Blueberry Chocolate Scones

Blueberry Chocolate Scones are soft, tender, and simple to make. They’re made even more delicious with the addition of chocolate chunks and blueberries.

Is there anything that is not made better by adding berries and chocolate? I think not.

Last summer I did this very crazy thing of having a small bakery table at a local farmer’s market every Saturday morning.  I say crazy because it involved about a 16 hour day in the kitchen on Friday, getting my very pregnant self out of bed at about 4 a.m. on Saturday, then being at the market in what was generally rather sweltering heat (it’s GA. Again, pregnant) for four hours before coming home to a disaster of a kitchen and a 2 hour nap.  And I LOVED it. 

All of that to say that these Blueberry Chocolate Scones were my long-suffering, dish-washings husband’s favorite things I made.  He cleaned countless flour explosions, loaded and unloaded a truck of tables and baked things, and dealt with more exhausted meltdowns (at the risk of sounding like a broken record, I was rather pregnant) than I want to admit to.  And all he asked in return was a scone or two.  These scones.  I tried a few variations like coconut or cherry, but he always just kindly asked that I save him a blueberry & chocolate.  I usually tucked away at least 2 or 3.  Because when you have a husband that amazing and supportive?  Well, scones can never actually repay all the love.

How to Make Blueberry Chocolate Scones

• Start by preheating your oven to 400F and lining a baking sheet with either parchment paper or silicon baking mats.
• Toss the dried blueberries and chopped chocolate in 1 Tbsp. of flour and set aside.
• Next, combine the dry ingredients–2 cups of flour, sugar, baking powder, and salt in the bowl of a stand mixer that has been fitted with the dough hook. Stir it until all of the ingredients are combined.
• Stir together 3/4 cup of cream, honey, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients while the mixer is running on low until all of the flour is combined. The dough will still be rough and shaggy.
• Add the blueberries and chocolate, and stir until they are combined– you may want to turn it out onto the counter and finish working them in by hand.
• Place the dough in the center of the parchment lined baking sheet and use your hands to press it into a circle about 9-10 inches across and 1- 1 1/2 inches thick.
• Using a sharp knife or a bench knife, cut the circle into halves, then quarters, then eighths. Separate the wedges slightly so they have room to expand as they bake.
• Using a pastry brush, brush the extra 2 Tbsp. across the tops of the scones, then sprinkle with the coarse sugar.
• Bake the scones for 18-20 minutes, or until the tops and bottoms are a deep golden brown. Remove them from the oven and let cool before serving.
• Store the scones in an airtight container or bag either in the counter or in your pantry. Refrigerating them isn’t recommended, as it can dry out the crumb.

How to make tender, delicious scones that are also quick and easy.

These Blueberry Chocolate aren’t necessarily a “traditional” scone recipe. Those usually involve rubbing or cutting butter into your dry ingredients, then rolling and cutting them out. And while none of that is necessarily hard, it does take more time than this recipe.

This is a much easier, dump it all together sort of scone that you can make in your stand mixer or by hand. The cream (which is the majority of the liquid in the recipe) replicates the fat content from the standard butter but without the hassle of being cut in. The honey also helps, lending moisture and a delicate, unique sweetness that you don’t get from white sugar.

Don’t over mix the dough! Use a light hand after combining the wet and dry ingredients so that the gluten in the flour isn’t activated. That ends up creating a tough, more bread like structure rather than the light, delicate texture you’re going for here.

Also, shaping one large circle of dough and cutting it into wedges rather than rolling the dough out and cutting circular scones saves not only time, it also keeps your counters from getting messy. And if you hate cleaning as much as I do, that’s a major win.

Recipe Notes

• I used dried blueberries, NOT freeze dried blueberries. They have a similar texture to (but much better flavor than) raisins. You could also use fresh, though they may burst when you’re mixing them in as the dough is fairly stiff.
• For the top of the scones, I used Zulka sugar, but any large grain sugar (such as turbinado) will work well.
• I chopped up chocolate bars for these, but you can also use chocolate chips if you prefer!
• Want cute little mini scones? Just split your dough in half, and press it into two rounds about 5 inches across. Cut them into 8 wedges and reduce your baking time to 14-16 minutes.

This recipe originally appeared on Good Things Baking Co. on May 18, 2018

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