Chocolate scones are a decadent breakfast. After I bake a batch I can’t help myself in having at least one…For Quality control! These are delicious! They also store well and can be frozen for later if you like.
What are scones?
These are like less refined American biscuits. Both scones and biscuits have butter, however, the scones are not mixed as thoroughly. There will be some bumps and cracks in the final product and that is how they are. Most of the scones that I come across are sweet. I have seen savory scones as well. These chocolate scones add some bittersweet chocolate to add sweetness but not too much.
History of scones
Scones trace their origins to early 16th-century Scotland, where they began as humble, round oat-based breads known as bannocks. Originally these griddle-baked over open fires by farmers and travelers for quick sustenance. Originally made with oats, barley, or wheat and sometimes peasemeal in northern regions, these first scones were dense, flat cakes scored into wedges before baking. The word “scone” likely derives from the Dutch schoonbrot (“fine white bread”) or German sconbrot (“beautiful bread”) and others link it to the Scottish town of Scone, home of the historic Stone of Scone. By the mid-1800s, scones had traveled south into England, where they became central to the fashionable ritual of afternoon tea, popularized by Anna, Duchess of Bedford, a confidante of Queen Victoria.
In modern times baking ovens and baking powder became more common in Europe and scones evolved from griddle cakes to lighter, oven-baked treats enriched with butter, eggs, milk or cream, and dried fruits like currants or raisins. Today, scones are a quintessential British teatime staple, often served warm with clotted cream and jam, maintaining their place in culinary tradition from Scotland to tearooms worldwide.
For a cream cheese and yogurt frosting look here! Easy Cream Cheese and Yogurt Frosting
Ingredients
Equipment
Method
- Cut the chocolate into chunks and set aside.
- Place 2 cups of flour in a large mixing bowl. Take the butter out of the refrigerator and use a cheese grater to grate the butter into flour.
- Mix the flour and butter with a fork until it resembles coarse crumbs.
- Add sugar, baking powder, salt, together and mix well.
- Add the cut up chocolate pieces and mix.
- After everything is mixed well, the mixture should be quite sticky. If it is not sticky you can add another tablespoon of heavy cream and mix some more. Do Not Over knead/Mix.
- Spray a cookie sheet with non stick spray.
- Pour out the dough mixture onto a floured work surface and mold into a circle approximately 7 inch in diameter about 1 inch in height.
- Use a pastry knife and cut the scones into pieces and place on a prepared cookie sheet. Let the scones rest for 5-10 minutes.
- Preheat the oven to 375 Degrees F.Bake for 17-20 minutes.
