Blueberry Dark Chocolate Scones

Blueberry Dark Chocolate Scones 4

And then one night you realize it’s dark by 9. The next morning it’s cool and drizzly, so you use it as an excuse to turn the oven on and bake something simple enough to be ready by second coffee.

Blueberry Dark Chocolate Scones 1

I know I share a lot of scones here. Too many? Is there such a thing? Here’s one more. They’re full of blueberries and dark chocolate, but could be full of anything you like. Everyone tends to love the berry-chocolate combo in a scone – try raspberry (or blackberry, depending on where you are and what’s growing there) + white chocolate, or blueberries (which contain their own juices, making them easy to add and satisfying to slice through) with either, or chop up some tart, juicy apricots, nectarines or plums – the juicier they are, the more tenderly you’ll have to handle the dough. It’s OK – if they wind up too sticky, call them drop biscuits.

And if they look a mess, remember that rough edges make for crispy bits.

Blueberry Dark Chocolate Scones 3

Blueberry Dark Chocolate Scones


August 25, 2016


2 cups all-purpose flour

2 Tbsp. sugar

1 Tbsp. baking powder

1/4 tsp. salt

1/3 cup butter, grated or cut into bits

1 cup milk

1 cup fresh or frozen (don't thaw them) berries

1/2 cup chopped dark or white chocolate


1Preheat the oven to 425F.

2In a medium-large bowl, stir together the flour, sugar, baking powder and salt. Grate in the butter, or cut it into bits and blend it in with a fork or your fingers, until it's mostly blended in, with bits the size of a pea still remaining.

3Add the milk and after a few strokes, add the berries and chocolate and stir just until the dough comes together. Pat it about an inch thick on a parchment-lined sheet and cut it into pieces - wedges or squares or rounds or just haphazard pieces. If you like, brush the tops with milk and sprinkle with sugar (coarse or not).

4Bake for 15-20 minutes, until deep golden. Eat warm. Makes about 8 scones.


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