lady!!!??? What the heck?? Can you do anything but scones or citrus pies or risotto!?”
Yes. yes, I can. But I wasn’t thinking the other day when I, on my Facebook page asked everyone which they would prefer- these scones or a quick bread I am trying. They chose the scones. Sooooo, being a woman of my word, I made them. Because honesty is just how I roll. Well, when I trip on our land, downhill quickly is also how I roll but I won’t blog about that. Though photos would probably be hilarious.
Moving on- been interesting in our household lately. My (very pregnant) daughter and her boys are with us through mid August while her husband goes through Basic Training and AIT (the on the job training for whatever you will be doing part of the military) so having 2 extra little ones (they are 3 and 6) has been chaotic to say the least. But I love knowing that when they move, they will, for a time at least, until it fades, have some memories of living with gramma and grampa. My daughter is due in a few weeks so I’ll have time with the baby (girl) for a while too
Plus, I’ve been having some health issues again. Not gonna go into detail here yet but I’ll cue you all in when things are more settled as to treatment. Until then, I’m just gonna continue to bake fattening things for all of you. Why? Cause I lurves you of course!!! Seriously. You have no idea what it means to me to know that people actually come here to my tiny blog, read my inane words and sometimes actually even make the foods I post.
These scones turned out delicious. I got the base recipe from The Pastry Queen Cookbook (you should have noticed by now that I love this cookbook) but changed it around. I just KNOW you’re surprised at that news. The only problem I had (which is my fault not the books) was shape. After I added the berries, I didn’t want to knead the dough, thus mushing the berries and toughening the dough, so I just reshaped it. BUT… I wasn’t able to get it back into a decent circle. so I tried making it more rectangular and cutting the scones from that. It turned out rather laughable These taste absolutely amazing… light, tender, flaky with a perfect mix of berries and chocolate and an orange glaze that just complements it all. But the way they look? Kinda wonky lol. But I promise you; you won’t care once you make some and taste them how they look. Also, you may have better luck shaping the dough than I did ANYWAY thus negating the issue. So don’t let looks fool you. Just look at the nicely glazed surface… see the pieces of berry peeking out alongside some chocolate. Then go bake. And I promise… no more scones…. for a few days anyway
Chocolate Chip Double Berry Scones
- 3 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, COLD
- 1 tablespoon vanilla extract
- 1 1/2 cups heavy cream
- zest from one large orange (about 1 to 2 tablespoons)
- 1 cup semi sweet or bittersweet chocolate chips
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1 cup powdered sugar
- 2 teaspoons orange zest
- 1/3 cup orange juice
- Preheat oven to 375 degrees. Line a buttered baking sheet with parchment paper then butter the paper.
- In the bowl of a stand mixer fitted with the paddle attachment (as always, you can use these directions with a hand mixer), combine the dry ingredients on low speed, including the orange zest.
- Cut the butter into small pieces, then add to the flour. Beat on low speed until the butter is in small pea sized pieces. Then add in 1 cup of the cream and the vanilla and continue beating on low speed. You want the dough to come away from the sides of the bowl in a clean ball of dough, no floury remnants left behind. If it still looks dry, add more cream, about a tablespoon at a time until it forms the dough ball.
- Turn out onto a lightly floured board and gently knead the chocolate chips into it. You’re not trying to work the gluten up like in bread dough. That will make the scones tough.
- When the chocolate is incorporated, gently pan the dough out into a fairly thin circle or rectangle. Lay the berries down on one side of the dough, then fold the other side down over them. Press gently to seal.
- Reshape the dough (circle if you want wedges, rectangle if you want squares or diamonds) and cut into either 10 wedges or if making squares or diamonds (for the diamonds, cut into squares then cut them in half diagonally), cut into 12 pieces. Brush each with some of the leftover cream and sprinkle with sugar.
- Bake at 375 for about 15 minutes for wedges or 10 to 12 minutes for squares or diamonds. You want them a nice golden brown on top.
- For the glaze- in a small bowl, mix together the glaze ingredients. Whisk well to get rid of lumps.
- Pour the glaze out onto a shallow lipped plate.
- Dip the top of each scone into the glaze. Let dry for about ten minutes then dip each one again. Let dry a bit before serving though when they are warm and sticky they are awfully hard to resist
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