Today I decided to try to use up the carton of buttermilk which had been abandoned since cinnamon roll baking day, did some research and found a decent scone recipe to work on. I made a few tweaks to the recipe according to the availability of ingredients I had and with crossed-fingers, slid them into the oven. And shortly after…. out popped these sweet smelling (I swear the smell of baking chocolate became almost unbearable) chocolate chunk scones! The extra 1/4 cup of chocolate I added created the perfect balance of choc to scone. Although I’m not sure how that would pan out had I used chocolate chips instead. Whatever the case, a lil extra chocolate never hurts (:
Anyway after 5 consecutive trips to the kitchen to grab one post-dinner scone after another, here I am documenting how I made them for future reference cuz I am most definitely making these again.
The husband will be most happy to know that I’ve frozen a good portion of the baked batch and they are awaiting his return from JKT. 😀
Recipe loosely adapted from here:
Servings: produces 16 scones // Total Time: 60 mins
Prep Time: 30 mins // Bake Time 30 mins
2 ½ cups all purpose flour
½ cup sugar
2 tsp baking powder
⅛ tsp salt
½ cup (113g / 8 tbsp) butter (keep it cold)
1 cup chopped dark chocolate / choc chips will probably work well too (I used Nestle’s Dark Baking Melts)
1 tsp vanilla
½ cup buttermilk + ½ cup cold water
*completely estimated this according to how well the flour binded together to form a dough (also because the consistency of buttermilk is a lot thicker than regular milk
1. Preheat oven to 350°F / 176.6°C and line a cookie sheet with parchment.
2. Combine flour, sugar, baking powder and salt in a bowl. Cut in pieces of cold butter and use a pastry blender (or whatever utensil works best as a substitute) to combine the butter and flour mixture until it resembles coarse crumbs.
3. Stir in chocolate chunks/chips
4. In a separate bowl, stir together egg, vanilla and buttermilk + cold water until well combined. Pour this mixture over the flour mixture and use a spatula to stir until a dough forms.
5. Remove dough from bowl and knead lightly on a floured workspace to form a ball, taking care not to overwork the dough so that scones remain light and fluffy. Divide this into two. Sprinkle a little more flour over dough and workspace if it starts to stick.
6. Flatten dough balls with hands (read somewhere not to use a rolling pin as it pushes air out of the dough and results in less risen scones) until two 1″ thick discs are formed. Flour a sharp knife to prevent sticking, then cut each disc into 8 pieces.
7. Place the slices of dough onto the prepared cookie sheet. Lightly beat one egg and 1 tbsp of milk and brush egg wash over each slice. *I reserved 1 tbsp of of the egg mixture in Point 4 and added another 1 tbsp of buttermilk to form the egg wash, so as not to have to use another whole egg
Bake for 25-30 minutes or until golden brown.
These are, by far, the most indulgent chocolate scones I’ve had in a while. Moist and structured, with an ever-so-slightly crusty exterior.
And oh-so-chocolatey taste from the chunks of dark chocolate.
Pretty happy with the result too being that this is my first attempt at a scone recipe.
Gonna have them everyday for breakfast!
I read too that scones are good for preparing well ahead of time. Before baking: That all it takes is for the dough to be prepared, then stored in
the freezer until required or up to 2 months. Then all it takes is removing them from the freezer, and popping them straight in the oven,
keeping them there for an additional 5-10minutes or till golden brown.
Can also be stored for 2 to 3 months in the freezer after baking. Ensure they have cooled completely then place in an
airtight container or ziplock bag before popping into the freezer. Keeping them in containers or wrapping in plastic while they are hot can cause them to turn soggy so be careful!
Now when reheating, thaw completely then reheat in 350°F / 176.6°C oven for 4-6 minutes.
Until the next!