Now that the weather has finally cooled down, I’ve been itching to use my stove and oven again. Jon and I have been out of town every weekend since the summer, and this was the first weekend I could get back to cooking at home. In celebration of UK chocolate week, one of Jon’s client’s, Divine Chocolate, gave us a bunch of bittersweet bakers chocolate. So for Sunday breakfast, we baked something traditionally British – scones – and added the chocolate to make them even more special. These scones were easy, delicious and can be made the day before. What else could be better for a fall Sunday morning?
(Makes 16 2-inch scones)
Adapted from Martha Stewart
3 1/8 cups all purpose flour
Pinch of salt
1/8 cup + 1 tbsp superfine sugar
2 tsp baking powder
3/4 stick butter
3 large eggs
3/4 cup buttermilk
Granulated sugar, for sprinkling
What to Do:
1. Sift all dry ingredients together in a mixing bowl. In a separate bowl, whisk together 2 eggs and all the milk.
2. Dice the butter and mix it into the flour using your hands. Try to work quickly so the butter stays cold.
3. As soon as the butter is incorporated, stir in the eggs and milk.
4. Turn the dough out onto a floured work surface and knead until just combined. Do not over knead.
5. Roll the dough into a 1″ disk.
6. Using a 2″ biscuit cutter, cut rounds and place them on a parchment-lined cookie sheet.
7. Brush the tops of the biscuits with the remaining egg. Sprinkle with granulated sugar.
8. Bake at 400 for 12-14 minutes. Serve warm!