Teddy Bears Picnic Triple Chocolate Scones: Teddy Bear Picnic Day!

Today is National Teddy Bear Picnic Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Picnic Day, here's a recipe for Teddy Bear Picnic Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Be sure and scroll down to the 1932 recording of The Teddy Bears' Picnic. 

Teddy Bear Picnic Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!

Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

TRIPLE CHOCOLATE SCONES: A Cream Tea in the Garden for Scones Day!

It's so beautiful right now in my Spring Garden. I'm a major gardener with over 150 rose bushes, multiple fruit trees, and lots of other trees and flowers. It's warm and sunny today--the perfect day for a cream tea in the garden, and it just happens to be Scones Day! No one will be having tea and scones in the garden in the nude as in this fabulous painting by Beryl Cook, one of my favorite artists. To celebrate National Scones Day, here's a great recipe for Triple Chocolate Scones. Be sure and add a heaping helping of Clotted Cream. 

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp unsalted butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and chopped dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (

you can order this at King Arthur Flour or find it in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

***

PAINTING: Beryl Cook  (one of my favorite artists)

TRIPLE CHOCOLATE SCONES: National Scone Day!

Today is National Scone Day. Everyday is scone day here! Here's an easy recipe to celebrate: Triple Chocolate Scones. These go very well with a heaping helping of Clotted Cream or Lemond Curd. Whip up a batch today.

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate).

Cut butter into dry ingredients and cut into dry mixture until the size of peas.
Add chocolate chips and dark chocolate.

Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this from King Arthur Flour or find it in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

Illustration: Beryl Cook. She's one of my favorite artists!

TRIPLE CHOCOLATE SCONES: A Cream Tea in the Garden

It's so beautiful right now in my Spring Garden. I'm a major gardener with over 150 rose bushes, multiple fruit trees, and lots of other trees and flowers. We're having a bit of a heat wave that is pushing everything to bloom. It's the perfect day for a cream tea in the garden. Probably not in the nude, as in this fabulous painting by Beryl Cook. Scones with Clotted Cream are the essence of a cream tea. To celebrate the garden, here's a great recipe for Triple Chocolate Scones. Be sure and add a heaping helping of Clotted Cream. 

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp unsalted butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and chopped dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

***

PAINTING: Beryl Cook  (one of my favorite artists)

DOWNTON ABBEY: DOWAGER DUCHESS TRIPLE CHOCOLATE SCONES

With the release of the new Downton Abbey movie - Downton Abbey: The New Era, I thought I'd revisit some of the scone recipes I posted during the TV series. Scones were certainly served at Downton Abbey, Mrs. Crawley's, or taken on visits to tenant farmers. Here's a recipe for Dowager Duchess Triple Chocolate Scones. Of course these go very well with a heaping helping of Clotted Cream. Whip up a batch these Dowager Duchess Triple Chocolate Scones to eat while watching the new movie

Dowager Duchess Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate).
Cut butter into dry ingredients and cut into dry mixture until the size of peas.

Add chocolate chips and dark chocolate.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this from King Arthur Flour or find it in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

TRIPLE CHOCOLATE SCONES

I love a good cream tea, don't you? And that means there will be Scones! Here's a great recipe for Triple Chocolate Scones. Of course you'll want to add a heaping helping of Clotted Cream.

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp unsalted butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and chopped dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

***

PAINTING: Beryl Cook  (one of my favorite artists)

DOWNTON ABBEY DOWAGER DUCHESS TRIPLE CHOCOLATE SCONES

Last week I posted a recipe for Downton Abbey Chocolate Cherry Scones that might have been served at Downton Abbey or taken on visits to tenant farmers. Today I'm posting a recipe for Dowager Duchess Triple Chocolate Scones. Of course these go very well with a heaping helping of Clotted Cream.

Dowager Duchess Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

TEDDY BEAR TRIPLE CHOCOLATE SCONES: National Teddy Bear Day

Today is National Teddy Bear Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Day, here's a recipe for Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bear Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
6 Tbsp unsalted butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can find this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

Teddy Bears' Picnic Triple Chocolate Scones

Today is National Picnic Day. So in honor of the Day, I'm reposting a recipe I posted on National Teddy Bear Day. When I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream from them. So for today's Picnic Day, here's a recipe for Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bears' Picnic Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp Madagascar vanilla
6 Tbsp butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

Teddy Bear Triple Chocolate Scones

Today is National Teddy Bear Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream from them. So for today's Teddy Bear Day, here's a recipe for Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Teddy Bear Triple Chocolate Scones 

Ingredients 
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp Madagascar vanilla
6 Tbsp butter (cold)
7-8 Tbsp whole milk (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals

Directions 
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate). Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk.
Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky.
If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the baking section of the market). (If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Tip: Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

Downton Abbey Dowager Duchess Triple Chocolate Scones

Last week I posted several recipes for Scones that might have been served at Downton Abbey or taken on visits to the tenant farmers. Today I'm posting a recipe for Dowager Duchess Triple Chocolate Scones. Of course these go very well with a heaping helping of Clotted Cream.

Dowager Duchess Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp Madagascar vanilla
6 Tbsp. butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this at King Arthur Flour or in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.