I’m not a fan of scones. They tend to be dry, crumbly, and/or have raisins. The worst part, though, is that they’re incredibly unhealthy. They’re made with either heavy cream or butter (sometimes both) and a whole bunch of white flour. I’m of the mindset that if something is going to be terrible for me, it should, ya know, at least taste good. For the most part, scones just aren’t worth the energy needed to burn ’em off.
Years ago, though, I came across a recipe on Salon.com (when the site used to be good and I used to care about politics) for Socialist Orange Chocolate Scones (of course) that are super easy to make and damn tasty. I’ve made ’em a dozen or so times and have yet to be disappointed. Even better is that the recipe works as a terrific base for experimenting with other flavor combinations. That’s how I ended up with these biddies.
- 2 cups flour
- 1/3 cups sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups heavy cream (almost a pint)
- 1/2 cup dried blueberries
- 1/2 cup chocolate chunks, chips, or coarsely chopped chocolate (any variety will do ya)
- Preheat oven to 425 degrees.
- Add dried blueberries to heavy cream and set aside.
- Whisk together flour, sugar, baking soda, and salt. Give this some extra love to make sure everything is evenly dispersed.
- Pour in the cream/blueberries and mix until just combined. The original recipe says use a spoon. I tend to use my hands.
- Incorporate the chocolate until it’s evenly distributed into a ball of dough.
- Flatten your dough ball into a square about 1/2″ in thickness and place on a baking sheet. I line mine with parchment paper because it’s old and gross and stuff tends to stick to it.
- Refrigerate for 5 – 10 minutes (makes for easier cutting).
- Cut into 8 wedges. Here’s a diagram if geometry isn’t your thing.*
- Bake for
10 – 12 minutesuntil the edges are lightly golden. This can take up to 20 minutes. Just keep an eye on ’em.
- Cool for 10 minutes before removing from the baking sheet.