Blackberry & Chocolate Chip Scones
Well, you all know by now about my love affair with blackberries. I knew I couldn’t very well end the blackberry season without sharing a blackberry scone recipe. Blackberries and chocolate go amazingly well together just like… (I’ll let you choose your own metaphor)! So thought why not put this flavorful duo in scones.
Let’s get baking!
Start by draining your blackberries. Put them in a strainer over a bowl or in the sink (you could certainly save this juice to put in a cocktail). The berries add moisture to the scones, which is great, but too much moisture and they’ll just make the scones soggy (no thank you!).
Preheat the oven and cover two cookie sheets with parchment paper.
Now mix together the flour, sugar and baking soda in a bowl. Cut in the cubes of butter until there no pieces larger than a pea. Make sure your butter is cold when you add it, this will ensure fluffy and flaky scones.
Next you’ll add the chocolate chips.
Incognito chocolate chips, he he
We’re ready for the wet ingredients now. You’re going to stir in the heavy cream and vanilla. The dough will be a little sticky but that’s ok. It’ll be the consistency of a really thick waffle batter. Now for the blackberries. You’re going to add them gently so they don’t all get smashed and bleed their juices into the dough. It’s inevitable that some of them will be crushed, we’re just mixing gently so that doesn’t happen to all of them.
Plop the dough onto a floured board and knead gently a few times until it becomes less sticky. Divide the dough in half and shape each half into a circle that’s about an inch and a half thick.
Cut each round into 8 wedges. Try to get them the same size so they bake evenly (nobody’s perfect, just do the best you can). Place 8 on each of the parchment covered cookie sheets. I sprinkled turbinado sugar on each scone. If you don’t have turbinado sugar, brown sugar will work or you can leave it off. It just adds a nice color on top.
ready for the oven!
Bake the scones for about 18 minutes or until they are slightly golden and done in the center.
Serve them warm if possible, while the chocolate is melty. These will keep (if you can manage to not gobble them all up!) in a sealed container for 3 days.
Enjoy!
Save RecipeIngredients
- 4 1/2 cups all-purpose flour
- 6 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 10 tablespoons chilled unsalted butter cut into cubes
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 cups blackberries
- 1 cup bittersweet chocolate chips
- turbinado sugar for the top
Instructions
- Drain blackberries.
- Preheat the oven to 425° and cover two cookie sheets with parchment paper.
- Now mix together the flour, sugar and baking soda in a bowl. Cut in the cold cubes of butter until there no pieces larger than a pea.
- Add the chocolate chips. Stir in the heavy cream and vanilla. Add the blackberries gently so they don't all get crushed.
- Plop the dough onto a floured board and knead gently a few times until it becomes less sticky.
- Divide the dough in half and shape each half into a circle that's about an inch and a half thick.
- Cut each round into 8 wedges. Place 8 on each of the parchment covered cookie sheets. Sprinkle with turbinado or brown sugar, if desired.
- Bake the scones for about 18 minutes or until they are slightly golden and done in the center.
- Serve them warm if possible, while the chocolate is melted. These will keep in a sealed container for 3 days.