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 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.
But these ones are a good start. They’re probably not a traditional English recipe, but they are as soft as your pillow, they’re tender, and the honey lends the most delicate, loveliest flavor you can imagine. They have just the perfect amount of dried berries and chocolate studding the insides, and the turbinado sugar on top gives the best caramelization and added crunch.
Basically, they’re everything you could ask for in a breakfast pastry. Just add loved ones.
- 2 cups + 1 Tbsp. all-purpose flour
- 1 Tbsp. baking powder
- 1/4 cup white sugar
- 1/2 tsp. salt
- 3/4 cup + 2 Tbsp. heavy cream
- 1/4 cup honey
- 1 tsp. vanilla extract
- 1/4 cup dried blueberries
- 1/2 cup mini chocolate chips
- 2 Tbsp. Turbinado sugar
Prep time: Cook time: Total time: Yield: 8 scones