Happy Saturday, housewifeys and househusbands!
Today, I woke up in an absolutely gloomy mood. I’ve been battling a cold/flu/cough/black lung/black plague-type disease for two solid weeks now, and between the horse-pill antibiotics, the nasal-spray steroids, the chest decongestant pills, the codeine-laced cough syrup, the Ricola drops, and the stream of DayQuil and Sudafed, I’m all pilled out and more than a little mopey. Being at least somewhat doped up for that long really does take a toll, man.
So I decided to get up, get happy, and get baking. I had some leftover buttermilk and had been mulling over what to do with it; chocolate scones for breakfast seemed like the right thing to do.
Light, fluffy, and not too sweet, these creamy-tasting scones are the perfect thing for a weekend breakfast or brunch. And they’re a pretty spectacular addition to your usual teatime snacks, too.
I hope you enjoy this recipe, perfect for your household of one or two! And have a lovely weekend.
CHOCOLATE BUTTERMILK SCONES
makes six smallish scones
1/2 cup flour
2 Tbsp. cocoa
2 Tbsp. white sugar
1 Tbsp. powdered milk
1/2 tsp. baking powder
1/4 scant tsp. baking soda
1/4 scant tsp. salt
2 1/2 Tbsp. chilled butter
1/3 cup cold buttermilk
Preheat your oven to 350 degrees, and turn on some cheery music while you’re at it.
In a medium mixing bowl, stir together all but the last two ingredients until they’re well blended without too many lumps. With scissors or a small knife, snip the butter into little lumps and toss it into the dry ingredients. With a pastry cutter (or, if you don’t have one, a potato masher or two knives working in a criss-crossing motion), cut the butter into the dry ingredients until it looks about like this:
Next, gently stir in the buttermilk until everything’s just moistened — don’t overstir it. What you end up with will be a very moist ball of batter, like-a this:
Scoop the dough out onto a floured cutting board or other work surface. With floured hands, gently pat it into a 3/4-inch-thick circle. Don’t knead it, and don’t roll it out thin. Once you’ve got your circle, cut it like a pizza into six wedges. Arrange those on a baking sheet a couple inches apart.
Bake ‘em for 15 minutes and let them cool slightly while still on the baking sheet. Aren’t they cute?
Serve them with butter (I cheated and used my favorite buttery-tasting-but-actually-made-with-yogurt spread) and jam. I particularly liked these with blackberry preserves and also with orange marmalade. The marmalade-plus-chocolate taste combo kinda blew my little mind.