Triple Berry Dark Chocolate Scones, a light, crumbly and crispy scone with a marriage of flavors starting with the mixed berries combined with morsels of rich dark chocolate.
Song of the day: “The Scientist” – Coldplay.
It’s funny how something that was not part of my background, history, and tradition, would slowly become my favorite one ever.
Scones are definitely not something you would find in Italy. I still have problems translating the word in Italian, and it actually does not have an Italian equivalent. Whenever I say to my friends and family that I had a scone for breakfast, I can hear in their voice and see on their face a puzzlement trying to understand what that could possibly be. And even if I try to describe what it is, it doesn’t get any better.
I probably had scones in England when I was there in my teen years, at a family’s place, to study English, or maybe during my trips to Scotland and Ireland, but I have no recollection of being struck by them like I would be years later in Edmonton.
How my love for scones started
This is how it started. After that first time in Canada in 2007, I would come back every year to be with my future husband, starting from spending 2 weeks, then 4 weeks, then a month, then 3 months, and eventually, since 2014, staying for 8 months in Edmonton with him, asking for leaves of absence at work, and eventually changing my job status from full time to part-time (this ensures that I can still keep my job in Italy while trying to balance work life and married life).
Anyway, at the beginning of our long-distance relationship, Loreto took me out for breakfast on the day I was heading back home. Among tears, laughter, and bittersweet moments, I was lured by my first pumpkin white chocolate scone, my choice of breakfast with a cappuccino. Its crumbly, soft texture enticed me in a way that I almost forgot the pain that I was going back home and leaving my love behind. The cafè was Wilde Earth Bakery, still one of our favorite spots for our Saturday breakfast outing from those first times.
That was also the start of our Saturday morning ritual, of course when I returned. From those first times, you can ask whoever knows me well, a scone and a cappuccino or Americano is my go-to breakfast and I wouldn’t change it for anything else. Although many disappointing scones have happened in the course of the years, I still ask for it and compile a ranking list of the best places to have a good one. In the meantime, since my love for scones shows no signs of abating, I’ve been starting to make my own at home, helped by Loreto who is my beloved breakfast provider. We’ve been making quite a few good ones, like this, and this, and this one, while still going out every Saturday to try new cafés or go back to the dear ones.
If you are familiar with our Instagram page, you might have noticed that among the pictures we take at cafes, there is a recurrent one, of our recent favorite discovery, Lock Stock Coffee, that happens to have amazing scones on their menu, among many other beautiful pastries. While the Ricotta Pear Scone seems to be a staple and a favorite there, lately I tasted the most amazing Triple Berry Dark Chocolate Scone. Since we are “aficionados”, we usually talk to the baker and give him our praises for the pastries, while asking for his secrets. One that he revealed is the use of heavy cream, or whipping cream, or full cream, as you want to call it, and that ensures luscious scones. We cannot but agree.
So, low and behold, here is our take on Lock Stock’s Triple Berry Dark Chocolate Scones.
Berries were still going strong until last Saturday when we brought back home from the Farmers Market two baskets of strawberries and raspberries. A handful of blackberries were in our freezer and dark chocolate chips are always present in our pantry.
Tips to achieve a beautiful scone:
- mix the dry ingredients together: flour, baking powder, sugar and a pinch of salt (if not using salted butter, which you can)
- use cold butter and work it into the flour with a pastry blender (or your fingertips) until it resembles a fine crumb
- add the wet ingredients when the butter is already incorporated: berries (and chocolate, in my case) before the cream/egg mixture, so as to coat them in flour and prevent them to lose too many juices
- lightly beat the egg and the cream before adding to the dry ingredients, so you don’t have to mix too much
- use your hands as little as possible, which leads to:
- do not overwork the dough
- as soon as the dough comes together, tip onto a floured surface and use your hands to bring the dough together into a thick round, then cut into 6 wedges
- arrange your scone wedges close to one another (not touching, though) on a parchment-lined baking sheet before baking (this will ensure they rise upwards, not outwards).
You are going to love the aroma coming out of the oven as these Triple Berry Dark Chocolate Scones are baking. Scents of caramelized sugar, alongside the fruity scent of the berries as they plump up, combined with the richness of the dark chocolate as it melts into the folds.
A scone fresh out of the oven is like being transported to Heaven. We baked these Triple Berry Dark Chocolate Scones early in the morning so they were ready for our breakfast. Crumbly, light, melt in your mouth with a nice burst of berry flavor and luscious deliveries of melted dark chocolate. With a hot cup of coffee or tea, one could not ask for a better start!
P.s. Tomorrow is my birthday, and although there will be cake, nothing would make me happier than having one of these scones with a candle in it 🙂 .
Song of the day: The Scientist” – Coldplay (because you got to be some kind of a “scientist” to make the perfect scone!)Print
- 1 1/2 cups all-purpose flour (or flour 00)
- 1/4 cup organic cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
- 1/4 cup dark chocolate chips
- 1 cup of mixed strawberries, raspberries, blackberries (fresh or frozen)
- 1/4 cup heavy cream
- 1 egg
- whipping cream for brushing
- cane sugar for sprinkling
- Pre-heat oven to 375° F and line a baking sheet with parchment paper.
- Wash, hull, and chop strawberries; wash raspberries and blackberries. Pat dry and set aside.
- In a large mixing bowl, whisk together flour, baking powder, 1/4 cup sugar, and salt.
- Toss in butter, and work it with a pastry blender.
- Add the berries, the dark chocolate chips and blend with a metal spoon till the berries are nicely coated with flour.
- Whisk the egg and cream together in a small bowl, then add to the flour mixture.
- Gently mix the dough with your hands until it just comes together. Don’t overmix.
- On a very well-floured counter, pat out dough.
- Cut into 6 wedges and transfer to the prepared baking sheet, closer together, but not touching (I keep them 2 inches apart).
- Brush with whipping cream and sprinkle with cane sugar.
- Bake scones until firm and golden, about 25-30 minutes.
- Transfer to a cooling rack.