Since July is National Blueberry Month, I thought I'd post another Chocolate Blueberry recipe, this time for Blueberry Chocolate Chunk Scones. Scones are great for breakfast and tea!
I love blueberries and as a child I often thought I'd turn blue from eating so many. In the summers we used to pick wild blueberries in the New Jersey Woods or up in Maine. So delicious. I probably ate as many as I picked.
For this Blueberry Chocolate Chunk Scone recipe, you can substitute frozen blueberries and chocolate chips, but I love fresh blueberries and dark chocolate chunks!
Some Blueberry tips:
How to store Fresh Blueberries: Put them in the refrigerator unwashed. Rinse with cold water just before use.
Baking with Fresh Blueberries (or other berries): Toss them in flour before adding to batter. This prevents them from sinking to the bottom during baking!
Baking with frozen Blueberries: Keep them frozen
when adding to batter so color won't bleed (or won't bleed too much).
BLUEBERRY CHOCOLATE CHUNK SCONES
cup plus 2 Tbsp sugar, divided
Tbsp baking powder
cup cold sweet butter, cut into pieces
cup plus 2 Tbsp milk, divided
egg, lightly beaten
Tbsp grated lemon zest
7 ounces dark chocolate, chopped
Preheat oven to 375°F.
Mix flour, 1/2 cup sugar, baking powder, and salt in large bowl.
Cut in butter using pastry blender until mixture resembles coarse crumbs.
Add 3/4 cup milk, egg and lemon peel; stir just until mixture forms dough.
Fold in floured fresh blueberries and chocolate chunks.
Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter & 1 inch thick.
Cut each round into 8 wedges.
Place wedges on ungreased baking sheet.
Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp sugar.
Bake 25 minutes or until golden brown.