Chocolate Chip Scones
There is practically more pure and innocent in this world better than the wafting small of freshly baked scones in the oven while you sip on cinnamon-nutmeg flavoured tea. Practically Nothing. The one thing better may be sitting in in a large oversized sweater while feeling the chocolate chips melt in your mouth as you devour scone after scone. Now, I’m no expert on life coaching – but something tells me this may be the one way to live life once the gray skies and chilly winter/fall air hits Berlin. Luckily, I found this recipe on Food52, and while I was bit weirded out by the idea of using sour cream in scones (sacrilegious, almost) – more moist can’t hurt.
- 2 cups of flour
- 2 tbsp granulated sugar (and extra for sprinkling on top)
- 3 tbsp packed brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp butter (cold and cut into small cubes)
- 1 large egg
- 1/2 cup sour cream
- 1/4 tsp vanilla extract
- 1/2 cup chocolate chips
- Let’s start with the basics: preheating your oven to 400F
- Mix together your dry ingredients (flour, sugar, baking powder, baking soda, salt)
- Here’s where the fun comes in… you’ll want to make sure your butter has been in the refrigerator, and forms little balls. You can be civilized and do this with utensils or after washing your hands – go ahead and use your hands to make small pebbles of butter – and work the butter into the flour until it feels like that delicious covering of coffee cake
- So wash your hands (or don’t) – and find another bowl – whisking together sour cream, egg and vanilla… delectable I know
- Ready to feel like a child with playdoh again?
- Slowly mix together the flour and sour cream mixture together until the dough is just together. At this point: kneed in the chocolate chips. The recipe calls for only 1/2 cup – but here’s your time to be creative! Add in almonds, pieces of fruit, more chocolate, other types of chocolates, nuts – anything goes!
- Have a baking sheet ready to go
- You can either at this point turn the dough into a circle on a clean surface and cut the circle into triangle pieces and get your scones this way
- OR OR if you don’t want to spend hours cleaning your sink, you can simply attempt to arrange yours in pleasing shapes on the baking sheet instead…. I promise I did that and it looks edible nonetheless (and tastes the same)
- Sprinkle with sugar and bake until golden (15-22 minutes)
- Cool for BARELY five minutes and eat
The eating-section of these scones is potentially the best part of the whole recipe. A friend of mine and I thoroughly enjoyed sitting around with our tea in our comfy clothing and making our way through the scones like they were air. That strategy comes highly recommended from two expats living in Berlin as a way to handle the bitter cold weather of the winter months. But seriously, back to my point in instruction 6: be creative! There’s nothing better than making things up when you bake and deciding on a whim that you DO want to add extra amounts of raisins or currants at the last minute. It makes each individual bake special and unique. Get out there bakers, and show me what you’ve got!
Until next week 🙂 (One week closer to Christmas!)