Tell me you aren't drooling just looking at these photos, because I am. One of my favorite bloggers of all time is Lindsay from PinchOfYum! Her photos make me wish smell-a-vision and eat-a-vision existed. One Friday after school in Janurary I told myself "okay, I will actually be productive and finish my homework tonight" well the productive part happened with these scones...the homework not so much. With a Costco size box of blueberries sitting in the fridge and the sudden urge to make scones, I jumped onto my laptop and found Lindsay's post of her amazing blueberry scones! I adapted the recipe to make it oh so chocolaty and even more fluffy :P
So I ditched my homework and hit the kitchen. Three hours later, I had a mini photoshoot in my living room with my phone and then ran to school for a dance performance! During the entire performance all I could think about was rushing home and taking the perfect photo. The next morning I woke up early...to do homework? no...again. To take photos with my mom?! honestly, I need to get my priorities straight. After depriving my family of these berry chocolatey creations all morning which wafted through the air the whole night, we finally dug in for breakfast!
I mean just look at them. How could you NOT want to eat those! The chewy tart blueberry with hidden chunks of melty chocolate and a crispy exterior with golden fluffy goodness on the inside- if it wasn't for my family, I would have eaten all 24. The best things about these are that they are SUPER easy to make, just toss everything in a bowl mix it up, cut into circles bake and you're done! Ok maybe a little bit more work than that but still simple. My favorite part about these scones is the glaze and chocolate drizzle. Ohhh there is no more satisfying feeling when your hands get a little messy with the chocolate so you can secretly lick it off but pretend you were just scratching your nose, don't lie, we all know you do it! These scones get stale super duper uper quickly so either eat them fast or store them in an air tight container and EAT THEM FAST! (sharing advised but not necessary).
Blueberry Chocolate Scones (click on title to print PDF recipe)
4 cups all-purpose flour
3/4 cup sugar
2 tablespoon baking powder
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon lemon zest (optional, recommend to use without chocolate)
1 cup cold salted butter, cut into very small cubes
2 large eggs (plus a watered down egg to brush on the tops)
1 cup cold heavy cream
1 1/2 cups blueberries, fresh
1/2 cup semi sweet chocolate chips (you can push it to one cup if you want!)
1 cup powdered sugar
1/2 cup cold water
Chocolate: (can make less if wanted)
1 cup semi sweet chocolate
1 cup heavy cream
Preheat the oven to 400 degrees.
In a stand mixer, mix the flour, sugar, baking powder, baking soda,
salt, and lemon zest (if using). Add the butter. Mix ingredients until
fine crumbs form. On low speed, add eggs and heavy cream slowly
Mix until a thick, stiff dough forms. Add the blueberries and
chocolate. Mix until add ins are just incorporated into the dough. It’s
fine if some break!
Flour your hands. Remove the dough from the mixing bowl and place
on a floured work surface. Roll into a rectangle, about 1 inch thick.
Cut into 24 small circles or 12 big ones. Place onto parchment lined
baking sheet. Brush with egg wash.
Bake for 15-20 minutes or until golden brown and firm to the touch.
Make the glaze by mixing sugar and water together, pour a teaspoon over each
scone after they are cool to the touch. Make the ganache by warming up the
heavy cream until simmering and pour over chocolate. Leave aside for 5 minutes,
do not stir! Mix together and drizzle over scones.
Store in air tight container, dries out very quickly so eat fast! Best
served warm and with hot tea or coffee.
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Hello! Welcome to my little baby aka my food page where I funnel all my foodie fueled creativity into recipes and photos. My name, if you haven't guessed already, is Rachel and I am a 2nd year Statistics major at Cal Poly San Luis Obispo. Want to learn more about me? Click here!