Blueberry Dark Chocolate Scones

Blueberry Dark Chocolate Scones

AuthorJulie

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

1

Preheat the oven to 425F.

2

In 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.

3

Add 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).

4

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

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Ingredients

 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

Directions

1

Preheat the oven to 425F.

2

In 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.

3

Add 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).

4

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

Blueberry Dark Chocolate Scones
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