pass the scones, dahhling!

my family is south african, for those of you unaware. this means that we drink tea every day (often more than twice a day). we love lamb. we miss the smell of thatch roofs. and we crave biltong (a south african jerky that i teethed on!).

one thing my gran makes often with tea is delicious scones! a very british tea companion! i have the recipe at home, but when i found this recipe i knew i had to make them!

simple. sweet. easy.

chocolate scones.

my roommate’s a keen baker, so i enlisted her help on this one!


chocolate magic scones.

makes 12 scones


  • 2 c. all-purpose flour
  • 1/4 c. sugar
  • 2  1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3   1/2 oz. semisweet chocolate chips, chopped
  • 1   1/4 c. heavy or whipping cream
  • 2 Tbsp. heavy or whipping cream (for glaze)


with the rack in the middle position, preheat the oven to 425˚F. line a cookie sheet with 2 layer of parchment paper.

in a large bowl, combine the flour, sugar, baking powder, and sea salt. mix the dry ingredients well with a whisk. stir in the chocolate and make a well in the center and pour in the cream into it.

use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy.

gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

on a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter, cut the dough into rounds.

arrange the rounds on the baking sheet, leaving space between each one.

brush the tops with cream and bake until golden brown, 12 to 15 minutes. let cool on a rack, and serve warm or at room temperature.


be careful. you’ll eat a bunch in one sitting!

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