I love Blueberries, and July is Blueberry Month. I've posted several blueberry recipes before: Blueberry Truffles/Bark, Chocolate Blueberry Muffins, but I haven't posted a recipe for Blueberry Chocolate Chunk Scones. I love scones. They're not as sweet as muffins, but the blueberries with the chocolate make them pop! Both blueberries and chocolate are high in antioxidants, so they're healthy, too. The only non-healthy part might be the butter and sugar. Oh well, they're delicious.
I usually like clotted cream on my scones. I can find clotted cream in my markets and local cheese stores, but I live in the very foodie San Francisco Bay Area. Check your market. I know Whole Foods carries Clotted Cream. You'll find it in the dairy section. No obligation to use Clotted Cream!
FYI: You can substitute raspberries or strawberries (husked and cut into slices) in this recipe. The reason I like this recipe so much is that it's not sweet. It's a great morning scone for breakfast, but good at teatime, too!
Blueberry Chocolate Chunk Scones
2 1/2 cups all-purpose flour
2 tbsp sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup Greek yogurt
1 large egg
2/3 cup blueberries
1/2 cup dark chocolate (65-85% cacao fair-trade organic) broken into chunks
Preheat oven to 400 degrees.
Whisk together flour, sugar, baking soda, baking powder, and salt.
Cut in butter with pastry knife until it looks like coarse crumbs.
In a separate bowl, whisk yogurt and egg.
Pour wet mixture over flour mixture and stir with a fork just until dough is formed.
Gently fold in blueberries and chocolate chunks.
Flour hands and press dough into a ball.
On floured surface, gently fold 8-10 times.
Pat out into a 10 x 7-inch rectangle (this is approximate).
Cut rectangle into 4 squares.
Cut each square diagonally in half to make 8 triangles.
Place on large baking sheet covered with parchment paper.
Bake in center of oven until golden, 16-18 minutes.
Transfer to rack and let cool.
Serve with Clotted Cream (optional)