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
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!)
PrintTriple Berry Dark Chocolate Scones
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 scone wedges 1x
- Category: Breakfast
- Method: Baking
- Cuisine: North American
Ingredients
- 1 ½ cups all-purpose flour (or flour 00)
- ¼ cup organic cane sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- 6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
- ¼ cup dark chocolate chips
- 1 cup of mixed strawberries, raspberries, blackberries (fresh or frozen)
- ¼ cup heavy cream
- 1 egg
Topping:
- whipping cream for brushing
- cane sugar for sprinkling
Instructions
- 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, ¼ 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.
Enjoy!
I love baking and kneading dough because it takes me to a happy place in my soul.
Denise from Urb'n'Spice says
Happy Birthday, Nicoletta! I would also ask for a scone with a birthday candle in it and your recipe looks divinely delicious! Berries and chocolate are a match made in heaven. I also agree with the heavy cream - it is how I make my scones as well. Cheers!
Thank you so much, Denise! I am a scone lover and these were delicious. Happy to hear that you use heavy cream as well ????.
Food Meanderings says
Happy Birthday, Nicoletta! Sweet story - I can imagine how hard it must have been to go home to Italy back then....These scones look so delicious! I also discovered scones later in life - when I finally made them myself. I had so many terrible ones from restaurants that I thought that scones were actually terrible. I was sooo wrong! But you definitely can't go wrong with chocolate and berries! Mmmm....
Thank you! It still is hard as I still have to go back for 4 months every year... As for the scones, I have a mild "obsession". Only if they're good though! I has so many bleah ones... 🙂
Gabrielle @ eyecandypopper says
Sounds delicious! Although I don't have scones regularly and only made some a few times, I love the combo of berries and dark chocolate, so this sounds like something I want to try! It's funny how our palates change depending on where we live!
I do have scones often, and if I can find them, and I see they're good, every Saturday on our breakfast outing. There is nothing that I love better than a good scone 🙂 . This combo is outstanding 🙂 Thank you Gabby!!
thefoodblognet says
I agree, there's nothing like a fresh baked scone straight out of the oven. And these ones look fabulous with berries and chocolate. Happy belated birthday!
Thank you!! So glad so many people agree that there's nothing like a scone out of the oven! 🙂
Agness of Run Agness Run says
As a passionate lover of scones, I can assure you that this is one of the best recipes I've tried so far, Nicoletta! Easy, finger-licking, and fast recipe!
Thank you Agness!! I am so happy to hear that, especially from one scone lover to another!
Gloria Duggan says
I am a scone lover. So many great flavours...and this would be the perfect treat with my afternoon latte.
It is indeed a scone with incredible flavor and amazing texture! Thank you Gloria!
Dominique| Perchance to Cook says
There is something so special about scones and tea. It makes me miss when I used to live in Ireland. This recipe looks fantastic, the combination of berries and chocolate is delish!
There is indeed, Dominique! Thank you so much for your comment!
Kathryn @ FoodieGirlChicago says
Scones are always one of my favorites for Sunday brunch parties. Love the flavor combo in these!
Thank you! I love scones and these flavor combination is really yummy!
Tatiana says
Your scones look fantastic , and I have to mention that dark chocolate for sure goes incredibly well with any kind of berries. Will try!
Thanks so much, Tatiana! Hope you get the chance to try it!
kate says
These look amazing, I love scones and especially ones with berries!
Also for me, berry scones are a favorite! Thank you so much!
Tina | The Worktop (@TheWorktop) says
Thanks for all those tips on making scones! I love chatting with bakers about their secrets and tips too. Thanks for sharing what you learned.
You're welcome! Thank you for taking the time to comment! Hope you try making these scones, they are absolutely fantastic!
Renee Gardner says
I love that these aren't overloaded with chocolate! Nothing beats a yummy scone with a hot cup of coffee on a fall afternoon.
Thank you Renee, they have just the right amount of chocolate ????.
neuroticbaker says
These look so delicious and I would love to have one right now with my tea.
We've made them again this morning and just had them for breakfast, they're that good! ????. Thank you!
Savory Bites (@SavoryBites0411) says
These look absolutely delicious. Lovely tips you have shared too. Wish you were close-by I would crash anytime if I could smell you baking them.
You're welcome, and thank you for leaving your comment! Wish we could mail some 😉 .
Julie | Bunsen Burner Bakery says
This flavor combination sounds absolutely delicious! I love fresh berries, but just a little dark chocolate makes them so decadent. Beautiful photos!
I love this combination of berries and dark chocolate! Thank you for your lovely comment!
Lois. O says
I love scones! I spent some of my childhood visiting England, so I have been in love with it for a while. Triple berry dark chocolate sounds divine!!
Happy to find more scone lovers 🙂 ! Thank you!
Christine says
Love love love scones right now! And love that this includes chocolate. Dark chocolate, at that! Sounds yummy!
Dark chocolate is my favorite chocolate and I sneak it in many of my baked goods 😉 . Thank you!